Keto Pumpkin Muffins

I just got my wisdom teeth out this past Friday, so I took all day Friday and Saturday to rest– something I NEVER do. As you can imagine, I was bored, so I decided to bake all the things! ‘Tis the season for pumpkin everything, so I whipped up some healthy pumpkin muffins and some not-so-healthy pie. It’s all about balance, right?

I made these pumpkin muffins a couple of weeks ago and they were a huge hit among my clients! I was only judged a little bit about why I was baking rather than resting… oops.

The muffins are super easy to make, loaded with healthy fats and protein, and with minimal carbs!

Macros (per muffin): Cal: 114, Fat: 8g, Carbs: 7g, Protein: 5g

Ingredients: (Makes 30 average sized muffins)

-4c blanched almond flour

-1.5c pumpkin puree

-1/4c honey

-1 1/4c baking stevia (way less if not using the powdery baking stevia)

-6 eggs

-1/2 tsp finely ground sea salt

-1/4c pumpkin pie spice

-2tsp baking soda

 

Directions:

-Preheat oven to 350 degrees

-Mix all dry ingredients together

-Add in wet ingredients

-Spray non-stick cooking spray into muffin tins

-Pour batter into trays, and bake for 15-17 minutes (12-14 minutes for mini muffins)

-Stick knife or tooth pick in the middle to make sure it comes out clean

-Let cool and enjoy!

 

 

 

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