Keto Coconut Flour Pumpkin Spice Muffins

Keto Coconut Flour Pumpkin Spice Muffins

Quick Keto Coconut Flour Pumpkin Spice Muffins

This recipe is designed to teach everyone how to make quick and easy keto coconut flour pumpkin spice muffins
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Course: Breakfast, Dessert, Side Dish, Snack
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 10 muffins

Ingredients

  • 1/2 cup coconut flour
  • 1 TBS baking powder
  • 1/3 cup granulated Swerve or granulated sweetener of choice
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp ground ginger
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup room temperature butter, softened
  • 1/2 cup pumpkin puree

Topping

  • 1 TBS brown Swerve or brown sugar sweetener of choice
  • 1 tsp ground cinnamon

Instructions

  • Preheat oven to 350 degrees. Line or spray an 8-10 cup muffin tin. (I did 10)
  • In a large mixer bowl whisk together the coconut flour, baking powder, granulated sweetener, salt, ground cinnamon, allspice, nutmeg, and ground ginger until fully combined or until no lumps in the flour
  • Add the eggs and beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium. Beat on medium about 30 seconds or until fully combined
  • Scrape down the sides of the bowl.. Add the butter and vanilla extract. Beat on medium for another 20-30 seconds or until fully combined and smooth.
  • Scrape down the sides once again. Add the pumpkin puree and beat on medium another 20-30 seconds or until fully combined and creamy
  • Scrape down the sides of the bowl once again and push all the ingredients to the center of the bowl.
  • Divide the batter between the prepared muffin cups (about 4 TBS of batter per muffin cup) Use a knife and smooth the batter evenly in each muffin cup. Bake at 350 degrees for 20-25 minutes or until golden and a tester comes out clean
  • While the muffins are baking use a fork and stir together the topping ingredients in a small bowl until fully combined. Make sure there are no large lumps in the brown Swerve. Set aside
  • Remove the baked muffins from the oven. They will be soft but will firm up as they cool. As soon as the muffins are removed sprinkle each muffin with the desired amount of cinnamon/Swerve topping
  • Allow to cool in the pan about 15 minutes or until firm enough to move to a wire rack.. Transfer to a wire rack and allow to cool completely before removing from the wrapper

Notes

This recipe yields about 10 muffins
1 muffin contains about 2.5 grams of net carbs

Quick Keto Pumpkin Spice Latte

This recipe is designed to teach everyone how to make a quick and easy keto pumpkin spice latte
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Course: Drinks
Prep Time: 5 minutes
Servings: 1 latte

Ingredients

  • 1/4 cup milk of choice
  • 2 TBS pumpkin puree
  • 1 TBS granulated Swerve or granulated sweetener of choice more or less depending on desired sweetness
  • 1 cup HOT strong coffee or espresso
  • 1/4 tsp ground cinnamon or dry pumpkin pie spice more or less depending on desired level of spice
  • 1/4 tsp vanilla or maple extract
  • whipped cream, extra ground cinnamon, or caramel syrup for toppings, optional

Instructions

  • Stir together the milk, pumpkin, and sweetener in a medium microwave safe bowl or large microwave safe measuring cup until fully combined and smooth
  • Microwave on high in 30 second intervals until hot (mine took a total of 1 minute) Do not allow the milk to boil
  • Pour HOT coffee into a large blender. Add the heated milk/pumpkin mixture, ground cinnamon and vanilla extract. Blend on high about 30 seconds or until foamy
  • Pour into mug of choice. If desired top with extra toppings. Serve hot

Notes

1 latte if using coconut milk contains about 5 grams of net carbs


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