Keto Chocolate Chip Pumpkin Muffins

"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

Almond Flour

KEY Ingredient

– 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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Instructions

1. Preheat oven to 350 degrees and line muffin tin with liners

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2. In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, xanthan gum, salt and pumpkin spice.

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3. Add melted butter and pumpkin puree and continue mixing.

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4. In a small bowl, mix together eggs, almond milk, heavy whipping cream, vanilla and stevia.

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5. Add egg mixture to almond flour mixture.

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6. Finally, add chocolate chips and continue mixing.

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7. Fill muffin liners about 3/4 of the way full.

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8. Bake for 30 minutes or until they pass the toothpick test

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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