Sugar Free Low Carb Chocolate Pumpkin Muffins
Servings 12 muffins
Calories 194kcal
Ingredients
- 1 cup Coconut Flour
- 1/2 cup Flaxseed Meal
- 1/2 cup unsweetened cocoa powder
- 1/2 cup Allulose granulated sweetener
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 6 eggs
- 1 cup pumpkin puree canned, not pumpkin pie filling
- 1/2 cup butter softened
- 1 tsp chocolate liquid monk fruit
- 1 tsp pumpkin liquid stevia
Optional toppings
Instructions
- Preheat oven to 350°F. Line a 12 capacity standard muffin pan with cupcake liners.
- Whisk all dry ingredients (first eight listed) in a large mixing bowl.
- In a stand mixer (or use a hand mixer), blend the eggs and the 1.5 cup of pumpkin puree until smooth.
- Add butter and sweetener and mix again.
- Gradually add dry ingredients, mixing just until combined.
- Pour batter into your prepared muffin pan.
- Top with optional sugar-free chocolate chips or pumpkin seeds, if desired.
- Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool 15 minutes before removing.
Notes
In my video I made 9 jumbo muffins. Here is the nutrition info if you want to make them large like I did.
Otherwise the recipe is for 12 muffins and recipe card below reflects that and they have 4 g net carbs.
9 jumbo muffin nutrition
Calories: 258, Carbs: 16g, Protein: 8g, Fat: 20g, Fiber: 11g, Net Carbs: 5g
Nutrition
Serving: 1muffin | Calories: 194kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 130mg | Potassium: 118mg | Fiber: 8g | Sugar: 1g | Vitamin A: 3415IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg