Healthy Low Carb Pumpkin Spice Muffins for Breakfast
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Low Carb Maven · by lowcarbmaven.com★ 4.8 (8)

Healthy Low Carb Pumpkin Spice Muffins for Breakfast

NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 22%
CARBS 22G31% OF CAL
7G FIBER0G ADDED0G INTRINSIC12G OTHER3G TOTAL SUGAR
FAT 24G76% OF CAL
11G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Low-carb pumpkin spice muffins made with almond flour, seeds, and coconut. Gluten-free, dairy-free, and satisfying for breakfast or a snack.

dessertamericanbaked gooddairy freegluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 cups Almond Flour ((200 g))
  • 1 cup Dried Shredded Coconut, (roughly chopped, (100 g))
  • 1/3 cup Coconut Flour ((35 g))
  • 1/3 cup sunflower seeds, (roughly chopped,( 45 g))
  • 1/3 cup pumpkin kernels, (roughly chopped,( 40 g))
  • 1/2 cup erythritol ((120 g))
  • 2 tablespoons psyllium husk powder ((20 g))
  • 1 teaspoon baking powder ((5 g))
  • 1/2 teaspoon baking soda ((2.5 g))
  • 1/2 teaspoon salt ((2.5 g))
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 6 large eggs
  • 3/4 cup canned unsweetened pumpkin puree ((170 g))
  • 3/4 cup full fat coconut milk from a can ((1.77 ml / 235 g))
  • 1 tablespoon vinegar ((15 g))
  • 1/2 teaspoon stevia glycerite ((2.5 g))
  • 1/2 teaspoon maple extract ((2.5 g))
PREP
10M
SODIUM
180MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.