Keto Pecan Pumpkin Muffins With MCT Cream Cheese Glaze
Recipe and photo: @onbetterliving
If you’re looking for a delicious, keto-friendly and low-carb pumpkin spiced flavor treat to get you through the fall and winter, then try these Keto Pecan Pumpkin Muffins With MCT Cream Cheese Glaze! The MCT oil in the glaze will help give you a healthy boost of energy and keep you satiated between meals. Only 4 net carbs per serving!
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
MUFFIN BATTER WET INGREDIENTS
1 ½ cups super fine almond flour
½ cup butter melted
¾ cup pumpkin puree
1 ½ tsp vanilla extract
1 teaspoon apple cider vinegar
MUFFIN BATTER DRY INGREDIENTS
¼ cup + 2 tbsps coconut flour
2/3 cup erythritol (we used Brown Swerve), may sub white or sweetener of choice
3 teaspoons baking powder
2 teaspoons pumpkin spice (if omitting double cinnamon)
1 teaspoon cinnamon
1 ½ teaspoon xanthan gum (optional)
½ tsp baking soda
1/4 teaspoon salt
2/3 cup pecans, chopped plus more for sprinkling on top
3 ounces of cream cheese, softened
2 tablespoons Flora Health Organic MCT Oil
2 tablespoons powdered erythritol
1-2 tablespoons almond milk (may sub cream)
1 teaspoon vanilla extract
1- Preheat the oven to 350° F. Fill a muffin pan with 12 paper or foil muffin liners. If you don’t have liners, simply grease the muffin pan well.
2 - Whisk dry in ingredients in a medium bowl and set aside
3 - Whisk together wet ingredients in another bowl. Allow the batter to rest for 2-3 minutes to thicken.
4 - Scoop or spoon the mixture into the muffin liners. Fill each cup to the top.
5 - Bake the muffins for about 22-25 minutes or until a toothpick placed in the center comes out clean. While the muffins are baking, prepare the glaze.
6 - Remove the muffins from the oven and let them cool completely. Drizzle each muffin with glaze and a little crushed pecans before serving.
7 - Making the glaze: Whip the cream cheese and then add the other ingredients to combine. The cream cheese may get clumpy when it makes contact with the MCT oil but the almond milk will smooth it out. If it’s too thick, add more almond milk a teaspoon at a time until you reach a consistency you like. Adjust sweetness to taste.
8 - Enjoy!
Recipe Tips and Tricks
- These substitutions shouldn’t have too much of an effect on your end result, but switching out ingredients may alter the final macros.
- Dairy Free = sub melted coconut oil, avocado oil or melted ghee. For the glaze use whipped full fat coconut cream from the can in place of cream cheese.
- Nut free = Instead of pecans add ⅓ cup sugar-free chocolate chips instead.
- Make sure your eggs and other ingredients are at room temperature for best results
- Once completely cool, store these muffins in a sealed container in the fridge for up to 5 days. Remove them from the fridge an hour before you plan on eating them.
- These muffins are great to keep for up to 3 months in the freezer. Either thaw completely at room temperature, or heat frozen muffins in the microwave on a napkin or microwave-safe dish. About 30-60 seconds should do the trick.