Fall is one of my favorite times of the year and not to mention all of the yummy fall flavors. The one thing many of you may not know is that I have been Keto for over 2 years. The one thing that is hard about this season when I go to fall bonfires is finding a dessert of snack that is Keto friendly. This year I said I would not miss all of my favorite fall flavors. I started to search Pinterest for Keto friendly fall desserts and snack and I have tried so many now. I will be completely honest some are amazing and some were not my favorite. I am going to be sharing through the whole month of September a few of my favor fall Keto recipes.
My first Fall Keto recipe is Maple Pumpkin Cream Cheese Muffins and trust me friends, they are so yummy!
INGREDIENTS
- 2 tablespoon canned pumpkin
- 1 cup blanched almond flour
- 2 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoon coconut flour
- 1/4 cup granulated sweetener
- 2 large eggs
- 4 tablespoon unsalted butter
- 1/2 teaspoon liquid vanilla stevia
Maple cream cheese mixture
- 1/8-1/4 teaspoon liquid vanilla stevia
- 2 ounces cream cheese
- 1 teaspoon sour cream
- 1 tablespoon sugar free maple syrup
- 2 teaspoon heavy cream
INSTRUCTIONS
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Preheat the oven to 325-330ºF
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Mix almond flour, coconut flour, sweetener, pumpkin spice, baking powder and salt together for your dry ingredients
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For your wet ingredients the melted butter, eggs, canned pumpkin and liquid vanilla stevia. Mix those together.
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Combine dry and wet, make maple cream cheese instructions below.
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Take 1/2 TB of the pumpkin muffin batter and line the bottoms of your muffins liners ( you can also use no liners and just grease the muffin pan). Then take 1 tsp of your cream cheese and place on the top of the muffin batter. Next, on top of that add 1 TB of pumpkin muffin batter then 1/2-1 tsp of cream cheese batter on top of that. Then using a toothpick give the top portion a swirl.
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If you notice you are alternating the two creating layers. Place in preheated oven for 25-30 minutes checking at the 20 minute mark. Muffins should have risen and toothpick should come out clean.
Maple cream cheese batter
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Soften room temperature cream cheese with a mixer
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add in sour cream then cream the two together
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add in sugar-free maple syrup, liquid vanilla stevia and heavy cream
This one right here gave me the instant feeling of fall when I bit into the muffin. I hope that you enjoy this as much as I did. P.S. nobody even knew that they were Keto. Thank you for stopping by the blog today and hope you come back during fall to see more yummy recipes, XOXO
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