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DRY INGREDIENTS

Coconut Flour = 90 g (3/4 cup)

OTHER FLOUR OPTIONS

1. Solely almond flour = 360 g (3 cups)

2. Combo of almond flour = 180 g (1 1/2 cups) + coconut flour = 45 g (1/3 cup)

Baking powder = 8 g (2 tsp)

Baking Soda = 4 g (1 tsp)

Monk fruit = 50 g / 1/4 cup (This is a reduced amount in order to balance with the sweetness of the cream cheese filling. If you are omitting the frosting, then you need to increase the sweetener for the batter from 80 to 100 g. You can also use any keto friendly sweetener.)

Salt = 1/2 tsp

Ground cinnamon = 2 1/2 tsp

Ground ginger = 1 tsp

Ground nutmeg = 1/2 tsp

(Alternatively, you can use 2 to 3 tsp of pumpkin pie spice powder instead)

WET INGREDIENTS

Coconut oil = 120 ml (1/2 cup) (OR any keto friendly oil)

Whole eggs = 4 large (240 g) (room temperature)

Pumpkin puree = 250 g (1 cup)

Note:

1. You can use store-bought canned pumpkin puree. Though it may be convenient, but I feel that the taste is quite bland. Also, canned pumpkin puree is not available everywhere.

2. You can also use fresh pumpkins, and they actually taste much better.  Choose those that are adequately ripe so that they cook faster and taste sweeter. Just cut them into chunks and either boil or steam until fork tender. Both methods yield the same result. You can also roast the pumpkins in the oven and personally, I feel they taste the best roasted - smoky and sweet!

3. After you boil, steam or roast the pumpkins, just mash them with a fork or potato masher but the texture may be slightly coarser.  I actually like them this way as I can see the tiny chunks in the cake. But if you prefer a smooth texture, just blitz them with a handheld blender.

4. In the video, I used fresh pumpkins which were boiled then mashed with a fork. If you watch carefully, you can actually see tiny bits of pumpkin chunks in the cake.

INGREDIENTS FOR CREAM CHEESE FILLING

Cream cheese = 250 g (1 1/2 cups) (softened)

Powdered Allulose = 40 g (5 1/8 tbsp) (I used Allulose so it will not taste grainy, but you can also use any keto friendly powdered sweetener. As the cake and filling will be baked, you can also use granulated sweetener.)

Coconut flour = 10 g (1 tbsp) (OR 20 g / 2 tbsp Almond flour)

Almond milk = 15 ml (1 tbsp) (OR any keto friendly milk)

Vanilla extract = 1 tsp

Salt = 1/8 tsp

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 340 F or 170 C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is quite thick.

5.  Scoop the batter into paper baking cups, spread evenly and set aside.

6.  To make the cream cheese filling, add the softened cream cheese and powdered sweetener into a bowl. Mix until soft and creamy. Then add the coconut flour, milk, vanilla extract, salt and mix until well combined. Transfer the filling into a piping bag. Cut off the tip of the bag and pipe the filling into the middle of the batter to fill the inside then swirl a bit at the top. Repeat the process for all the muffins. Top with some roasted pumpkin seeds (optional).

7.  Bake for 15 to 20 mins or until a toothpick comes out clean.

8.  This recipe makes about 10 medium sized muffins.

[Total Servings = 10]

NUTRITION INFO PER SERVING

Total Carb = 3.7 g

Dietary Fiber = 1.2 g

Net Carb = 2.5 g

Calories = 264

Total Fat = 24.9 g

Protein = 7.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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