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Keto Pumpkin Cream Cheese Muffins
Ingredients
- 4 eggs
- 1 egg white
- 1 cup (192g) golden monk fruit sweetener
- 1 cup (244g) pumpkin puree
- ½ cup (4 oz) unsalted butter, melted
- 2 tbsp (28g) coconut oil, melted
- 1 tbsp pumpkin pie spice
- 2 tsp pure vanilla extract
- 1/2 cup + 2 tbsp (70g) coconut flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- Filling:
- 3 oz cream cheese, softened
- 1 tbsp (15 mL) heavy whipping cream
- 1 tbsp (7g) powdered monk fruit sweetener
- ½ tsp pure vanilla extract
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Directions
- Preheat oven to 350 degrees and line muffin tin with muffin liners.
Muffin Batter:
- To a mixing bowl, add eggs, egg white, golden monk fruit sweetener, pumpkin puree, melted butter, melted coconut oil, pumpkin pie spice, and vanilla extract and mix together using an electric mixer.
- Then, add coconut flour, cream of tartar, baking soda, and salt, and mix again with an electric mixer.
- Spoon mixture into muffin liners.
Filling:
- In a separate bowl, combine filling ingredients and mix with a spoon until well-combined.
- Spoon the filling mixture atop pumpkin batter in the muffin liners.
- Using a toothpick, swirl filling into pumpkin mixture.
Final Steps:
- Bake muffins until the toothpick can be poked into the center and come out cleanly about 30-35 minutes.
- Remove muffin tin from oven and allow muffins to almost fully cool at room temperature before serving.
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