Keto Pumpkin Cheesecake Muffins
These Keto Pumpkin Cheesecake Muffins are soft and tender with plenty of warm pumpkin spice flavor and a creamy cheesecake swirl in every muffin. They’re naturally gluten-free, low-carb, and made without added sugar, making them a delicious fall dessert, snack, or breakfast treat.
Servings: 12 servings
Calories: 236kcal
Ingredients
For the muffin batter
- 5 large eggs room temperature
- 2 cups almond flour ultra fine, blanched
- 2 tbsp coconut flour or protein powder
- ¾ cup pumpkin puree not pumpkin pie filling
- 2-3 tsp pumpkin pie spice
- 3 tbsp heavy cream
- 3/4 cup sweetener
- 4 tbsp butter softened
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
For the cheesecake filling
- 4 oz cream cheese room temperature
- 1 large egg large
- 1/4 cup powdered sweetener
- 2 tbsp almond flour or 1 tbsp coconut flour
- 1 tsp vanilla extract
Instructions
- Prepare the pan. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with liners.
- Make the muffin batter. In a large bowl, whisk the 5 eggs until smooth. Add the pumpkin puree, heavy cream, sweetener, softened butter, and vanilla extract. Mix until evenly combined.
- Add the almond flour, coconut flour or protein powder, pumpkin pie spice, and baking powder. Stir until combined, then set the batter aside.
- Prepare the cheesecake filling. In a medium bowl, beat the cream cheese until smooth. Add the egg, powdered sweetener, almond flour or coconut flour, and vanilla extract. Mix until smooth.
- Assemble the muffins. Add one scoop of pumpkin muffin batter to the bottom of each muffin cup.
- Add a smaller scoop of cheesecake filling on top of the pumpkin batter.
- Top each muffin with about 1 tablespoon of the remaining pumpkin batter. Use a toothpick or skewer to gently swirl the pumpkin batter and cheesecake filling together.
- Bake for 20–25 minutes, until the pumpkin portion is set and a toothpick inserted near the edge, away from the cheesecake center, comes out clean. The cheesecake center may still look slightly soft.
- Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 7g | Protein: 8g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 96mg | Potassium: 133mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2801IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg | Net Carbs: 4g