Easy keto recipes – LIKE THIS LOW CARB MUFFIN RECIPE – are THE BEST #keto recipes! This low carb pumpkin spice muffin recipe is made with coconut flour, almond flour, and protein powder. And these muffins are just the perfect keto breakfast idea! They have everything that you love about a pumpkin spice late from Starbucks, but just in muffin form!
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THINGS I USED IN TODAY’S KETO RECIPE:
Isopure Protein Powder:
Lily’s Chocolate Chips:
OTHER KETO RECIPES:
Keto Chocolate Peanut Butter Breakfast Bars:
Keto Pound Cake:
Keto Chocolate Cream Cheese Cookies:
Keto Strawberry Cheesecake Fat Bombs For Keto:
Isopure Unflavored Protein Powder – 1 Scoop (30g)
NOTE* If not using protein powder use 2 cups almond flour
Almond Flour – 1 3/4 Cups (175g)
Coconut Flour – 1/4 Cups (25g)
Erythritol – 2/3 Cups (66g)
Baking Powder (1/2 Tbsp)
Low Carb Chocolate Chips – 1/4 Cup (56g)
Pumpkin Spice – (1/2 Tbsp)
Butter (softened/melted) – 1/2 Cup (a stick)
Eggs – 4 Large
Pure Pumpkin – 1 Cup (240g)
Vanilla Extract – 1 Tbsp
In a medium sized bowl add all of the dry ingredients (except for the low carb chocolate chips), mix well, and set aside.
In a large bowl add all of the wet ingredients and combine with a hand mixer.
Add the dry ingredients into the wet ingredients and combine.
Once combined mix in either half (or all) of the low carb chocolate chips.
Line a 12 slotted baking tray with paper liners and add the muffin batter equally to each slot.
Top with remaining chocolate chips if you saved some.
Bake the muffins at 350 degrees for around 30 minutes.
Cool the muffins in the tray.
Store for several days in an air-tight container in the fridge.
NET CARBS: 4g
*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
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