PUMPKIN CREAM CHEESE MUFFINS #KETO

Today we are making pumpkin cream cheese muffin that are keto style so here we go.

Here is what we are using
3 cups almond flour
1 heapng teaspoon baking soda
1/2 tsp salt
3 large eggs
15 oz can pumpkin puree
1/2 cup sugar equivalent substitute ( i use swerve)
4 tbsp melted butter
1 tbsp pure vanilla extract
1 tbsp pumpkin pie spice

we are going to mix  together the almond flour, baking soda and salt in a bowl and set aside

At this time im gonna put some cupcake papers into a muffin pan and set aside

In a bowl, we are going to add eggs, pumpkin, swerve, butter, pumpkin pie spice and vanilla and im using a hand mixer to mix together until its well blended.

Here is what it should look like when its mixed together

then we are going to add the almond flour mixture in three parts and then mix after each part making sure to scrap the sides of the bowl

second part of flour

and the third part of flour

Here is what it should look like when its combined.

Here is what we need for the cream cheese part
4 oz cream cheese softened
2 tbsp heavy whipping cream
1 tsp of swerve
1 tsp vanilla

Put all the ingredients together into a bowl and mix together

Here is what they should look like when its  done

Now we are going to spoon half the batter into the cupcake papers

Then we are going to spoon a little bit of the cream cheese on top

Then we are going to top with remaining muffin batter

Bake at 350 for about 45 to 50 minutes or until a knife inserted in center comes out clean

Here is what they look like when they come out of the oven. I let them cool completely then enjoy!

Im gonna make these for the holiday meals so that i can enjoy!!


LAURIE ANN
BEAUTY MAKEUP AND A GIRL