Keto Pumpkin Cheesecake Muffins

Katrin Nürnberger from sugarfreelondoner.com

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.

Course Dessert, Snack

Cuisine British

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 233kcal

Author Katrin Nürnberger

Ingredients

¾ cup/ 180g pumpkin puree (if using cups, measure generously)
4 eggs large
½ cup plus 1 tbsp / 75g coconut flour
⅓ cup / 80g butter unsalted melted
¼ cup / 50g granulated sweetener
1 tsp baking powder
1 tsp pumpkin spice
1 tsp cinnamon
1 tsp vanilla
⅓ cup / 40g chopped walnuts optional

Cream Cheese Swirl

½ cup / 120g cream cheese softened
1 ½ tbsp heavy whipping cream
4 tsp powdered sweetener or to taste
½ 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.
Last, add the nuts if using, keeping about 2 tbsp aside for the top, and blend briefly. The nuts are not essential for the recipe and you can leave them out, but their flavours work really well with the pumpkin.
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.

Notes

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.

If your muffins aren't done yet but the cheesecake topping is browned enough, loosely place aluminium paper over the tops.

Nutrition