Keto Pumpkin Muffins with Cream Cheese Filling
This makes a total of 12 servings of Keto Pumpkin Muffins with Cream Cheese Filling. Each serving comes out to be 217.14 Calories, 19.47g Fats, 3.56g Net Carbs, and 7.65g Protein.
Ingredients
Cream Cheese Filling:
- 6 ounces cream cheese softened
- 3 tablespoons powdered erythritol
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
Pumpkin Muffins:
- 2 cups almond flour
- ½ cup erythritol
- ¼ cup unflavored whey protein powder
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs
- ½ cup pumpkin puree
- ¼ cup butter melted
- ¼ cup unsweetened almond milk
- ½ teaspoon vanilla extract
Instructions
- Mix all of the cream cheese filling ingredients until a smooth batter forms.
- Preheat the oven to 325F and line a muffin tin with paper liners. You could also use silicone.
- In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, pumpkin pie spice, and salt.
- Mix in the eggs, pumpkin puree, melted butter, almond milk, and vanilla extract. Mix until well combined.
- Add a spoonful of batter into each muffin well, then use a spoon to create a dent for the cream cheese filling in each muffin. Add spoonfuls of filling to the center of each, then top the muffins with a little more batter.
- Bake for 25 minutes, or until the muffins are cooked in the middle. Allow to cool before removing the muffins from the tray.