Keto Pumpkin Cheesecake Muffins
Nutritional Info
- Servings Per Recipe: 22
- 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
View full nutritional breakdown of Keto Pumpkin Cheesecake Muffins calories by ingredient
Introduction
Around 3 NC per muffin, these pumpkin cheesecake muffins make an excellent breakfast or dessert. Around 3 NC per muffin, these pumpkin cheesecake muffins make an excellent breakfast or dessert.Number of Servings: 22
Ingredients
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Batter Ingredients
2 cups almond flour
1/4 cup of coconut flour
1 ½ tablespoons baking powder
3 tablespoons ground cinnamon
1 teaspoon of pumpkin spice
1 teaspoon of ground ginger
1/4 teaspoon salt
1 cup (2 sticks) butter softened
1 3/4 cup sugar substitute
3 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
Cheesecake filling Ingredients
6 oz. cream cheese
1 egg yolk
3 Tbsp. sugar substitute
1 tsp. vanilla
Streusel Topping Ingredients
1/2 cup of almond flour
1/4 cup of coconut flour
1/4 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 thinly
1/2 teaspoons of ground cinnamon
1/2 teaspoon of pumpkin spice
pinch of sea salt
Tips
Feel free to use whichever sugar substitutes and nuts fit your preferences.
Directions
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.