LOW-CARB PUMPKIN CREAM CHEESE SWIRL MUFFINS

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.