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Keto Pumpkin Muffins
Ingredients
- 50 g almond meal
- 1/4 cup (25 g) gluten
- 1/4 cup (30 g) vanilla whey protein powder
- 1/4 teaspoon salt
- 1/4 cup (6 g) Splenda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (120 g) canned pumpkin
- 1 egg
- 2 tablespoons (28 g) butter, melted
- 1/4 teaspoon orange extract
- 80 ml low-carb milk
- 1/2 cup (60 g) chopped pecans
Method
- Preheat oven to 400°F (200°C, or gas mark 6)
- Spray a 12-cup muffin tin with nonstick cooking spray, or if you prefer, line it with paper muffin cups
- In a mixing bowl, combine the almond meal and the next 7 ingredients (through nutmeg)
- Stir them together to evenly distribute ingredients
- In a separate bowl, combine the canned pumpkin, egg, melted butter, orange extract, and low-carb milk and whisk together
- Make sure your oven is up to temperature before you take the next step!
- Pour the wet ingredients into the dry ingredients and with a few swift strokes, combine them
- Stir just enough to make sure there are no big pockets of dry stuff; a few lumps are fine
- Quickly stir in the pecans and spoon the batter into a prepared muffin tin
- Bake for 20 minutes; remove the muffins from the pan to a wire rack to cool
Makes 12 muffins
- Each with 9 g protein; 3 g carbohydrate; 6 g usable carbs
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