16 Low Carb Pumpkin Recipes
Ingredients:
- 1 can 15 oz pumpkin puree
- 2 large eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- Optional toppings: whipped cream, chopped nuts, cinnamon
Instructions:
Preheat the oven to 350F 175C
Grease a muffin tin or line it with cupcake liners
In a large mixing bowl, combine the pumpkin puree, eggs, almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and salt
Mix well
Add the almond milk, vanilla extract, and melted coconut oil to the pumpkin mixture
Stir until everything is well combined and forms a smooth batter
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full
Bake in the preheated oven for 20-25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely
Once cooled, top the muffins with whipped cream, chopped nuts, and a sprinkle of cinnamon, if desired
Serve and enjoy!
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