Keto Pumpkin Muffins Recipe

Keto Pumpkin Muffins Recipe

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

1. Preheat oven to 400°F (200°C, or gas mark 6)
2. Spray a 12-cup muffin tin with nonstick cooking spray, or if you prefer, line it with paper muffin cups
3. In a mixing bowl, combine the almond meal and the next 7 ingredients (through nutmeg)
4. Stir them together to evenly distribute ingredients
5. In a separate bowl, combine the canned pumpkin, egg, melted butter, orange extract, and low-carb milk and whisk together
6. Make sure your oven is up to temperature before you take the next step!
7. Pour the wet ingredients into the dry ingredients and with a few swift strokes, combine them
8. Stir just enough to make sure there are no big pockets of dry stuff; a few lumps are fine
9. Quickly stir in the pecans and spoon the batter into a prepared muffin tin
10. Bake for 20 minutes; remove the muffins from the pan to a wire rack to cool

Makes 12 muffins

1. Each with 9 g protein; 3 g carbohydrate; 6 g usable carbs

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