Keto Pumpkin Cream Cheese Muffins
There is no better way to welcome fall than with these keto pumpkin cream cheese muffins! A tender and cake-like pumpkin muffin, topped with a delicious dollop of sweetened cream cheese make these muffins absolute perfection!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Preheat the oven to 350° F and grease a muffin tin or large loaf pan with nonstick spray or line with muffin liners.
In a medium bowl combine the cream cheese, sweetener, vanilla, and egg. Beat with an electric mixer until light and fluffy, Then place in the refrigerator.
In a large bowl, combine the pumpkin puree, eggs, butter, sugar substitute, and vanilla. Beat with an electric mixer until smooth and the sweetener has begun to melt then set aside.
In a medium bowl, combine the almond flour, protein powder, salt, baking powder, and pumpkin pie spice. Mix well.
Add half of the almond flour mixture into the pumpkin mixture. Stir until well combined, then repeat with the remaining almond flour mixture.
Evenly distribute the pumpkin batter between 12 muffin cups, using about ¼ cup of batter per cup. Using a small spoon, make a small depression in the center of each muffin.
Remove the cream cheese filling from the fridge and add about 1 tablespoon of the mixture into the depression of each muffin.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the pumpkin portion comes out clean. *note the cream cheese portion will only be soft;y set, and will firm up more upon cooling.
Allow the muffins to cool before removing from the muffin tin. Enjoy immediately or store in the fridge.
Serving: 1muffin | Calories: 143kcal | Carbohydrates: 4g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 130mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2688IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg