Mini Keto Pumpkin Muffins - sugar free, gluten free
These mini keto pumpkin muffins are so easy to make and a delicious way to start your morning. With or without cream cheese frosting, these sugar free, gluten free pumpkin muffins make for a great keto snack too! Only 0.7g net carbs per muffin.
Ingredients
- 2 tablespoons butter, melted
- 2 eggs, beaten
- 6 tablespoons almond flour,
- 1 teaspoon baking powder
- ½ teaspoon cinnmaon
- ½ teaspoon pumpkin pie spice
- ¼ cup Lakanto golden sweeteener
- ¼ cup pure pumpkin puree
Instructions
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Preheat oven to 350°F and then spray a nonstick mini muffin pan with cooing spray.
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In a bowl beat eggs, then add in the rest of the ingredinets leaving the butter for last. Make sure your butter is melted but cooled so it doesn't scramble the eggs.
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Spoon the mixture into the greeased muffin tin.
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Bake for 10 - 12 minutes until done.
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Let cool completely before taking out of the tin.
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To freeze, let cool completely and store in a freeze container or baggie. Defrost by cooking in the microwave for 30 seconds or so.
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For sugar free cream cheese frosting see link below.