It’s not really the Fall Season until you have had some pumpkin bread. This is a keto pumpkin bread recipe that you can pour into a loaf pan to make low carb pumpkin bread or dollop into muffin liners for delicious keto pumpkin muffins. I have a couple of secret ingredients I like to add to my keto pumpkin muffins – brown butter and sugar free maple syrup. These additions really add a drool worthy flavor to your keto pumpkin bread.
These low carb pumpkin muffins are great on their own, but you can also top them with sugar free cream cheese frosting or whipped cream. In the video, I add cream cheese frosting to these keto pumpkin muffins. The recipe is below.
Keto pumpkin muffins can be made ahead of time during your low carb meal prep and enjoyed during breakfast or as a keto dessert.
This month I will continue to feature keto pumpkin recipes to satisfy your pumpkin cravings. Make sure you subscribe to my channel and check out my Keto Pumpkin Recipes Playlist here:
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KETO PUMPKIN MUFFINS RECIPE
½ cup unsalted butter (1 stick)(
1 ½ cup almond flour
½ cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon turmeric
¼ teaspoon nutmeg
1 ½ cup pumpkin puree
¾ cup golden monkfruit sweetener (Lakanto brand)
½ cup ChocZero Maple Pecan Syrup or sugar free syrup (use code KETOFOCUS at checkout to save 10% off your order – )
Preheat oven to 350 degrees.
Heat butter in a small saucepan over medium heat. Cook the butter, swirling occasionally, until the butter has melted and starts to brown. About 5 minutes. It should smell nutty. Remove from the heat and set aside to cool.
In a medium bowl, whisk together flours, baking powder, baking soda, salt, and spices.
In a large bowl, beat the eggs, pumpkin, golden monkfruit and syrup together until smooth. Whisk in the dry ingredients, then the browned butter.
Pour into a greased loaf pan or lined muffin tins. Bake in the loaf pan for 30-35 minutes. Bake in muffin tins for 20-25 minutes, until they start to brown on top.
KETO CREAM CHEESE FROSTING
8 OZ cream cheese, softened
½ cup unsalted butter, softened
½ cup powdered erythritol (I use Swerve)
½ teaspoon vanilla
WANT MORE KETOFOCUS RECIPES?
Click here to see how to make Keto Pumpkin Spice Latte:
Click here to see how to make Keto Corn Dogs:
Click here to see how to make Easy Pumpkin Mug Cake:
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Wade in the Water by The Tide Rose