Keto Pumpkin Cream Cheese Muffins Low Carb
How about some insanely delicious keto pumpkin cream cheese muffins?
You will want to make these super yummy keto pumpkin muffins.
Easy low carb pumpkin muffins stuffed with cream cheese and streusel topping.
Quick & simple gluten free keto pumpkin cheesecake muffins to please any crowd.
You can’t go wrong with these keto cream cheese pumpkin muffins.
These low carb pumpkin muffins will be a new go to Fall treat.
Serve for keto breakfast, keto snacks or low carb desserts.
Make and take to parties even those that don’t follow a ketogenic diet / lifestyle will love them.
Make homemade keto pumpkin cream cheese muffins with streusel topping.
Get ready to bake up the best low carb keto pumpkin cream cheese muffins.
Check out these other
Keto Pumpkin Recipes
Keto Pumpkin Pie Cheesecake Fat Bombs
Keto White Chocolate Pumpkin Fat Bombs
Keto Pumpkin Cheesecake Roll Ups
How To Make Keto Pumpkin Cream Cheese Muffins
Preheat the oven to 350 degrees.
In a mixing bowl, combine the ingredients for the muffin batter,
and beat on high until well blended.
Place the ingredients for the filling into a mixing bowl by themselves,
and blend until smooth and creamy.
Set aside.
Add the ingredients for the streusel topping to a mixing bowl, and cut the butter into the ingredients with the tines of a fork until a crumbly mixture is formed.
Fill 10 sections of a muffin tin with cupcake liners.
Place the muffin batter into each cupcake liner, filling them about ⅓ of the way full.
Add a generous dollop of the filling mixture to the center of each cupcake liner on top of the batter.
Fill each cupcake liner the rest of the way with more muffin batter, covering the cream cheese filling completely.
Sprinkle some of the streusel onto the top of each muffin.
Bake for 25-30 minutes until cooked through. Let cool to room temperature before serving.
Serve and Enjoy
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Keto Pumpkin Cream Cheese Muffins
Ingredients
For the muffin batter:
- 2 C. Almond flour
- 3 tsp. Baking powder
- ½ tsp. Swerve confectioners sugar substitute
- 2 tsp. Cinnamon
- ½ tsp. Nutmeg
- 3 Large eggs
- 1 ¼ C. Pumpkin puree
For the filling:
- 8 oz. Cream cheese softened
- ¼ C. Swerve confectioners sugar substitute
- ½ tsp. Vanilla extract
For the streusel topping:
- ⅔ C. Almond flour
- ¼ C. Swerve brown sugar substitute
- 6 Tbsp. Butter unsalted cold and cut into pieces
- 1 tsp. Cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the ingredients for the muffin batter, and beat on high until well blended.
- Place the ingredients for the filling into a mixing bowl by themselves, and blend until smooth and creamy. Set aside.
- Add the ingredients for the streusel topping to a mixing bowl, and cut the butter into the ingredients with the tines of a fork until a crumbly mixture is formed.
- Fill 10 sections of a muffin tin with cupcake liners.
- Place the muffin batter into each cupcake liner, filling them about ⅓ of the way full.
- Add a generous dollop of the filling mixture to the center of each cupcake liner on top of the batter.
- Fill each cupcake liner the rest of the way with more muffin batter, covering the cream cheese filling completely.
- Sprinkle some of the streusel onto the top of each muffin.
- Bake for 25-30 minutes until cooked through. Let cool to room temperature before serving.
Nutrition
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