- 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