How to make the cream cheese frosting: To make the cream cheese frosting, mix the cream cheese, powdered erythritol, cinnamon and vanilla, until smooth. I do recommend using the sugar-free maple syrup because it adds moisture and a hint of maple flavor to this recipe. Mix in the dry ingredients along with the browned butter. Made these this morning and they were a huge hit! Only 0.7g net carbs per muffin. Sincerely, Dale Severson. 3. Their line of low carb syrups are sugar-free and sugar alcohol free. Some of the links in the ketofocus.com website contain affiliate links and if you go through them to make a purchase, ketofocus.com will make a commission. Add Swerve confectioners and cinnamon on low speed, then gradually … Keto Pumpkin Spice Muffins I fell in love with our Keto Pumpkin bread recipe, so I decided to take that recipe and bake muffins and add a cream cheese frosting. Boy, do I have a treat for you today! Life during fall is GOOD, ya'll. It works well on cakes and cupcakes and also goes brilliantly well with Keto Pumpkin Muffins.It is the best way I know to give desserts a boost in look, texture, and flavor. Mix in the eggs one at a time. Using a hand mixer, beat the softened cream cheese in a medium-sized bowl until smooth. Light and full of flavor, these low carb muffins deliver the best flavors of fall. In this recipe, I used a keto approved maple pecan syrup by ChocZero. Pumpkin cake with cream cheese frosting is keto, low carb, gluten-free and sugar-free. Be sure to use a kitchen timer to avoid overcooking or undercooking your muffins. For the Cream Cheese Icing: Cream cheese, butter– This forms the base of your frosting and makes your frosting smooth and creamy. Grease a muffin tin with coconut oil spray. You can spoon mixture into a piping bag or you can simply spread each muffin with frosting using a knife. This recipe is for all of my pumpkin lovers – and just in time for Fall! Or you can poke a hole in the center of the muffin and pipe in the keto cream cheese frosting into the center of the muffin. Add the pumpkin puree and vanilla, and mix well to combine. Pour into a muffin pan lined with muffin liners. Muffin Ingredients: 1 c. All-purpose Flour. So you can come back and make this tasty keto pumpkin cream cheese muffins recipe! Transfer the frosting to a Ziploc bag and cut the corner off to create a piping bag. It is so fluffy, moist and amazingly delicious. This step is crucial to fluffy muffins. Frosting Ingredients: Cream Cheese – Softened cream cheese is a must. Line an 8×8 inch baking pan with parchment paper and set aside. Each one is stuffed with cream cheese frosting. Hey! 'The most authentic keto cinnamon roll you will ever have. One recipe I've had on my mind has been a delicious pumpkin cream cheese muffin. ; In a large bowl, add butter, canola oil and Swerve granular and beat until the Swerve is fully incorporated. Add the maple extract and mix to combine. Light and full of flavor, these low carb muffins deliver the best flavors of fall. Net Carbs/Serving + Keto-friendly Alternatives, Cheesy Keto Chicken Fritters with Creamy Lemon Dill Sauce, Bacon-Wrapped Salmon Bites with Creamy Honey Mustard Dipping Sauce, Garlic Cilantro Butter Steak with Bacon-Wrapped Asparagus, OMG-worthy Philly Cheesesteak Stuffed Bell Peppers (Keto-friendly), Zucchini Sliders (Easy Low Carb Burger Recipe), Fat Bomb Keto Breakfast Muffins (Energy on the Go), Sausage and Cheese Keto Egg Muffins (These Reheat Really Well), Moist Cream Cheese Keto Blueberry Muffins (Mom Recipe Favorite), View All the 5-Ingredient Keto Cookbook Recipes. Gluten Free & Keto Pumpkin Cupcakes Anyone else craving pumpkin everything this week? Optional Cream Cheese Frosting Ingredients: 2 tbs cream cheese, softened and room temperature; 2 tbs monkfruit confectioners blend (or any of your favorite keto-friendly sweetener) 1/2 tsp clear vanilla extract . Baking Powder. Pre-heat oven to 365 degrees. Blame it on the plunging temperatures, but we’ve already been overindulging in pumpkin spice lattes (gf, keto, paleo & vegan!). Home / Keto Recipes / Breakfast / Keto Pumpkin Cream Cheese Muffins. Spongy keto pumpkin muffins are topped with a sweet and tangy cream cheese frosting. While muffins cool, mix cream cheese, heavy whipping cream, monk fruit, and almond extract in a bowl. These pumpkin muffins are yummy, and can be eaten plain for breakfast or iced with fattening, gloopy cream cheese frosting for dessert. Based on a full frosting recipe making 16 servings, each serving is about 24 calories, 1.1g net carbs, 0.8g fat, and 2.4g protein. Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Instructions Keto Pumpkin Cream Cheese Cupcakes. This keto muffin is a perfect year round breakfast treat, but it has pumpkin in it which makes it jump to the top of the list of fall foods! For special fall occasions like Halloween and Thanksgiving, we want to share this amazing recipe that we guarantee you’re going to love. Place 18 paper or silicone baking cups into muffin pans and set aside. The Nut Butter from Perfect Keto is made from Macadamias, Cashews, and Coconuts. Let it sit on the counter for at least 30 minutes before using. These add moisture, healthy fats and some fiber to your muffins. Much of the sweetener in the keto pumpkin muffin comes from the sugar-free maple syrup. The colors, the holidays, and of course, the food. 6.) Click here to buy it and use my code TKG15 to get 15% off at check out!!!. Meanwhile, make the frosting. There is no need to lay down layers of sliced zucchini or shredded cabbage, this lasagna recipe uses sliced deli chicken meat for the “noodle” part. 2 tsp. Keto Pumpkin Cream Cheese Muffins are a delicious fall breakfast or afternoon stack – great with a cup of pumpkin cream cold brew! I don’t have almond butter on hand. Grease a 9×9 inch square baking pan and set aside. Line two 12 capacity muffin tin pan with cupcake liners. Baking pumpkin recipes is a must for me during the Autumn months. This is not only a perfect keto breakfast, but it also doubles and triples as a keto dessert and keto snack! Mix all until smooth. Pipe the frosting over the cupcakes and serve or refrigerate until ready to serve. The combination of flavors from the keto pumpkin muffin and cream cheese remind me of the classic pumpkin roll – except these are way easier to make and portable, so you can take one of these delicious muffins with you on the go for a quick breakfast or pack in your kids’ lunch box for a quick and healthy snack. Line a 12-cup muffin pan with paper cups. Yields 12 servings of Keto Pumpkin Muffins with Cream Cheese Filling. Add the eggs, melted butter and vanilla extract to the bowl and beat until blended. Top each cookie with about 1 tablespoon of the cream cheese frosting. I think it’s a little over powering but still very delicious. Bake for 18 to 22 minutes. In a separate small bowl mix together the cream cheese, sweetener, and vanilla extract. With just five ingredients, you won't believe how delicious this Keto Cream Cheese Frosting Recipe is! It’s easy to prepare and you have a couple of options when it comes to application. In keeping with the theme of “The weather went from 85 to 45 in ONE day”, I'm currently baking up a storm. Sweetener – Powdered swerve, or another brand of low carb powdered sweetener is key to getting a smooth and creamy texture.Don’t use a granulated sweetener. Enjoy them as a nutritious breakfast or snack, or top with Keto Cream Cheese Frosting and call it … Cream cheese frosting - Blend together 2 parts cream cheese and 1 part heavy cream. Waiting until the weather cooled off, waiting until we got into the swing of homeschooling, and waiting until after I got The Keto Holiday Cookbook finished and in your hands. These multi-layered keto muffins have it all. Once your muffins are done, take them out of the oven and set them aside to cool down completely. Now that the muffins are finished, it’s time to make the rich cream cheese frosting. Take your frosting and scoop it into a piping bag. A moist pumpkin spice layer, a delicious streusel layer and finally topped with the sweetest, tastiest cream cheese layer. But trust me its worth it when my family loves them and doesn’t even realize they are healthy. The sugar-free cream cheese frosting on top of these low carb pumpkin muffins is a sweet surprise and nice compliment to the muffin. Top the cooled muffins with the frosting, and sprinkle with chopped pecans. Gluten Free, Keto & Paleo Pumpkin Cupcakes ? Bake for 18-22 minutes and allow to rest for 5 minutes before serving. Keto Pumpkin Cream Cheese Muffins Keto pumpkin cream cheese muffinsare light, fluffy and filled with your favorite flavors of fall! Mix with a hand held mixer until light and fluffy. Line two 12 capacity muffin tin pan with cupcake liners. These amazing Keto Pumpkin Cinnamon Rolls are bursting with flavor and contain about 2 net carbs each! Combine cream cheese and pumpkin syrup in a bowl and mix vigorously with a fork, or use an immersion blender until you have a smooth frosting. This recipe contains 1 1/2 cups of pumpkin puree, so that amounts to 1.4 net carbs per keto pumpkin cream cheese muffin. PUMPKIN CAKE CHAFFLE INSTRUCTIONS. I'm Bree. Add in the almond flour mixture and beat until smooth. During the Fall I love recipes with pumpkin spice, but I need the recipes to be keto and low carb, so I decided to create a muffin recipe with a cream cheese frosting. While the pumpkin bars are cooking, make the cream cheese frosting: Chop butter into chunks. Anything is possible with a little creativity and small tweaks to the traditional muffin recipe. Whip until fluffy and smooth. You might be wondering how all this is possible? Keto Cream Cheese Frosting: Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes. Yes, it’s a squash and contains higher carbs compared to other keto approved vegetables. Keto Pumpkin Cream Cheese Muffins {Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free} Cream cheese and pumpkin pie spice swirled in moist muffins and topped with cinnamon sugar streusel topping. Turn on your mixer to beat the eggs and sweetener until the consistency of it becomes fluffy. Add the almond butter and pumpkin puree and beat until well combined. Prep: Preheat oven to 375°F. Slowly add in the powdered erythritol and mix until fluffy. It’s the perfect dessert for parties, family get-togethers, or just something nice to surprise your children with. ; In a large bowl, mix together pumpkin and both sugars until smooth. Is Eggplant Keto? Add the sweetener, and vanilla and beat until well combined. Texture is very “muffin-ish” and the flavor was spot on! A good natural peanut butter should work great and not alter the nutritional values very much . Let’s get started so you can head in the kitchen to whip … There are worse things, I suppose! Spread or pipe on top of each muffin. Sprinkle with cinnamon or pumpkin pie spice One thing I do whenever I make cupcakes or muffins is use an ice cream scoop to transfer the batter to the liners. Advertisement - Continue Reading Below . Instructions. Cream Cheese Filling: 6 ounces cream cheese, softened; 3 tablespoons powdered erythritol; 1 tablespoon heavy cream; ½ teaspoon vanilla extract; Pumpkin Muffins: 2 … keto approved maple pecan syrup by ChocZero. These cream cheese keto blueberry muffins are super moist and they’re an excellent source of antioxidants, making them a delicious and nutritious way to start your day off on the right foot. To make the frosting, combine room temperature cream cheese, cream, vanilla extract, and 1/2 cup swerve confectioners sugar in a bowl. Using a hand mixer, cream together the cream cheese, butter and erythritol. Is Pumpkin Keto … Whip until fluffy and smooth. Make the Frosting: In a deep bowl, use an electric mixer to beat the cream cheese, soft butter, vanilla, and sweetener until smooth and fluffy. Yields: 12 servings Prep Time: 0 hours 20 mins Cook Time: 0 hours 25 mins Total Time: 0 hours 45 mins Ingredients. These keto bread rolls are fluffy and taste like the holiday rolls your grandma used to make! All things pumpkin, maple, pecan, and chocolate are currently on my mind, along with soups, slow cooker meals, and casseroles. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … I mean, l eat pumpkin year round because it is so healthy and nutritious, but I know there is a small group that saves it for fall! Enjoy! Keto Pumpkin Cupcakes With Cream Cheese Frosting {Paleo} Published: Oct 9, 2019 Modified: Nov 28, 2020 By: Cassidy Stauffer Word Count: 1717 words. How To Make Keto Pumpkin Cream Cheese Muffins. Step 5. It’s a secret ingredient that other keto pumpkin cream cheese muffin recipes don’t have and it really amplifies the Fall flavor! Post may contain affiliate links. Keto Pumpkin Cream Cheese Muffins. Here it is, friend – these are the irresistible, soft keto pumpkin cookies that instantly became a favorite. I strive to find meals that your whole family can enjoy (kids and relatives too) while you are on your keto quest. Fat Bomb Keto Breakfast Muffins (Energy on the Go) Sausage and Cheese Keto Egg Muffins (These Reheat Really Well) Moist Cream Cheese Keto Blueberry Muffins (Mom Recipe Favorite), 1/3 cup almond flour ½ tsp baking soda pinch of salt 1 tsp cinnamon ¼ tsp ground ginger ½ tsp ground nutmeg 2 eggs ½ cup granulated Stevia or other low carb granulated sweetener 1 cup natural almond butter ½ cup homemade or canned organic pumpkin puree 1 tsp pure vanilla extract, For the frosting: 4 oz cream cheese 4 oz butter 3 tbsp granulated Stevia or other low carb granulated sweetener, I just got done making these muffins and here’s how mine turned out. (1) Lastly, the consistency of the almond flour is identical to regular flour so you wouldn’t even be able to tell the difference. You can poke a hold in the top of the muffin to insert the cream cheese frosting into the center of the muffin. Tips: I have used a cake pan size 23 in making this recipe. You can still have your favorite foods on the keto diet, you just have to be creative with how you make them. So yes – these cookies are low carb, gluten-free, made with coconut flour and easy-as-all-get-out (why hellooo, bar cookies, you’re a lazy baker’s best friend!). Required fields are marked *. Let’s get started so you can head in the kitchen to whip up a batch. There are so many things to be excited about during the fall season. Use the tip of a knife or a toothpick to swirl the cream cheese and the pumpkin batter together. I use them often in my keto baking. Get another bowl and add softened butter and granulated sweetener. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sweetener, scraping bowl occasionally, until smooth and creamy about 3-5 minutes. Let the muffins cool under the towel, remove the towel and the muffins from the pan and serve. 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