Description
Moist, fluffy, and full of pumpkin spice flavor, these Low Carb Keto Pumpkin Muffins are a cozy treat perfect for breakfast or snacks. With simple ingredients and only 3g net carbs each, they’re a healthy fall favorite you’ll crave all year long.
Ingredients
1 cup almond flour
1/2 cup canned pumpkin puree
3 large eggs
1/4 cup erythritol (or other keto-friendly sweetener)
1/4 cup melted coconut oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a separate bowl, whisk pumpkin puree, eggs, and melted coconut oil until smooth.
4. Add wet ingredients to dry and stir gently until just combined.
5. Spoon batter into muffin cups, filling each about two-thirds full.
6. Bake for 20–25 minutes until a toothpick inserted comes out clean.
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Use room temperature eggs for better mixing.
Add chopped walnuts or pumpkin seeds for crunch.
Sprinkle with extra cinnamon or serve with whipped cream for a festive touch.
Freeze in airtight containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 135
- Sugar: 1g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 47mg