TRY THESE TWO HOLIDAY INSPIRED KETO MUFFINS!
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You asked for it so I delivered two holiday inspired keto muffins for you to enjoy this season. Keto Pecan Pie Muffins, which have a gooey pecan pie center, and a Starbuck's keto copycat to the famous pumpkin muffin with cream cheese filling.
These muffins make a great on-the-go breakfast or snack to enjoy with coffee. Or you can serve them at your next holiday brunch!
GET THE FULL RECIPE ⬇️⬇️
✅ Keto Starbucks Pumpkin Muffins: [ Ссылка ]
✅ Keto Pecan Pie Muffins: [ Ссылка ]
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00:00 Intro
00:56 Drink Iconic Sponsor
02:04 Keto Starbucks Pumpkin Muffins
06:01 Keto Pecan Pie Muffins
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KETO STARBUCKS PUMPKIN MUFFINS
1/2 cup unsalted butter
1 1/2 cups almond flour
1/2 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon turmeric
1/4 teaspoon nutmeg
1 1/2 cups pumpkin puree
3eggs
1/4 cup sugar free brown sugar
1/2 cup sugar free maple syrup
CREAM CHEESE FILLING:
8 oz cream cheese, softened
1/2 cup heavy cream
1/4 cup sugar free sweetener
2 teaspoon vanilla
1/4 cup coconut flour
1️⃣ Preheat the oven to 325 degrees. Add muffin liners to a 12 muffin muffin pan.
2️⃣ 02:14 - Add butter in a small saucepan and heat over medium heat. Swirling occasionally, cook the butter until melted and starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.
3️⃣ 02:47 - Whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, turmeric and nutmeg in a medium bowl. Set aside.
4️⃣ 03:15 - In a separate bowl, add eggs, pumpkin puree, sugar free brown sweetener and sugar free maple syrup. Beat with an electric mixer until smooth.
5️⃣ 03:53 - To the wet ingredients, slowly mix in the dry ingredients and the browned butter. Mix until combined.
6️⃣ 04:17 - Evenly add keto pumpkin muffin batter to the muffin liners. Fill close to the top as keto muffins don't rise very much.
7️⃣ 04:31 - To a small bowl, add softened cream cheese, heavy cream, sugar free sweetener, vanilla and coconut flour. Mix with an electric mixer until smooth and creamy. Add to a piping bag and ziploc bag with a large piping hole.
8️⃣ 04:57 - Pipe about 2 tablespoons of cream cheese filling into the center of the muffin batter. Basically fill until the filling reaches the top of each muffin batter in the liner.
9️⃣ 05:11 - Bake at 325 degrees for 45 minutes or until they start to brown on top. Remove from the oven and let cool.
MACROS (per muffin)
Calories: 333 Fat: 28g Total Carbs: 19g Net Carbs: 6g Protein: 7g
PECAN PIE MUFFINS
1 cup sugar free brown sugar
1/2 cup almond flour
1 tablespoons coconut flour
2 cups chopped pecans
1/2 teaspoon salt
2/3 cup unsalted butter, softened
2 eggs
1️⃣ Preheat oven to 350 degrees and line muffin pan with muffin liners. Spray each liner with cooking spray to prevent sticking.
2️⃣ 06:10 - Add sugar free brown sugar, almond flour, coconut flour, chopped pecans and salt to a large bowl. Whisk until evenly combined.
3️⃣ 06:33 - Add softened butter and eggs. Mix with an electric mixer until combined.
4️⃣ 06:48 - Fill each liner with pecan pie batter until it reaches the top. Top with a whole pecan if desired.
5️⃣ 07:10 - Bake in a 350 degree oven for 12 minutes. Remove from oven and let sit before handling. When the pecan pie muffins are warm, they are gooey and delicious but can be crumbly. The longer you let them sit, the firmer they become.
MACROS (per muffin)
Calories: 270 Fat: 28g Total Carbs: 4g Net Carbs: 1g Protein: 4g
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Music is from Epidemic Sound
#ketomuffins #ketothanksgiving #thanksgivingrecipes #ketorecipes
