Keto Cream Cheese Muffins with Pecans
Equipment
Ingredients
Muffins
- 2 cups almond flour
- 3/4 cup low carb brown sweetener
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup heavy whipping cream
- 4 eggs
Pecan Streusel
- 1/2 cup low carb brown sweetener
- 1/3 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 4 tablespoons crushed pecans
- 3 tablespoons cold butter
Cream Cheese Frosting
- 4 ounces of cream cheese
- 1/2 cup low carb powdered sweetener
- 5 tablespoons of heavy cream
- 1 teaspoon of vanilla extract
- 2 tablespoons of unsweetened almond milk
Instructions
Muffins
- Preheat oven to 325 degrees F and spray a 12 cup muffin tin with nonstick spray.
- In a medium bowl, add all muffin ingredients and mix well. Make sure it is well combined.
- Add batter to prepared muffin tins, filling about 3/4 of the way up.
Pecan Streusel
- In a medium bowl, combine all ingredients for the streusel. Using a fork, combine well. Use the forks to help break the butter apart.
- Add streusel to muffins tins, filling all the way to the top.
- Bake for 20 minutes and let cool before frosting.
Frosting
- In a small bowl, add cream cheese and sweetener and beat with a hand mixer until well combined.
- Add in the heavy cream and vanilla and continue beating.
- It will be thick and so you will now want to slowly add in the almond milk to get it to a drizzle consistency you want. Feel free to add more or less as needed.
Nutrition
Serving: 1Calories: 302kcalCarbohydrates: 8gProtein: 9gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 16gCholesterol: 97mgSodium: 294mgFiber: 4gSugar: 1g
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