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–+ servings

Keto Pumpkin Muffins

If you love pumpkin spice, then these keto pumpkin protein muffins are for you! Flavored with real pumpkin and Jocko Fuel's Smashing Pumpkin Protein Powder, these muffins will delight any pumpkin spice enthusiast.
Not only is the flavor wonderful, but the texture of these muffins are soft and mimic the texture of a traditional muffin! I dare you to share them with your friends who still indulge in carb-packed desserts. If anything was to convince them they could leave their carbs behind and enjoy life the healthy way, these will!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Servings 10 Muffins
Calories 255 kcal

Ingredients
  

  • 2 Ounces Cream Cheese
  • 1/4 Cup Unsalted Butter (room temperature)
  • 1/3 Cup Gold Monk Fruit Blend
  • 1 Large Egg
  • 1/2 Cup Pumpkin Puree
  • 1/3 Cup Pumpkin Spice Protein Powder
  • 1 Tablespoon Gelatin
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Cinnamon
  • 1 1/2 Cups Finely Ground Almond Flour (Blue Diamond is my favorite)
  • 1/3 Cup Lily's Sugar Free White Chocolate Chips

Instructions
 

  • Preheat the oven to 350° Fahrenheit, and grease a twelve cup muffin tin with an olive oil cooking spray.
  • Using either a stand mixer or hand mixer, mix the cream cheese, butter, and sweetener together until smooth and creamy. 
  • Next, add the egg and pumpkin puree. Mix on low until everything has been well blended. You may have to shut off the mixer, scrape the sides then mix again if the cream cheese mixture is sticking to the sides of the bowl.
  • Once evenly mixed, add the protein powder, gelatin, baking powder, baking soda, salt, vanilla, and cinnamon. Mix again until well combined.
  • Now, add the almond flour and mix, scraping the edges of the bowl as before to ensure everything is mixed properly
  • Add the white chocolate chips, and mix on low or by hand until they have been evenly distributed.
  • Bake for 15 to 18 minutes or until the edges have begun to brown and the middles have set.
  • Let the muffins cool completely before removing them from the pan to help ensure they come out whole and without a hitch! Once they have cooled use a thin rubber spatula, and run it along the edge of each muffin before removing them from the wells. If you do this your muffins should come out seamlessly! 
    Enjoy!

Nutrition

Serving: 1muffinCalories: 255kcalCarbohydrates: 6gProtein: 10gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 171mgSodium: 203mgPotassium: 87mgFiber: 3gSugar: 1g