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LOW-CARB PUMPKIN CREAM CHEESE SWIRL MUFFINS

LOW-CARB PUMPKIN CREAM CHEESE SWIRL MUFFINS
These low-carb Pumpkin Cream Cheese Swirl Muffins will be a hit for the whole family, adults and kids alike!

PREP TIME

5

 

NUTRITION

  • Servings: 12
  • 249 cal
  • 6g carbs
  • 6g sugar
  • 22g fat

INGREDIENTS

  • 2 tbsp Sugar Free Pumpkin Cheesecake Syrup
  • 1 tsp Sugar Free Vanilla Syrup
  • 1 can pumpkin puree
  • 4 large eggs
  • 1.5 cup almond flour
  • 4 tsp baking powder
  • 1/2 cup coconut flour
  • 3/4 cup and 1 tbsp granulated erythritol sweetener
  • 2 tsp pumpkin spice
  • 1/2 tsp salt
  • 1/2 cup butter
  • 8 oz cream cheese

DIRECTIONS

  • Preheat oven to 350 degrees. Place baking cups into muffin pan.In a large mixing bowl, whisk butter and granulated erythritol sweetener together until fluffy.
  • Add eggs and mix well. Next, add pumpkin puree, Sugar Free Vanilla Syrup, and Sugar Free Pumpkin Cheesecake Syrup. Stir until smooth.
  • In a medium mixing bowl, add almond flour, coconut flour, baking powder, pumpkin spice and salt. Stir until combined.
  • Slowly add the dry mix to the wet mix and stir until combined.
  • Fill baking cups 3/4 full to allow room for cream cheese and expansion.
  • In a small mixing bowl, add cream cheese and 1 tbsp of granulated sweetener. Mix well.
  • Add a tablespoon of cream cheese mix to each muffin.
  • Use a toothpick to swirl cream cheese into batter.
  • If cream cheese isn't swirling well, heat up in microwave for 20 seconds.
  • Bake for 20 minutes. Enjoy!
  • Store in airtight container in refrigerator and serve chilled.