Keto Pumpkin Cheesecake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
Batter Ingredients2 cups almond flour1/4 cup of coconut flour1 ½ tablespoons baking powder3 tablespoons ground cinnamon1 teaspoon of pumpkin spice1 teaspoon of ground ginger1/4 teaspoon salt1 cup (2 sticks) butter softened1 3/4 cup sugar substitute3 large eggs1 cup pumpkin puree1 teaspoon vanilla extractCheesecake filling Ingredients6 oz. cream cheese1 egg yolk3 Tbsp. sugar substitute1 tsp. vanilla Streusel Topping Ingredients1/2 cup of almond flour1/4 cup of coconut flour1/4 cup of sugar substitute 1/2 cup of your favorite low carb nuts (I used pecans)1/4 cup (1/2 stick) cold butter sliced thinly1/2 teaspoons of ground cinnamon1/2 teaspoon of pumpkin spicepinch of sea salt
Pre-heat oven to 425 degrees.
Line your muffin pans with 22 cupcake liners.
Streusel Topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt, cinnamon, and pumpkin spice. You will add a tablespoon of streusel to each cupcake before baking.
To the dry ingredients add the thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
Cupcake Batter: In a large mixing bowl, softened butter, sugar substitute until light and fluffy.
To this add the eggs.
Next, add the pumpkin puree. Mix until fully incorporated.
Then add the almond flour, coconut flour, baking powder, salt, and spices.
Cheesecake filling
Beat the cream cheese until smooth and creamy. Add egg yolk, vanilla, and sugar substitute and mix to combine.
Muffin preparation
Add about half the batter in spoonfuls to the cupcake lined muffin pans, then place small dollops of cream cheese filling, more batter, and top with streusel topping.
Bake cupcakes for 5 minutes, lower oven temperature to 350 degrees and bake for another 13-15 minutes or until the crumbs are lightly browned and an inserted toothpick comes out clean.
Serving Size: Makes 22 muffins
Number of Servings: 22
Recipe submitted by SparkPeople user KYLAEHRISMAN.
Line your muffin pans with 22 cupcake liners.
Streusel Topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt, cinnamon, and pumpkin spice. You will add a tablespoon of streusel to each cupcake before baking.
To the dry ingredients add the thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
Cupcake Batter: In a large mixing bowl, softened butter, sugar substitute until light and fluffy.
To this add the eggs.
Next, add the pumpkin puree. Mix until fully incorporated.
Then add the almond flour, coconut flour, baking powder, salt, and spices.
Cheesecake filling
Beat the cream cheese until smooth and creamy. Add egg yolk, vanilla, and sugar substitute and mix to combine.
Muffin preparation
Add about half the batter in spoonfuls to the cupcake lined muffin pans, then place small dollops of cream cheese filling, more batter, and top with streusel topping.
Bake cupcakes for 5 minutes, lower oven temperature to 350 degrees and bake for another 13-15 minutes or until the crumbs are lightly browned and an inserted toothpick comes out clean.
Serving Size: Makes 22 muffins
Number of Servings: 22
Recipe submitted by SparkPeople user KYLAEHRISMAN.
Nutritional Info Amount Per Serving
- Calories: 236.5
- Total Fat: 22.6 g
- Cholesterol: 65.5 mg
- Sodium: 36.2 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 3.2 g
- Protein: 5.0 g
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