Keto Pumpkin Cream Cheese Muffins

INGREDIENTS

1/2 cup butter softened 2/3 cup Lakanto Monkfruit Sweetener 4 eggs large 3/4 cup pumpkin puree unsweetened 1 tsp pumpkin pie extract vanilla is fine 1 1/2 cup almond flour 1/2 cup coconut flour 4 tsp baking powder 2 tsp pumpkin spice 1/2 tsp salt 8 oz cream cheese softened 1 tbsp Lakanto Monkfruit Sweetener 1 tbsp sour cream

STEP 1

Preheat the oven to 350°F and line a dozen muffin cups with paper muffin liners.

STEP 2

In a large mixing bowl, cream the butter and sweetener together until fully mixed together.

STEP 3

Sift in the almond flour, coconut flour, baking powder, pumpkin spice and salt and stir to combine. Divide the batter into the paper muffin cups. Set aside for a minute while you prepare the cheesecake filling

STEP 4

For the pumpkin swirl - In a small mixing bowl, stir together the cream cheese, sour cream and 1 tbsp of sweetener.

STEP 5

Add a generous spoonful of sweetened soft cream cheese mixture to each muffin top. Using the tip of a butter knife or a toothpick to swirl the pumpkin batter with the cream cheese together. Be creative and give it a swirl.

STEP 6

Bake for 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Check out a few of our other low carb muffins!