Description

These Flourless Keto Pumpkin Muffins with Chocolate Chips are moist, delicious, and packed with warm pumpkin spice flavor and rich almond butter. Perfectly suited for a keto diet, these muffins offer a low-carb treat with ooey gooey chocolate chips in every bite. Quick and easy to prepare, they’re a healthy, gluten-free option for breakfast or snack time, with just 4 net carbs per serving.

Ingredients

Scale

Dry Ingredients

1/2 cup granulated Monk Fruit Sweetener
1 1/4 tsp baking powder
1/2 tsp pumpkin pie seasoning
1/4 tsp nutmeg
1/4 tsp cinnamon
Pinch of salt

Wet Ingredients

1 cup almond butter
1 cup pumpkin puree
2 large eggs

Add-Ins

1/2 cup dark chocolate chips

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Instructions

Preheat the oven: Set your oven to 350°F and line a cupcake pan with 12 paper liners to prepare for baking.
Mix dry ingredients: In a medium bowl, whisk together the Monk Fruit Sweetener, baking powder, pumpkin pie seasoning, nutmeg, cinnamon, and salt until well combined, excluding the chocolate chips.
Mix wet ingredients: In a large bowl, whisk together the almond butter, pumpkin puree, and eggs until smooth and fully blended.
Combine wet and dry: Gradually fold the dry ingredients into the wet ingredients in ¼-cup increments using a rubber spatula to avoid overmixing, ensuring the batter remains light.
Mix the batter: Use a handheld or stand mixer on medium to high speed to fully combine all ingredients until the batter is smooth.
Add chocolate chips: Gently fold in the dark chocolate chips with the spatula to distribute evenly throughout the batter.
Fill the liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full to allow space for rising.
Bake: Place the pan in the oven and bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
Cool the muffins: Remove the muffins from the oven, transfer the pan to a cooling rack, and allow them to cool inside the pan for 5 to 10 minutes.
Store leftovers: If you have leftovers, store the muffins in an airtight container. They will stay fresh for up to 4 days.

Notes

These muffins are moist and flavorful without using any flour, making them ideal for keto and gluten-free diets.
Each muffin contains just 4 net carbs, perfect for low-carb and keto lifestyles.
The combination of almond butter and pumpkin provides a rich, nutty taste with a warm spice profile.
Using Monk Fruit Sweetener keeps the muffins sugar-free, making them diabetic-friendly.
Dark chocolate chips add a deliciously gooey texture and complementary flavor.
Store muffins in an airtight container to maintain freshness for up to 4 days.

Nutrition

Serving Size: 1 muffin
Calories: 147 kcal
Sugar: 3 g
Sodium: 104 mg
Fat: 11 g
Saturated Fat: 2.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 31 mg