Keto Pumpkin Cream Cheese Swirl Muffins (Fluffy Low Carb Fall Favorite)

The scent of pumpkin spice wafting through your kitchen, a golden swirl of sweet cream cheese melting into every bite… these keto pumpkin cream cheese swirl muffins are the kind of cozy crave worthy treat that makes fall mornings magical. And guess what? They’re sugar free, gluten free, and ridiculously easy

Why You’ll Love These Muffins

These muffins aren’t just low carb. They’re pure comfort in a cupcake liner. You get that dreamy mix of spiced pumpkin goodness with a tangy creamy swirl that feels way too indulgent to be keto. But surprise. Each one has only about 5g net carbs

They’re
• Perfect for chilly mornings or after school snacks
• Soft and fluffy thanks to almond flour
• Sweetened just right with keto friendly erythritol
• Great for batch freezing and reheating
• Totally kid approved and adult hoarded

If you’re loving these muffins you’ll go crazy for this rich and creamy pumpkin spice coffee creamer too. It’s a fall dream team

Ingredients You’ll Need

For the pumpkin muffin batter
• 1 cup almond flour (blanched not almond meal)
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• 2 large eggs
• ⅓ cup pumpkin puree (not pie filling)
• ¼ cup granulated erythritol
• 1 tsp vanilla extract

For the cream cheese swirl
• 4 oz cream cheese (softened)
• 1 tbsp powdered erythritol
• ½ tsp vanilla extract

Craving more fall coziness? Try these pumpkin cream cheese muffins too. They’re an absolute must bake

How to Make Keto Pumpkin Cream Cheese Swirl Muffins

Step 1 Make the pumpkin batter

In a large bowl whisk the almond flour baking soda baking powder cinnamon nutmeg and salt. In a separate bowl beat the eggs pumpkin erythritol and vanilla. Pour the wet ingredients into the dry and mix until just combined

Step 2 Prepare the cream cheese swirl

In a small bowl beat the cream cheese powdered erythritol and vanilla until smooth. This creamy swirl is what makes these muffins sing

Step 3 Fill swirl and bake

Spoon the pumpkin batter into lined muffin tins filling each about three quarters full. Add a small dollop of cream cheese mixture on top and use a toothpick or knife to gently swirl it in

Step 4 Let them cool and enjoy

Bake at 350°F for 18 to 22 minutes or until a toothpick comes out clean. Let them cool before removing from the tin or just eat one warm if you can’t wait

Pro Tips for Perfect Muffins

• Don’t overmix. Stir just until combined for fluffiest texture
• Use blanched almond flour. It’s finer and creates a smoother crumb
• Chill your swirl. If your cream cheese is too warm it won’t swirl well
• Swirl smart. Use a skewer or chopstick for pretty ribbons

Pair your muffins with a warm mug of this mulled cider in a crockpot for the ultimate autumn treat

Storage and Freezer Instructions

These muffins store like champs. Keep them in an airtight container in the fridge for up to five days

To freeze wrap each muffin individually in plastic wrap and place in a freezer safe bag. To reheat microwave for twenty to thirty seconds or pop into a warm oven for five to seven minutes

Nutrition Info Per Muffin

Nutrient	Amount
Calories	140
Net Carbs	5g
Fat	11g
Protein	4g

More Keto Fall Recipes You’ll Love

Looking for more cozy bakes that fit your goals? Check out
• Pumpkin Cream Cheese Muffins
• Pumpkin Spice Coffee Creamer
• Mulled Cider in a Crockpot

FAQ

Q Can I use coconut flour instead of almond flour
Coconut flour absorbs more liquid and isn’t a one to one swap. Stick to almond flour for best texture here

Q How long do they stay fresh
Stored in the fridge they stay moist and yummy for up to five days. You can freeze them too

Q Can I make these dairy free
Sure. Use a dairy free cream cheese alternative but keep in mind it may not swirl quite the same

Go ahead and bake a batch. Taste that fall magic. Let me know how they turned out in the comments or snap a pic and tag us

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