Keto Pumpkin Cream Cheese Swirl Muffins (Fluffy Low Carb Fall Favorite)
These keto pumpkin cream cheese swirl muffins are soft, spiced, and swirled with creamy goodness. Perfect for cozy mornings or a quick snack with only 5g net carbs.
Ingredients
- 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
- 4 oz cream cheese softened
- 1 tbsp powdered erythritol
- ½ tsp vanilla extract
Instructions
- 1. Preheat oven to 350°F and line 9 muffin tin cups with paper liners
- 2. In a large bowl whisk almond flour baking soda baking powder cinnamon nutmeg and salt
- 3. In another bowl whisk eggs pumpkin erythritol and vanilla then combine with the dry ingredients
- 4. In a separate bowl beat cream cheese powdered erythritol and vanilla until smooth
- 5. Fill muffin liners three quarters full with batter
- 6. Add a small dollop of cream cheese mixture on top of each and swirl gently with a toothpick
- 7. Bake for 18 to 22 minutes until a toothpick comes out clean
- 8. Cool before serving or store airtight in fridge
Notes
For a smoother texture always use blanched almond flour not almond meal
You can freeze them individually for up to 3 months
Add a pinch of ground cloves if using apple pie spice instead of pumpkin pie spice