Description
Delicious and moist keto chocolate pumpkin muffins, perfect for a low-carb treat.
Ingredients
Scale
- 2 cups blanched almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- 2/3 cup keto maple syrup (can substitute this for maple syrup or agave nectar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup keto chocolate chips (optional)
- 1/2 cup raspberries (optional)
Instructions
- Preheat the oven to 180C/350F. Place 12 paper cupcake/muffin liners in a 12-count muffin tin. Lightly grease it to ensure muffins don’t stick.
- In a large mixing bowl, add the almond flour, cocoa powder, baking powder, and baking soda.
- In a separate bowl, add the pumpkin puree, maple syrup, eggs, and vanilla and mix together.
- Combine the wet and dry ingredients before folding through your chocolate chips and raspberries, if using them. The batter will be thicker than traditional muffin batters.
- Evenly distribute the muffin batter among the 12-muffin pans. Top with extra raspberries and chocolate chips and bake for 20-25 minutes, or until a skewer comes out just clean and the tops feel lightly springy to the touch.
- Remove muffins from the oven and let cool in the muffin tin for 10 minutes, before carefully removing and placing on a cooling rack.
Notes
- These muffins can be stored in an airtight container for up to 5 days.
- Feel free to substitute other low-carb sweeteners as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg