Keto Pumpkin Cheesecake  Muffins

BY MYKETOPLATE.COM

FACTS

Ingredients

NET CARBS

7g

11

INGREDIENTS

For the muffins batter – 5 eggs – 2 cups almond flour – 2 tbsp coconut flour – ¾ cup pumpkin puree – 2-3 tsp pumpkin pie spice – 3 tbsp heavy whipping cream – 3/4 cup sweetener – 4 tbsp butter  – 1 tsp vanilla extract – 1 1/2 tsp baking powder For the cheesecake filling – 4 oz cream cheese  – 1 large egg – 1/4 cup sweetener – 2 tbsp almond flour – 1 tsp vanilla extract

Add the eggs, melted butter, and sweetener to a mixing bowl and mix until fluffy.

STEP 1

Now you can add the rest of the ingredients over the egg mixture.

STEP 2

Mix until well combined; once the batter is ready, set aside.

STEP 3

Make the cream cheese filling. Add all the cream cheese ingredients to a mixing bowl and stir until smooth and lump-free.

STEP 4

 Scoop or a spoon to fill halfway muffin cups with pumpkin batter. Add one tbsp of the cream cheese mixture and cover with a tbsp of muffin batter.

STEP 5

Bake the muffins in the preheated muffins for 20 minutes.

STEP 6

ENJOY!!

I'm so excited you are here. I’m the girl behind MyKetoPlate. I am a proud keto blogger beginner, sharing my favorite keto recipes. Here you can find only easy, healthy, low carb recipes 

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