Keto Pumpkin Chia Muffins
“These pumpkin muffins are some of the best I’ve ever tasted! I’ve spent quite a bit of time fine-tuning this recipe. After some trial and error, here is what I realised!” Keto Pumpkin Chia Muffins – You must try this recipe.
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- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 1/4 cup ground chia seeds (32 g/ 1.1 oz)
- 1 tbsp gluten-free baking powder (you can make your own)
- 1 tbsp pumpkin pie spice mix (you can make your own)
- 1/4 cup Erythritol or Swerve, powdered (40 g / 1.4 oz)
- 6 tbsp pumpkin seeds (pepitas) (25 g/ 0.9 oz)
- 1 cup pumpkin purée (you can make your own) (200 g / 7.1 oz)
- 6 large eggs, separated
- 1/2 cup butter, ghee or virgin coconut oil, melted (115 g / 4 oz)
- 20-30 drops liquid Stevia extract
- melted coconut oil or ghee for greasing
- Preheat the oven to 175 °C/ 350 °F. Place all the dry ingredients – apart from the pumpkin seeds – into a bowl and combine well.
- Separate the egg whites from the egg yolks. Using a hand beater or electric mixer (I’m using a Kenwood mixer), whip up the egg whites until they create soft peaks. In another bowl, place the egg yolks, melted butter, pumpkin purée and stevia. The butter should be melted and cooled (don’t use hot). The pumpkin purée and egg yolks should be at room temperature. If you use them straight from the fridge, the butter will clump up.
- Process until well combined and start adding the dry mixture – a tablespoon or two at a time while mixing.
- Add about a quarter of the whipped egg whites and mix gently. Add the remaining egg whites and fold in the batter using slow setting on your mixer or using a spatula. Be careful not to deflate the egg whites and keep the batter as fluffy as you can.
- Line a muffin tray with 12 medium muffin paper cups.. Grease each cup with a small amount of coconut oil or ghee. Spoon the batter into the paper cups and transfer into the oven. Alternatively, you can use a silicon muffin tray or silicon muffin cups.
- Transfer into the oven and bake for 5 minutes. After 5 minutes, sprinkle with the pumpkin seeds. Place back in the oven and bake for another 30 minutes or until the tops are golden brown.
- When done, remove from the oven and place on a cooling rack. Store at room temperature for 4-5 days. Place the remaining muffins in freezer bags and freeze for up to 3 months. Enjoy!
- Enjoy! 🙂
Per Serving: 211 calories; 18.5 g fat; 3 g carbohydrates; 7.3 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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