Keto Pumpkin Cream Cheese Muffins

Ingredients

  • 1/2 cup butter (softened)
  • 2/3 cup Swerve brown sugar
  • 4 eggs
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • Pinch of ground cloves
  • 1/2 tsp salt
  • 8 oz. cream cheese (softened)
  • 2 Tbsp Swerve icing sugar

*Note – If you like more spice, increase cinnamon, ground ginger, nutmeg, and cloves to taste.

Directions

Preheat oven to 180˚C (350˚F) and line muffin tin with 12 muffin cups.

  1. In a large mixing bowl, cream butter and Swerve brown sugar.
  2. Add eggs and mix well.
  3. Add pumpkin puree and vanilla.  Mix well.
  4. In a separate bowl, sift almond flour, coconut flour, baking powder and spices.
  5. Add sifted, dry ingredients to wet ingredients.  Mix well.
  6. Scoop batter into muffin tin.
  7. In a small bowl, whip softened cream cheese and Swerve icing sugar until smooth. *Note – microwave for 20 seconds if needed to soften.
  8. Add 1 tablespoon of cream cheese mixture on top of each muffin.
  9. Use the tip of a knife to swirl the cream cheese with the batter.
  10. Bake for 20-25 minutes.

Serve with a dollop of whipped cream.

Recipe & photos created by Laurie Nybo – @lazyketophotography

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Number of Servings: 12