Pumpkin keto muffins

Light Pumpkin Keto Muffins are flavored muffins with moist crumb and unusual pumpkin spice flavor. A serving contains approximately 3 grams of net carbs. The main ingredients that make regular baked goods keto-friendly are gluten-free flour and sugar-free sweetener.

Ingredients

• Dry ingredients
• 1.50 cups almond flour (blanched)
• ⅓ a glass of coconut flour
• 3 tea. spoon. pumpkin pie spices
• ⅔ glass of erythritol
• 1 table. spoon. baking powder
• ¼ tea. spoon. salt
• Liquid Ingredients
• 4 things. chicken eggs at room temperature
• ¼ a glass of almond milk at room temperature
• ⅔ glass canned pumpkin puree (thick)
• ½ cup melted coconut oil or butter at room temperature
• 1 tea spoon. vanilla extract
• Glaze (optional)
• 1 cup erythritol powder
• 2 table. spoon. coconut cream or 30% cow's milk cream
• ¼ tea. spoon. vanilla extract

Directions

1. Preheat oven to 180 C. Line 12 muffin tins with paper liners.
2. In a bowl, beat eggs with almond milk, pumpkin puree, melted coconut oil and vanilla. Set aside.
3. In another bowl, combine almond flour, coconut flour, erythritol, pumpkin spice, salt and baking powder
4. In another bowl, combine almond flour, coconut flour, erythritol, pumpkin spice, salt, and baking powder.
5. Combine dry and wet mixtures, stir with a spatula to combine. The dough should be thick and firm.
6. Spoon the dough with a spoon and fill the paper molds evenly. To achieve a smooth top of the muffins, moisten your fingers or a spoon and smooth the top of the dough.
7. Bake for 20-30 minutes on the center rack of the oven, or until a wooden toothpick inserted into the center of the muffin comes out clean.
8. Let the muffins cool for 10 minutes, then remove each muffin, transfer to a wire rack or flat plate and bring to room temperature for 2 hours.
9. When the muffins have cooled, you can decorate them with a frosting: erythritol whipped cream / cream cheese / chopped nuts.