Ingredients:
– 1 cup almond flour
– 1/4 cup coconut flour
– 1/4 cup erythritol or preferred keto-friendly sweetener
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 4 tablespoons unsalted butter, melted
– 3 large eggs
– 1 teaspoon vanilla extract
– Optional: chopped pecans or walnuts for topping
Instructions:
1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, erythritol (or preferred sweetener), baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the pumpkin puree, melted butter, eggs, and vanilla extract. Whisk until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Spoon the batter into the prepared mini muffin tin, filling each cavity about 2/3 full. If desired, sprinkle some chopped pecans or walnuts on top of each muffin.
6. Bake in the preheated oven for about 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
These keto mini pumpkin spice muffins are a delicious low-carb treat that you can enjoy as a snack or for breakfast. Enjoy!
