Keto Pumpkin Cheesecake Muffins

Make these moist and deliciously spiced keto pumpkin cheesecake muffins in just 35 minutes! This low carb muffin recipe is a hit with my whole family. It”s brimming with rich autumn flavours and such a satisfying sugar free sweet treat.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course
Dessert, Snack
Cuisine
British
Servings
8
Calories
233 kcal

INGREDIENTS

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3/4 cup/ 180g pumpkin puree (if using cups, measure generously)
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4 eggs large
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1/2 cup plus 1 tbsp / 75g coconut flour
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1/3 cup / 80g butter unsalted melted
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1/4 cup / 50g granulated sweetener (So Nourished)
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1 tsp baking powder
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1 tsp pumpkin spice
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1 tsp cinnamon
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1 tsp vanilla
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1/3 cup / 40g chopped walnuts optional
Cream Cheese Swirl
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1/2 cup / 120g cream cheese softened
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4 tsp powdered sweetener (So Nourished) or to taste
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1/2 tsp vanilla extract
INSTRUCTIONS

Preheat the oven to 175 Celsius / 350 Fahrenheit.
In a food processor or in a bowl with a hand-held electric blender, mix your pumpkin and eggs until smooth.
Add the all other ingredients except the walnuts (if using) and blend until smooth.
Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture.
Then scoop into a muffin pan lined with paper cups.
Mix the filling (cream cheese, cream, vanilla extract and powdered sweetener) in a small bowl using a spoon. Dollop on top of the batter and swirl a little with a skewer or toothpick. Option to press a little deep into the middle of the batter too if you prefer some in the middle. Top with a sprinkling of reserved chopped nuts.
Bake around 25 minutes or until lightly browned on top and you can insert and remove a skewer without it being sticky.
Makes 8 muffins. 3.3g net carbs per muffin including walnuts. 2.9g net carbs without walnuts.
Store in the fridge for up to 5 days or freeze for up to 3 months.
As with all coconut flour recipes, you will get best results if you measure using digital kitchen scales.
NUTRITION
Calories: 233kcal
Protein: 5g
Fat: 20.9g
Fiber: 2.8g
Sugar: 2g