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Keto Deliciously Moist Pumpkin Muffins

2 1/4 cups of canned pumpkin

1 cup super fine almond flour

2/3 cup High fiber coconut flour

1 cup erythritol or swerve granulated

1 tsp Bourbon vanilla

1 tsp Rodelle Pumpkin Spice Extract

1 tsp baking soda

2 eggs + 1 yolk

1/4 tsp Himalayan pink salt

Set oven to 350 degrees and grease muffin tin. Beat all wet ingredients till combined then add all dry ingredients stir till just combined. Measure out equal amounts into greased muffin tin. It should fill around ten. Bake muffins for 35 minutes depending on how hot your oven runs. When knife comes out clean they’re done. Cool on rack.

Macros vary upon brands that you use. Mine came out to 10 servings macros at: net carbs-5.5g protein-5g fat- 8g

This is one of the best muffin tins I have ever owned and it’s made right here in the USA!