Monday, August 7, 2017

Pumpkin cheese muffin low carb

Pumpkin cream cheese MUFFINS:



1/2 cup softened butter

1/4 c erythitol

15 oz can pure pumpkin (do NOT get pumpkin pie filling)

6 eggs

1 cup almond flour

1/2 T vanilla extract

1/2 t cinnamon
1/4 tsp ginger
1/2 t nutmeg

1/2 t pumpkin pie spice

CREAM CHEESE FILLING:

2 oz softened cream cheese

1/8 cup sour cream

4 tbl  of erythritol

Preheat oven to 350 degrees F.

For the muffins: Combine butter, sweetener and vanilla. Add eggs one at a time. Beat in pumpkin, coconut flour and spices. Line or grease muffin tins and fill each one equally.

For the filling: Combine 3 ingredients and mix well. Add a dollop to each muffin and swirl it in with a toothpick.

Bake for about 25 minutes or until set.

These are not like traditional muffins, but they are super moist and flavorful! If you are familiar cooking with coconut flour then you will be familiar with the texture of these muffins. They are a delicious treat!

Nutritional info for each muffin  Calories 168, Fat 15, Net Carbs 3, Sugar 1, Protein 5

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