If you’re following a keto diet, these low carb pumpkin muffins are the perfect treats to satisfy your pumpkin cravings. Now that Fall is here the pumpkin season has officially started which is why pumpkin-based desserts are all the rage.
When you’re following a low carb diet like keto, you have to be careful with the type of pastries or desserts you decide to bake. So when it comes to pumpkin muffins, you have to make sure that the recipe uses low-carb ingredients that are suitable for the keto diet, such as this delicious low carb pumpkin muffins recipe from Kristie.
Kristie who once weighed 250 pounds struggled with her weight until she discovered the Low Carb High Fat Lifestyle. Now she likes to help others with her recipes.
All ingredients in these tasty muffins are keto-friendly, so you won’t have to worry about ruining your low carb diet with every bite of these delightful pumpkin muffins!
Carbs in pumpkin puree
In case you are wondering about pumpkin. There is only 1/2 cup of puree containing 5.9g net carbs in the recipe which makes 12 muffins. Not bad!
Related reading: What Are Net Carbs And Why Are They Important?
The recipe calls for oat fiber and you might be wondering why oats are included in a low carb recipe. Well the answer is that oat fiber has become popular among keto bakers because it’s zero carb and ideal for low carb and keto recipe.
It’s made from the outer husks of oats and is pure insoluble fiber which is not digested so does not get absorbed into your body.
It’s good for bulking out the recipe, gives the muffins great texture and imparts a slight oaty flavor.
It also helps to adds fiber to the diet which can be low in it if you are not careful with eating enough low carb vegetables and it adds a slight oaty flavor without the calories or carbs.
Anthony’s Organic Oat Fiber is gluten fee, non GMO and keto friendly.
Whatever the reason for following a low carb or keto diet it’s always best for your health to use organic ingredients wherever possible.
If you want some more tasty low carb pumpkin recipes then take a look at these:
Low Carb Pumpkin Muffins
Makes 12 muffins
- 4 oz. grass-fed butter at room temperature
- 1/3 cup coconut flour
- 4 oz. organic cream cheese
- ¾ cup low carb brown sugar substitute such as Sukrin Gold
- ½ cup pumpkin puree
- 5 organic pastured eggs
- 1 ½ teaspoon vanilla extract
- ¼ cup oat fiber
- 1 ½ teaspoons baking powder
- ¼ teaspoon Himalayan salt
- 1 ½ teaspoon cinnamon
- ¼ cup organic heavy cream
- 1 tsp. pumpkin pie spice
- ½ teaspoon maple extract (optional)
- 5 drops of liquid sweetener (optional)
- ¼ teaspoon ground cloves (optional)
- Additional brown sugar substitute and cinnamon for topping (optional)
1. Pre-heat your oven to 350°F (176°C). Line a 12 cup muffin tray with muffin cases.
2. Blend the butter and cream cheese with a hand beater until they are creamy then add the brown sugar substitute and mix well.
3. Add in the eggs, one egg at a time. Beat well after every addition. Add the pumpkin puree, blend well, and set aside.
4. In another bowl, combine all dry ingredients including the coconut flour, baking powder, oat fiber, salt and pumpkin spice. Add ground cloves if using.
5. Combine the wet and dry ingredients and mix well. Add the remaining ingredients and mix. Taste for sweetness and add liquid sweetener if it’s not sweet enough.
6. Spoon the mixture into the 12 muffin cases filling them just over 3/4 full.
7. If desired, sprinkle the low carb pumpkin muffins with the brown sugar substitute and cinnamon.
7. Bake in the pre-heated oven for 20 – 24 min.
8. Remove from heat and leave to cool for at least 30 minutes. Then serve and enjoy! Store in the fridge.
Check out Kristie’s video demo of how to make these delicious low carb pumpkin muffins.