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Keto Pumpkin Chocolate Chip Muffins

KMFP
September 18, 2020 | Author: Ashley McCrary

Flourless Keto Pumpkin Chocolate Chip Muffins that require minimal ingredients and only has 4 NET CARBS per muffin. These are the perfect sweet treat or dessert that won’t wreck your diet. Paleo, Keto and Gluten Free. 

Oh my gosh! These Keto Pumpkin Chocolate Chip Muffins are out of this world delicious. The best part, they are flourless and require minimal ingredients. These are perfect for a pick-me-up snack or even a great dessert. This past week I have been packing them in Eloise’s lunch box and she said it’s her favorite part of lunch.

Ingredients needed for these Keto Pumpkin Chocolate Chip Muffins:

How to make:

  1. Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
  2. In a medium bowl, whisk together the all the dry ingredients except for the chocolate chips.
  3. In a large bowl, whisk together the wet ingredients.
  4. Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.
  5. Use a handheld or stand mixer and mix on medium to high speed until all and combine all the ingredients are combined. 
  6. Fold in the chocolate chips with the spatula. 
  7. Spoon the batter evenly into the paper liners. Fill about 3/4 of each liner with batter.
  8. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-20 minutes or until a toothpick comes out clean. 
  9. Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
  10. If leftovers, store in an airtight container. Will last up to 1 week

How to store these Keto Pumpkin Chocolate Chip muffins:

  • Last up to 4 days: Cool the muffins completely before storing. Line an airtight container with paper towels and place the muffins on top in a single layer. Seal with an airtight lid. If the paper towels become damp, replace them every few days. Muffins will last up to four days stored this way.
  • Freezer Storage: The easiest method is to use zip-lock bags and place muffins in a single layer inside the bag.  You may also wish to wrap the muffins in foil first before placing in the bag.  Make sure you get as much air out of the bag as possible, and to reduce the chance of freezer burn, place that sealed bag inside another bag and seal that one too.Pint

How many NET carbs are in each muffin?

To find the NET CARBS of these muffins, simply take the total number of carbs and subtract it from the total fiber. Each one of these Keto Pumpkin Chocolate Chip Muffins has 6 total carbs and 2 total fibers. 6-2=4. This is how the number comes to 4 NET CARBS per muffin.

In conclusion, if you are looking for the perfect sweet treat that won’t wreck your diet, be sure to give these Keto Pumpkin Chocolate Chip Muffins a try. They are the perfect snack or dessert. You can even throw them in your kids lunchbox for a healthy dessert.

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Keto Pumpkin Chocolate Chip Muffins

Flourless Keto Pumpkin Chocolate Chip Muffins that require minimal ingredients and only has 4 NET CARBS per muffin. These are the perfect sweet treat or dessert that won’t wreck your diet. Paleo, Keto and Gluten Free. 

  • Total Time: 15 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Wet Ingredients

  • 1 cup almond butter*
  • 1 cup pumpkin puree
  • 2 large eggs

Dry Ingredients

  • 1/2 cup granulated Monk Fruit Sweetener*
  • 1/2 cup dark chocolate chips*
  • 1 1/4 tsp baking powder
  • 1/2 tsp pumpkin pie seasoning
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
  2. In a medium bowl, whisk together the all the dry ingredients except for the chocolate chips.
  3. In a large bowl, whisk together the wet ingredients.
  4. Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.
  5. Use a handheld or stand mixer and mix on medium to high speed until all and combine all the ingredients are combined. 
  6. Fold in the chocolate chips with the spatula. 
  7. Spoon the batter evenly into the paper liners. Fill about 3/4 of each liner with batter.
  8. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 minutes or until a toothpick comes out clean. 
  9. Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
  10. If leftovers, store in an airtight container. Will last 4 days. 

Notes

  • All ovens run different. I recommend putting them on the bottom rack just so the tops don’t burn. 
  • Sub peanut butter for almond butter if desired. They will not be considered Paleo then.
  • Sub coconut sugar for Monk Fruit if not following strict keto.
  • I love Lily’s chocolate chips for Keto
  • For Paleo, use Hu dark chocolate.
  • Nutrition is calculated using Lily’s Chocolate Chips, almond butter and monk fruit sweetener. 
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dessert/Snack
  • Method: Oven
  • Cuisine: Paleo, Gluten Free, Keto
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 muffin
  • Calories: 147
  • Sugar: 3
  • Sodium: 104
  • Fat: 11
  • Carbohydrates: 6
  • Fiber: 2
  • Protein: 6
  • Cholesterol: 31

Keywords: Keto Pumpkin Chocolate Chip Muffins, Muffins, Keto, Paleo, Healthy Dessert

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18 thoughts on "Keto Pumpkin Chocolate Chip Muffins"

  1. Anna says:

    I am super excited to try these out!

    1. Ashley McCrary says:

      Hope you enjoy!

  2. jamie says:

    Do you think you can use swerve in place of monk fruit?

    1. Ashley McCrary says:

      Yes

  3. jamie says:

    Thank you!

    1. Lyndi Johnson says:

      Delicious, of course! I feel like the almond butter toned down the pumpkin just a smidge and I’m not mad about it. Hoping that means my anti-pumpkin husband will enjoy these because he should!

      1. Ashley McCrary says:

        YAY! So happy you loved them Lyndi 😉

  4. Jenessa says:

    Just made these, and OMG they are so delicious and decadent. They’re fudgey and rich and one muffin totally hits the spot and satisfied my craving. Thanks for a wonderful recipe!

    1. Ashley McCrary says:

      I am so happy you loved them!

  5. Ana says:

    Questionnnn… is there eggs in the recipe? I saw it on ur tiktok video but not on this ingredient list, wanna make i get it right

    1. Ashley McCrary says:

      Yes, there are 2 large eggs

  6. Melanie says:

    Hi,
    This looks super yummy. Can I use an egg substitute? Thanks!

  7. Stephanie says:

    I’ve made these 4 times already. They are so delicious and easy to make.

    1. Ashley McCrary says:

      This makes me so happy! Thank you

  8. Jerri says:

    What product do you recommend for the almond butter?

    1. Ashley McCrary says:

      Hi Jerri,

      I use a brand that doesn’t have any added sugar. Have a great day!!

  9. Dhonna says:

    What is the net carb. per muffin if I don’t add in the chocolate chips?. Thanks

    1. Ashley McCrary says:

      I am not sure. You will have to recalculate that in your calorie counting app. The carb count I calculated is with chocolate chips.


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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