Keto Pumpkin Cream Cheese Muffins 🎃
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ultra-moist pumpkin muffins made with cream cheese, almond flour, and psyllium husk to stay tender at very low carb counts. They're lightly spiced and suitable for a keto breakfast or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 170 g cream cheese (at room temp)
- 1 egg yolk (at room temp)
- 3 tablespoons powdered sweetener
- 1/2 teaspoon vanilla extract
- tiny pinch kosher salt
- 128 g almond flour
- 30 g coconut flour
- 28 g golden flaxseed meal (finely ground*)
- 20 g psyllium husk (or more golden flaxseed + 1/2 tsp xanthan gum*)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 eggs
- 1-1 1/2 cup golden erythritol (allulose, xylitol or coconut sugar; to taste (I use 1 cup))
- 2 teaspoons apple cider vinegar
- 84 g unsalted butter (or 5 TBS coconut oil or ghee + 1 TBS coconut cream, melted )
- 220 g pumpkin puree
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 240mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 191mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 240MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.