I get bored of food pretty easily. Although you can eat lots of good stuff living a keto lifestyle, I find myself eating the same things over and over. Eggs, bacon, chicken, salad, cheese. Things I know are keto and are “safe.” I get in a rut and that is when I get tired of following a “lifestyle” or “diet.” I tell myself, I’ll have just a little something, and next thing I know the entire box of cereal is gone or I’m surrounded by 15 of my son’s fruit snack wrappers! I can’t be the only one with so little willpower!
During this bout with keto, I have tried to combat this with obsessively baking. I have literally pinned hundreds of keto recipes and my kitchen is constantly filled with the aftermath of failed attempts. Occasionally, I find a winner, hence the reason for this post. Ta da!
These muffins are moist and full of pumpkin goodness, perfect anytime but especially in the fall, when I first made them. I will fully admit that I have made them a few times since. Many Keto friendly recipes are dry, but not these babies! They are pretty dense, so if you are looking for a light and fluffy treat, these are not it. But they are extremely tasty and filling! With about 3 net carbs. Find my inspiration here.
I like to get all the ingredients on the counter to make sure I make the biggest mess possible. I melt the butter and and coconut oil together. I am an avid Aldi shopper and they carry Kerrygold which is a grass-fed butter and is supposed to be better for you, I guess. I also get my coconut oil from there. Once they are melted, combine all the ingredients for the muffins in large bowl. For the sweetener, I like to use Swerve, because I like how it tastes in baked goods, but there other ones out there. I mix ground ginger, cloves and nutmeg together to make my own pumpkin pie spice because a tiny jar of it already mixed is like $5! No, thanks! But if you want it already mixed, here you go!
In a separate bowl, combine the the ingredients for the filling. Fill the muffin tin with the muffin mix and then put a dollop of the cream cheese filling on top. Using a toothpick, swirl the filling into the mix. The hubster likes to have the filling really mixed in to the muffin mix, to have the cream taste throughout. But you can also just mix it a little on the top. Whatever floats your boat!
Pop it in the oven and prepare to enjoy a muffin that is out of this world! (Well, for a Keto muffin. Since a non-Keto muffin is probably way better.)
Keto Friendly Pumpkin Cream Cheese Muffins
Ingredients
Muffins:
- ½ cup melted coconut oil
- 2 T butter I use Kerrygold, softened
- 5 eggs
- 1 ¼ cup Swerve confectioners or sweetener of choice
- 1 cup pumpkin
- 1 ½ tsp vanilla
- 1 T pumpkin pie spice ground ginger, nutmeg, cloves
- 3/4 cup coconut flour
- Pinch of salt
- 1 ½ tsp baking powder
Filling:
- 3 oz cream cheese softened
- 1 T heavy whipping cream
- 1 ½ T Swerve confectioners or sweetener of choice
- ½ tsp vanilla
Instructions
- Preheat the oven to 350 degrees and grease a muffin tin or use baking liners.
- Melt the coconut oil and the butter together in a microwave safe container.
- In a medium bowl, mix eggs, Swerve, pumpkin, vanilla, and pumpkin pie spice until combined.
- Mix in the coconut oil and butter.
- Add the coconut flour, salt, and baking powder to the bowl and stir until combined.
- In another bowl, mix all the filling ingredients.
- Fill the muffin tins with batter.
- Spoon about a teaspoon of the filling on top of the batter. Swirl the filling into the batter with a toothpick.
- Bake for 18-20 minutes or until a toothpick comes out cleanly.
K
