Keto Pumpkin Chocolate Chip Muffins
You will love these soft and moist Keto Pumpkin Chocolate Chip Muffins. Spiced to perfection, they make the perfect fall treat.
Equipment
- silicone muffin pan or muffin cups with liner
Ingredients
- ½ cup pumpkin puree
- 3 eggs
- ⅓ cup Greek yogurt full-fat
- 3 tbsp butter melted
- ½ tsp vanilla extract
- ⅓ cup Swerve brown sugar substitute
- ¼ cup granular erythritol
- 2 cups almond flour blanched
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp allspice
- ⅛ tsp ground cloves
- 2 tsp baking powder
- dash salt
- ½ cup sugar-free chocolate chips
Topping
- ¼ cup sugar-free chocolate chips
Instructions
- Preheat oven to 350 °F and line 12 muffins cups with silicone liners or parchment liners (or use silicone muffin pan).
- In a medium bowl, whisk together pumpkin puree, eggs, yogurt, melted butter, vanilla extract, Swerve brown, and erythritol. Set aside.
- In a different medium bowl, whisk together all the remaining ingredients, except chocolate chips.
- Add dry ingredients to the wet ingredients and stir well. Add ½ cup of chocolate chips and combine.
- Spoon muffin batter into the prepared muffin cups. Sprinkle each muffin with remaining ¼ cups of chocolate chips. Bake for 30 minutes.
- Remove and let cool completely. Enjoy!
Notes
Keep leftovers in an airtight container in the fridge for 5 days. The muffins also work great for freezing!