Low Carb Pumpkin Chocolate Chip Muffins

I’m on day 11 of being pretty strict Keto. I say pretty strict because it’s so confusing at first. I’m also pre shark week. Not a good combo. Every time I cave in and carb out, it’s during this cursed period of monthly biological BS.

Not this time. I’m getting myself prepared.

I am not adept at Keto baking. I promise. I will accredit the success of this recipe to beginners luck and be eternally grateful because I just needed a muffin today!!

I wasn’t sure about them at first. They were kind of custard like when hot, and I definitely went after one the second they were out of that oven. They cooled perfectly fluffy and they kept me from driving to the nearest store for a 3 pack of Raspberry Coconut Zingers®️ or Hostess Ho Hos®️. They aren’t super sweet due to the sugar free chips I used. It was fine because I’m finding sweets kind of yucky now. My BFF was around for this trial and suggested more cinnamon. I went for it and increased the amount of spice by double after sprinkling some extra on the ones here.

I kind of freaked when I saw the carbs, but you have to remember net Carbs is what is important. These are full of good dietary fiber so you can enjoy them without the feeling the guilt of “cheating”. I’m not quite sure they meet the “Keto” standard, but I’ll take my chances this week.

Look at the texture!! Remember you need to let these cool and dry out a little. They’re a little steamy and eggy if you don’t wait. Like bread pudding. It’s ok but don’t judge the recipe by that fresh out the oven muffin, my dears.

If you’re going crazy for some kind of sweet tooth salvation, read on!! These will help with your transition from sugar to fat burner. Especially in times of increased desire for chocolate.

What You Need:

.75 c coconut flour

.75 c almond flour

1 tsp baking soda

1 tsp baking powder

2 tsp pumpkin spice

2 pinches sea salt

.75 c Swerve®️ sweetener, granular style

1 c pumpkin purée

6 eggs, whipped

.25 c butter

.25 c coconut oil, melted

2 tsp vanilla extract

3 Tbsp sugar free maple syrup (read labels)

2 Tbsp Lily’s sugar free dark chocolate chips

What You Do:

Preheat oven to 350.

Line muffin pan with paper liners.

Sift dry ingredients, with the exception of the Swerve®️, into a large mixer bowl.

Cream remaining ingredients in a separate bowl, but keep chocolate chips aside for now.

Add wet mix to flours and mix on low or by hand. I did it by hand so it wouldn’t over mix.

Fold in chocolate chips after all ingredients are incorporated.

Use about 2.5 Tbsp for each muffin. This made enough for heaping muffin cups and it did rise a bit in oven, surprisingly enough.

Bake on middle rack 35 min. I took these out at 33, actually, and they were right on. Same as any cake, check with a toothpick.

Servings: 12 muffins

Prep: 15 minutes

Cook: 35 minutes

Calories: 183

Fats: 15g

Protein: 5g

Carbs: 20

Net Carbs: 5

If you find value in this post; please share it.

2018©️ cHELLe ON WHEELS.

Don’t steal my recipe, please. Just change a few ingredients and make it your own, like the rest of us. Thanks!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s