Keto Pumpkin Cream Cheese Muffins


For the Muffins:

  • 2 cups almond flour
  • 1/3 cup erythritol (or your preferred keto sweetener)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 3 large eggs
  • 1/4 cup melted coconut oil or butter
  • 1 tsp vanilla extract

For the Cream Cheese Filling:

  • 4 oz cream cheese, softened
  • 2 tbsp erythritol (or your preferred keto sweetener)
  • 1/2 tsp vanilla extract


  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together pumpkin puree, eggs, melted coconut oil or butter, and vanilla extract.
  4. Combine the wet and dry ingredients, mixing until well combined.
  5. In a separate bowl, mix the softened cream cheese, erythritol, and vanilla extract for the cream cheese filling until smooth.
  6. Fill each muffin cup with a small amount of the muffin batter, about 1-2 tablespoons.
  7. Add a dollop of the cream cheese filling (about 1 teaspoon) on top of the muffin batter in each cup.
  8. Divide the remaining muffin batter evenly among the cups, covering the cream cheese filling.
  9. Optional: Sprinkle a touch of cinnamon on top of each muffin.
  10. Bake in the preheated oven for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  11. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information (Per Muffin, Recipe Makes 12 Muffins):

  • Calories: ~190
  • Total Fat: ~16g
    • Saturated Fat: ~6g
  • Cholesterol: ~65mg
  • Sodium: ~200mg
  • Total Carbohydrates: ~5g
    • Dietary Fiber: ~2g
    • Sugars: ~1g
    • Net Carbs: ~3g (Total Carbs – Fiber)
  • Protein: ~6g
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