Keto Pumpkin Spice Chocolate Chip Muffins
These Keto Pumpkin Spice Chocolate Chip Muffins are the perfect blend of warm spices, rich pumpkin flavor, and melty chocolate goodness. Soft, moist, and irresistibly delicious, they’re easy to make and even easier to enjoy.
Equipment
- 1 measuring cup
- Measuring spoons
- 1 whisk
- Electric mixer
- 1 rubber spatula or spoon
- 1 muffin tin
- Cooking Spray
- 1 toothpick or skewer
- 1 Wire rack
Ingredients
- 2-1/2 cups almond flour
- 2 cups Swerve granular use more to desired sweetness
- 1/2 cup Swerve brown sugar
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 2 tsp. ground nutmeg
- 1 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 3 eggs beaten
- 3/4 cup vegetable oil
- 2-1/4 cup canned 100% pumpkin
- 1/2 cup almond butter
- 2 Tbsp. butter melted
- 2 oz. cream cheese softened
- 2 tsp. vanilla extract
- 1 cup Stevia sweetened chocolate chips substitute chips made with erythritol if needed
Instructions
- Preheat the oven to 400 degrees.
- Combine all ingredients in the bowl of a mixer.
- Mix on low for 2 minutes.
- Mix on high for 2 minutes.
- Fold in the chocolate chips.
- Spray a muffin pan with cooking spray.
- Fill the muffin tins about 3/4 full.
- Bake 15-20 minutes until a toothpick or skewer comes out clean.
- Remove from the oven and cool about 10 minutes before removing the muffins from the tin.
- Cool completely on a wire rack.