If you're looking for a low carb snack option, these Low-Carb Pumpkin Muffins are the way to go. These muffins are naturally gluten-free and low-carb because they are made with blanched almond flour, hazelnut flour, and pumpkin puree.
These muffins taste like fall with the addition of allspice, and a little liquid stevia makes them sweet. These muffins are great right out of the oven, but they also make a great portable snack.
Prep • Cook • Serves
- Prep Time: 10 min
- Cooking Time: 25 min
- Serves: 6
- 1 cup almond flour
- 6 tablespoons hazelnut flour
- ¼ cup Erythritol blend
- 2 teaspoons ground allspice
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 2 tablespoons pumpkin puree
- ½ teaspoon liquid stevia
- Preheat your oven to 350°F (175°C) and line a muffin tin with 6 paper liners.
- In a large bowl, whisk together the almond flour, hazelnut flour, erythritol blend, allspice, baking powder, and salt.
- In a separate bowl, beat the eggs until frothy. Add the melted butter, pumpkin puree, and liquid stevia, and whisk to combine.
- Pour the wet ingredients into the dry ingredients, and stir until a smooth batter forms.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until the muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy your pumpkin spice almond flour muffins! They're perfect for a keto snack.
- Calories: 194
- Fat: 18 g
- Protein: 6 g
- Net carbs: 2g (Total carbs: 6g, Fiber: 4g)
Why this is Good for You
Low in carbs: These low carb pumpkin muffins are made with low-carb flours such as almond and coconut flour, and are sweetened with a stevia/erythritol blend. This makes them a good choice for people following a keto diet or anyone looking to reduce their carb intake.
High in healthy fats: The muffins are made with almond flour and butter, which are both sources of healthy fats that can help keep you feeling full and satisfied. These healthy fats can also help support brain function, heart health, and hormone balance.
Nutrient-dense: Pumpkin puree is a key ingredient in these muffins, which is a great source of beta-carotene, vitamin A, and fiber. Additionally, the allspice, cinnamon, nutmeg, and ginger used in the recipe are all sources of antioxidants and anti-inflammatory compounds that can benefit overall health.
Gluten-free: These muffins are naturally gluten-free, which makes them a good option for people with celiac disease, gluten sensitivity, or anyone looking to reduce their gluten intake.
Wrapping It Up
These muffins are a delicious low carb snack, as well a a keto-friendly snack. So enjoy delicious taste, at the same time keeping your carbs under control.
You can add this delicious recipe to your low carb breakfast without eggs!
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