Fall is in full swing which means it’s PUMPKIN time! This muffins are made with coconut flour and almond flour and sweetened with monk fruit and allulose. So tasty and just 3g net carb, 1g of sugar, and 170 calories per muffin.
Recipe Source: Low Carb Keto Pumpkin Chocolate Chip Muffins (includes pictures, tips, and full nutrition facts)
RECIPE: GLUTEN FREE & KETO PUMPKIN CHOCOLATE CHIP MUFFINS
SERVINGS: 12 MUFFINS (170 CALORIES EACH)
PREP TIME: 10 MINUTES
BAKE TIME: 25 MINUTES
TOTAL TIME: 35 MINUTES
We were able to grab all of our ingredients from a local Walmart, but you can find the ingredients in most grocery stores or online on Amazon.
Preheat the oven to 350°F/180°C. Line your muffin baking pan with 12 muffin baking cups.
Microwave the butter for 30 seconds to soften, but it should not be melted if possible. Stir in the eggs, pumpkin puree, melted butter, and vanilla extract until completely incorporated.
In a separate bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps. Stir into wet mixture.
Stir in your chocolate chips.
Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full)
Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
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