Keto Pumpkin Cream Cheese Swirl Muffin (Gluten-Free, Grain-Free)

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Yes, it is officially fall, and all I see is pumpkin everywhere I go. So I decided to make a Keto pumpkin cream cheese swirl muffin, and yes the muffins are also gluten-free. The Keto Diet, Ketogenic Diet or LCHF is not your typical low carb high protein diet. In this diet, the ratios are moderate in protein, high in fat and low in carbohydrates. This macro-nutrient ratio lets the body to change from using carbs for energy to using fat. So, moving on to the pumpkin cream cheese swirl muffin recipe. First, let me say the muffin is sooo moist and delicately spiced with cinnamon, nutmeg and cardamom. Honestly, this keto muffin will scream at you eat more!!! I know, it did for me. The cream cheese swirl is made with pumpkin and is lightly flavoured with cinnamon, nutmeg and a little fresh lemon juice, you will love it! Just imagine a muffin melting in your mouth with a delicious creamy filling, all this and still keeping it Keto and gluten-free. A winner all the way, and only about 4 net carbs per muffin

Ingredients

  • 2 cups almond flour
  • 1 Tbsp. Baking powder
  • 1 tsp. GF ground cinnamon
  • 1/4 tsp. GF ground nutmeg
  • 1/4 tsp. GF ground cardamom
  • 1/4 tsp. Pure sea salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup erythritol
  • 3/4 cup pure pumpkin puree
  • 1 tsp. Pure vanilla extract
  • 4 large eggs, at room temperature
  • PUMPKIN CREAM CHEESE
  • 1/2 cup softened cream cheese
  • 2 Tbsp. Softened unsalted butter
  • 1/2 cup pumpkin puree
  • 1 Tbsp. Erythritol
  • 1/4 tsp. GF ground cinnamon
  • 1/8 tsp. GF ground nutmeg
  • 1 tsp. Pure lemon juice
  • Instructions

  • Preheat oven to 350 F and line 9 muffin cups with parchment paper liners. I use parchment liners because they do not stick like some paper liners
  • First, make the pumpkin cream cheese. Cream together cream cheese and butter. Add balance of ingredients and mix until creamy. Set aside
  • In a large bowl whisk together almond flour, baking powder, cinnamon, nutmeg, cardamom and salt
  • In a separate medium bowl cream together butter, erythritol, pumpkin puree and vanilla
  • Using an electric mixer add eggs to pumpkin mixture one at a time and beat until well mixed
  • Add wet mixture to dry ingredients and mix with a spatula until blended
  • Spoon batter into prepared muffin pan filling them 2/3 full. Swirl in a teaspoon full of pumpkin cream cheese then top with a thin layer of batter. Place leftover pumpkin cream cheese in the refrigerator and use as a frosting for the muffins if you wish, but not needed
  • Bake for 35 minutes until the tops are dark golden. Cool in the muffin pan for 15 minutes then transfer onto a cooling rack to cool completely
  • Frost with leftover pumpkin cream cheese and sprinkle with a little nutmeg if you wish. Serve at room temperature


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