Keto Pumpkin Chocolate Chip Muffins Recipe
Soft, fluffy, and bursting with warm pumpkin spice and rich chocolate flavors, these Keto Pumpkin Chocolate Chip Muffins are the perfect low-carb treat for fall or any time of year. They’re naturally sweetened, gluten-free, and packed with wholesome ingredients, making them a delightful snack or dessert for anyone on a keto diet.
Equipment
- Mixing Bowls
- Whisk and spatula
- Muffin Tin
- Measuring cups and spoons
- Parchment Liners
Ingredients
- Almond Flour (2 cups)
- Pumpkin Puree (1 cup)
- Keto Sweetener (1/2 cup)
- Eggs (3 large)
- Butter, melted (1/4 cup)
- Vanilla Extract (1 tsp)
- Baking Powder (1 1/2 tsp)
- Pumpkin Pie Spice (1 tsp)
- Keto Chocolate Chips (1/2 cup)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners or grease it lightly.
- In a large bowl, whisk together the almond flour, baking powder, sweetener, and pumpkin pie spice.
- In another bowl, beat the eggs, then mix in the pumpkin puree, melted butter, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients, stirring until well combined. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.