KETO RECIPES – PUMPKIN SPICE KETO MUFFINS w/ ALMOND FLOUR + COCONUT FLOUR – LOW CARB MUFFINS

KETO RECIPES – PUMPKIN SPICE KETO MUFFINS w/ ALMOND FLOUR + COCONUT FLOUR – LOW CARB MUFFINS

KETO RECIPES – PUMPKIN SPICE KETO MUFFINS w/ ALMOND FLOUR + COCONUT FLOUR – LOW CARB MUFFINS

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so Thanksgivings over fall is winding down winter is starting it’s pretty much already started here in Buffalo it’s already snowed here winter is coming winter is coming winter is coming winter is coming mm-hmm and the season of all things pumpkin spice is also coming to an end before it comes to an end though I thought we’d do one last pumpkin inspired recipe we do a low-carb keto friendly pumpkin spiced chocolate chip muffin recipe that was a lot to say anyways these muffins they don’t taste low-carbon all they taste just like a normal muffin delicious so that being said let’s get into this one let’s make these muffins guys alright so in a large bowl we’re gonna add one and three-quarters of a cup of some almond flour 1/4 cup of coconut flour followed by some granulated your all the sweet and recipe up without adding any additional carbs or calories and for today’s recipe we’re adding 2/3 of a cup next we’re adding a scoop of ice appears unflavored whey protein powder as well as a half a tablespoon of baking powder and a half a tablespoon of pumpkin spice so now we’re just gonna mix our dry ingredients until they’re well combined and then we’re gonna take out a separate Bowl and get our wet ingredients together so in a separate Bowl we’re gonna add four whole eggs as well as a cup of pure pumpkin and don’t mistake this for pumpkin pie mix they are not the same thing guys so with that being said we’re also gonna add a teaspoon of vanilla extract along with a half a cup or a stick of melted or softened butter now at this point we’re gonna take our hand mixer out and beat all those ingredients together until they’re smooth and pumpkiny and all combined now we’re gonna take our dry ingredients back out add those to the bowl and whisk those together with the wet ingredients until everything’s combined and then once everything starts to thicken up in the bowl and a batter starts to form that’s when we’re gonna add our chocolate chips to the mix so for today’s recipe I’m gonna be going with my favorite chocolate chips which are these Lilly’s sugar-free chocolate chips every serving only has two net carbs and they taste so good guys and we’re gonna be adding 1/4 cup of these for our muffin recipe today so once you’ve added those to the bowl we’re just gonna fold them in with our spatula and now at this point we’re gonna take out a 12 slotted muffin tray line each slot with some paper liners coat them with baking spray and then we’re gonna start adding the batter equally between every slot so now we’ve got our batter added to each slot of tribe we’re gonna bake the tray at 350 degrees for about 30 minutes and when the muffins are done baking we’re gonna let them cool completely in the tray itself and then check this out once they’re cooled this is what they look like all right so that’s today’s pumpkin spice muffin recipe by the way today’s recipe it was sponsored by I so pure protein powder so if you want to pick up the stuff that I used in the recipes today this non flavored whey protein which by the way I think this is the best protein that I’ve ever used in my entire life what I love about this is that you’re not locked into a flavor so if you have this to a protein shake you make it taste like whatever you want which is amazing plus it just bakes better than any protein powder that I’ve ever used before you want to pick this stuff up there’s a link to grab it in the video description below along with all the other products that I use today by the way the full written out recipe will be down there along with a workaround if you can’t pick up that protein powder because I know not everybody will be able to get the protein powder there’s a workaround for that in the video description below the macros and the metric measurements are also down there up you guys enjoy these muffins and I will see you the next recipe we’re in very tight

This Post Was All About KETO RECIPES – PUMPKIN SPICE KETO MUFFINS w/ ALMOND FLOUR + COCONUT FLOUR – LOW CARB MUFFINS.
KETO RECIPES - PUMPKIN SPICE KETO MUFFINS w/ ALMOND FLOUR + COCONUT FLOUR - LOW CARB MUFFINS

Here’s The Video Description From YouTube

Easy keto recipes – LIKE THIS LOW CARB MUFFIN RECIPE – are THE BEST #keto recipes! This low carb pumpkin spice muffin recipe is made with coconut flour, almond flour, and protein powder. And these muffins are just the perfect keto breakfast idea! They have everything that you love about a pumpkin spice late from Starbucks, but just in muffin form!

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THINGS I USED IN TODAY’S KETO RECIPE:

Isopure Protein Powder:

Food Scale:

Lily’s Chocolate Chips:

Granulated Erythritol:

Coconut Flour:

Almond Flour:

OTHER KETO RECIPES:
Keto Pizza:
Keto Chocolate Peanut Butter Breakfast Bars:
Keto Pound Cake:
Keto Chocolate Cream Cheese Cookies:
Keto Strawberry Cheesecake Fat Bombs For Keto:

KETO MUFFINS

Isopure Unflavored Protein Powder – 1 Scoop (30g)
NOTE* If not using protein powder use 2 cups almond flour
Almond Flour – 1 3/4 Cups (175g)
Coconut Flour – 1/4 Cups (25g)
Erythritol – 2/3 Cups (66g)
Baking Powder (1/2 Tbsp)
Low Carb Chocolate Chips – 1/4 Cup (56g)
Pumpkin Spice – (1/2 Tbsp)
Butter (softened/melted) – 1/2 Cup (a stick)
Eggs – 4 Large
Pure Pumpkin – 1 Cup (240g)
Vanilla Extract – 1 Tbsp

INSTRUCTIONS:

In a medium sized bowl add all of the dry ingredients (except for the low carb chocolate chips), mix well, and set aside.
In a large bowl add all of the wet ingredients and combine with a hand mixer.
Add the dry ingredients into the wet ingredients and combine.
Once combined mix in either half (or all) of the low carb chocolate chips.
Line a 12 slotted baking tray with paper liners and add the muffin batter equally to each slot.
Top with remaining chocolate chips if you saved some.
Bake the muffins at 350 degrees for around 30 minutes.
Cool the muffins in the tray.
Store for several days in an air-tight container in the fridge.

Calories:
Fat: 18g
Carbs: 8g
Fiber: (4g)
NET CARBS: 4g
Protein: 7.5g

*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
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