Sugar Free Pumpkin Muffins with Almond Flour (keto and low carb)
These keto pumpkin muffins are sugar free, healthy, flavorful, and so easy to make. They can be made as mini muffins or full size muffins. They make a great breakfast on the go!
Looking for a delicious (and sugar free) pumpkin muffin recipe? Look no further than these sugar free pumpkin muffins with almond flour! These keto and low carb muffins are perfect for a quick breakfast or snack. Plus, they’re so easy to make – you’ll have them ready in no time! You will love how delicious and healthy they are!
With just a few simple ingredients, you can whip up a batch of these delicious sugar free pumpkin muffins with almond flour. They make the perfect quick and easy breakfast or snack, and are perfect for those following a keto diet. So, what are you waiting for? Give them a try today!
Why We Love These Sugar Free Pumpkin Muffins (and you will too!)
Moist and fluffy
Slightly sweet
Perfectly spiced
Super easy to make
Keto and low carb friendly
Frequently Asked Questions
Is pumpkin keto friendly?
Pumpkin is a great option for those following a keto diet. It is low in carbs and high in fiber, making it the perfect ingredient for keto-friendly recipes. Plus, pumpkin is packed with nutrients like vitamin A and potassium.
Get free meal plans, recipes, and more straight to your inbox!
Can you eat muffins on keto?
Yes, you can! These sugar free pumpkin muffins with almond flour are the perfect example of a keto-friendly muffin recipe. Made with low carb ingredients like almond flour and coconut oil, they are a great option for those following a ketogenic diet.
How do you store leftover sugar free pumpkin muffins?
Leftover muffins can be stored in an airtight container at room temperature for up to 4 days, but they will stay fresher in the fridge.
Can you freeze ketogenic pumpkin muffins?
The keto pumpkin muffins with almond flour can freeze them for up to 3 months. Simply thaw frozen muffins overnight in the fridge before enjoying.
What is the best way to reheat keto pumpkin muffins?
The best way to reheat keto pumpkin muffins is in the microwave. Simply place the desired number of muffins on a plate and reheat for 30-60 seconds, or until heated through. You can also reheat them in the oven, if desired. Simply place the muffins on a baking sheet and reheat at 350 degrees Fahrenheit for 5-10 minutes.
Do you have to refrigerate keto pumpkin muffins?
No, you don’t have to refrigerate keto pumpkin muffins. However, they will last longer if stored in the fridge. Simply place them in an airtight container and store in the fridge for up to 4 days.
Quick Recipe Overview
Why these are the best ketogenic pumpkin muffins: These ketogenic pumpkin muffins are an amazing option for breakfast or as a snack and packed with pumpkin flavor!
Number of servings: 12 muffins
How Long It Takes: About 25 minutes
Equipment You’ll Need: muffin tray, muffin liners, mixer, mixing bowl
Ingredients You’ll Need
- 3 eggs
- 1/2 cup sweetener like erythritol or granulated monk fruit
- 1/4 cup melted butter
- 1 cup pumpkin puree
- 2 1/2 cups almond flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
- 1 teaspoons pumpkin spice
How to Make Keto Pumpkin Muffins
Step 1 – The Basics
Pre-heat oven to 350 degrees and prepare a 12 muffins tray with 12 muffin liners. Set aside.
Step 2 – Mix The Ingredients
Beat the eggs in a large bowl, add pumpkin puree, vanilla extract, and melted butter; whisk to combine.
Add sweetener, baking powder, ground cinnamon, pumpkin spice, and mix.
Add almond flour and stir until well combined.
Finally, divide the batter into 12 muffins liners. Bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
Step 3 – Enjoy!
Let it cool completely before serving.
Keto Pumpkin Muffins Nutrition
Serves 12 muffins (1 muffin per serving)
Calories: 192 | Carbohydrates: 6g | Protein: 7g | Fat: 17g | Fiber: 3g | Net Carbs: 3g
New to Keto? Check out the Keto Starter Guide!
The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.
- What’s a macro and why do I count them?
- How do I find the best recipes?
- What is ketosis and how do I get my body there?
- What fruits are allowed on a ketogenic diet?
- Will I get “Keto Flu” and what do I do about it?
Get the Keto Starter Guide today!
Don’t forget to pin this amazing keto breakfast recipe for later!
Here’s a printable version of this almond flour muffins with pumpkin:
Sugar Free Pumpkin Muffins with Almond Flour (keto and low carb)
Equipment
- Muffin Pan
- Mini Muffin/Cupcake Liners
Ingredients
- 3 eggs
- 1/2 cup sweetener like erythritol or granulated monk fruit
- 1/4 cup melted butter
- 1 cup pumpkin puree
- 2 1/2 cups almond flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
- 1 teaspoons pumpkin spice
Instructions
- Pre-heat oven to 350 degrees and prepare a 12 muffins tray with 12 muffin liners. Set aside.
- Beat the eggs in a large bowl, add pumpkin puree, vanilla extract, and melted butter; whisk to combine.
- Add sweetener, baking powder, ground cinnamon, pumpkin spice, and mix.
- Add almond flour and stir until well combined.
- Finally, divide the batter into 12 muffins liners. Bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
- Let it cool completely before serving.
Notes
Drizzle the muffins with some melted dark chocolate.
Top the muffins with some crushed pecans before baking them.
Store left-overs over the counter for up to 3 days (they will remain very moist) or in the fridge for up to 7 days in a container with a lid. Recipe Notes Deliciously moist, sweet, and soft almond flour muffins. I loved this recipe as muffins last days without getting dry or losing their freshness.
