Brunch

Keto Pumpkin Cheesecake Muffins is for Breakfast, Snack.

Keto Pumpkin Cheesecake Muffins takes 30 minutes to prepare.

Keto Pumpkin Cheesecake Muffins takes 20 minutes to cook.

Keto Pumpkin Cheesecake Muffins makes 22 servings.

The ingredients for Keto Pumpkin Cheesecake Muffins are:

Batter Ingredients
2 cups almond flour
1/4 cup of coconut flour
1 ? tablespoons baking powder
3 tablespoons ground cinnamon
1 teaspoon of pumpkin spice
1 teaspoon of ground ginger
1/4 teaspoon salt
1 cup (2 sticks) butter softened
1 3/4 cup sugar substitute
3 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract

Cheesecake filling Ingredients
6 oz. cream cheese
1 egg yolk
3 Tbsp. sugar substitute
1 tsp. vanilla

Streusel Topping Ingredients
1/2 cup of almond flour
1/4 cup of coconut flour
1/4 cup of sugar substitute
1/2 cup of your favorite low carb nuts (I used pecans)
1/4 cup (1/2 stick) cold butter sliced thinly
1/2 teaspoons of ground cinnamon
1/2 teaspoon of pumpkin spice
pinch of sea salt

Here is how you make Keto Pumpkin Cheesecake Muffins:

Pre-heat oven to 425 degrees.Line your muffin pans with 22 cupcake liners.Streusel Topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt, cinnamon, and pumpkin spice. You will add a tablespoon of streusel to each cupcake before baking.To the dry ingredients add the thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.Cupcake Batter: In a large mixing bowl, softened butter, sugar substitute until light and fluffy.To this add the eggs.Next, add the pumpkin puree. Mix until fully incorporated.Then add the almond flour, coconut flour, baking powder, salt, and spices.Cheesecake fillingBeat the cream cheese until smooth and creamy. Add egg yolk, vanilla, and sugar substitute and mix to combine. Muffin preparationAdd about half the batter in spoonfuls to the cupcake lined muffin pans, then place small dollops of cream cheese filling, more batter, and top with streusel topping.Bake cupcakes for 5 minutes, lower oven temperature to 350 degrees and bake for another 13-15 minutes or until the crumbs are lightly browned and an inserted toothpick comes out clean.Serving Size: Makes 22 muffinsNumber of Servings: 22Recipe submitted by SparkPeople user KYLAEHRISMAN.

The nutritional information for Keto Pumpkin Cheesecake Muffins is:

• Servings Per Recipe: 22
• Amount Per Serving
• Calories: 236.5

• Total Fat: 22.6 g
• Cholesterol: 65.5 mg
• Sodium: 36.2 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 3.2 g
• Protein: 5.0 g

The dietary needs meet for Keto Pumpkin Cheesecake Muffins is Low Carb