Keto Pumpkin Muffins (Low Carb!)

Keto pumpkin muffins with maple cream cheese frosting and caramelized pecans on an orange plate

4.78 from 9 votes

Soft, spiced keto pumpkin muffins made with almond flour and monk fruit sweetener, topped with a maple cream cheese frosting and a caramelized pecan. A small batch of six, perfect for fall breakfasts and snacks.

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Prep Time 15

Cook Time 25

Cooling Time 1

Total Time 1 40

Makes: 6 Muffins

Net Carbs: 5

Calories: 165

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

For the Muffins

8 oz pumpkin puree 100% pure pumpkin, not pumpkin pie filling (about half a 15 oz can)
½ cup almond flour
⅓ cup Lakanto granulated monk fruit sweetener
¼ cup heavy cream
1 egg
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract

For the Maple Cream Cheese Frosting

2 oz cream cheese softened
2 tbs low carb maple syrup such as ChocZero
1 tbs heavy cream
1 tbs Lakanto powdered sweetener or other powdered monk fruit sweetener
6 caramelized pecans see separate recipe

Equipment

Step-by-Step Instructions

Preheat the oven to 375°F (190°C) and line a six-hole muffin pan with silicone liners.
Add the pumpkin puree, almond flour, Lakanto, heavy cream, egg, pumpkin pie spice and vanilla extract to a mixing bowl. Beat with a stand mixer or hand mixer on medium speed for about 1 minute, until smooth.
Divide the batter evenly between the six liners (they will be quite full). Bake for 25 minutes, until the tops are golden and spring back when lightly pressed and a toothpick inserted in the center comes out clean.
Leave the muffins in the pan for 10 minutes, then move them to a wire rack and let them cool completely, about 1 hour. Frosting melts on warm muffins.
To make the maple cream cheese frosting, beat the softened cream cheese, powdered sweetener, heavy cream and low carb maple syrup together until smooth and creamy.
Spread the frosting over the cooled muffins with a flat icing spatula and top each one with a caramelized pecan.
Store frosted muffins in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1MuffinCalories: 165kcalCarbohydrates: 7gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0gCholesterol: 51mgSodium: 60mgPotassium: 121mgFiber: 2gSugar: 2gVitamin A: 6233IUVitamin C: 2mgCalcium: 54mgIron: 1mgNet Carbs: 5g

Notes

Use plain canned pumpkin puree (100% pumpkin), not pumpkin pie filling, which has added sugar.

For a thicker frosting that pipes well, chill it for 15 minutes before using.

Frosted muffins contain cream cheese, so store them in the fridge for up to 4 days. Unfrosted muffins freeze well for up to 3 months.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.