Halloween is behind us and its that pumpkin spice time of year. Thought it would be appropriate for the left-over pumpkins and the up-coming holidays to do a little something pumpkin.
One of the things, I had to give up many years ago when I found out I had Celiac disease was the Starbucks® breads and muffins…this was a very painful thing for me at the time. Now, even if I could eat gluten, my low-carb lifestyle simply doesn’t have room for the approximately 61 g of net carbs in Starbucks® delicious pumpkin bread. So, of course once the thoughts of that flavor profile popped into my head, I had to find something low-carb to replace it with.
I set to work, converting. This was one of the rare occasions (or a testament to my increasing experience in converting old favorites) when things went perfect on the first try! Sorry chickens, none for you this time..lol!
Now, these are very low-carb when compared to their glutinous over-the-counter counterparts, HOWEVER, these are not the lowest carb treat you can make either. These lovelies come in at about 4.2g net carbs per muffin (you can reduce this a bit if you leave off the raw pumpkin seeds or replace with a few lower carb nuts); so plan for them. They do also have almost 20g of fat if you add the MCT powder, so they are quite filling.
I hope you enjoy them as much as we do!
On a side note of exciting news: We are almost ready to launch selling our dry bread mix and possibly also a dry chocolate cake mix (locally, we are bootstrapping this so, had to start as a cottage kitchen). We will only be selling locally and can not ship these (cottage kitchen laws) so if you find yourself in the Orlando area, contact me for a sample and if you like it, you are allowed to buy it here locally to take home with you. Again, this is a boot-strap operation, so if you know you are going to purchase a case, please contact me ahead of time, so that we make sure to have enough stock available for you to buy.
I will post the information and contact email, once I get the notice of city approval. Until then, please stay tuned…
- 2 cups almond flour
- 1/4 cup egg white protein powder
- 1 cup keto friendly sweetener
- 15 oz pureed pumpkin (about 2 cups)
- 1 scoop MCT powder (optional)
- 3 large eggs
- 1/2 cup butter melted
- 1 Tbsp pumpkin spice
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp xanthan gum
- 1 tsp real vanilla
- 1/4 cup raw pumpkin seeds (optional for the top)
Preheat oven to 325° F. Grease or add muffin papers to muffin tin.
In mixer bowl add all the wet ingredients, and beat until smooth.
Add dry ingredients to your batter.
Beat on high speed until batter is completely blended and smooth. Will be the consistency of thick cake batter.
Divide batter into muffin tin (I use an ice cream scoop for this) and sprinkle with a few raw pumpkin seeds (optional).
Bake 35-40 mins until toothpick comes out clean and top is springy.
Macros are per muffin based on making 12 muffins.
total fat 19.6 g
net carbs 4.2 g
protein 7.1 g
sugar alcohol 0 g