Keto Chocolate Chip Pumpkin Muffins
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"I’m not sure there are 2 things that go better together than chocolate chips and pumpkin. If you don’t believe me, just test out these Keto Chocolate Chip Pumpkin Muffins!"
~ TRINA KRUG
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Almond Flour
KEY
Ingredient
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– almond flour – coconut flour – erythritol – baking powder – xanthan gum – Pink Himalayan sea salt – pumpkin pie spice – eggs, beaten – butter, melted – pumpkin puree – unsweetened almond milk – heavy whipping cream – vanilla extract – liquid stevia – Lily’s dark chocolate chips
IngredientS
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MEASUREMENTS!
Instructions
1.
Preheat oven to 350 degrees and line muffin tin with liners
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Instructions
2.
In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, xanthan gum, salt and pumpkin spice.
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Instructions
3.
Add melted butter and pumpkin puree and continue mixing.
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Instructions
4.
In a small bowl, mix together eggs, almond milk, heavy whipping cream, vanilla and stevia.
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Instructions
5.
Add egg mixture to almond flour mixture.
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Instructions
6.
Finally, add chocolate chips and continue mixing.
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Instructions
7.
Fill muffin liners about 3/4 of the way full.
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Instructions
8.
Bake for 30 minutes or until they pass the toothpick test
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Visit Trina Krug for more Notes and Tips for making the BEST
Keto Chocolate Chip Pumpkin Muffins
!
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Enjoy!
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