So Delicious Keto Pumpkin Muffin

Pumpkin spice muffins! Low-carb, high fat and perfect for the lunchbox. 3 : 1 ratio.

These So Delicious Keto Pumpkin Muffins have become a standard snack in Drake’s bag for school. Perfect for fall and for having your whole kitchen smell like pumpkin spice!

So Delicious Keto Pumpkin Muffin.
So Delicious Keto Pumpkin Muffin.

Hazelnut flour has become my new passion! It isn’t cheap, but it is well worth the price for that rich buttery sweet taste and amazing smell. Who needs scented candles when you can bake with pumpkin spice and hazelnut four.

FYI: Low-carb baking by default is usually gluten-free, but conversely gluten-free baking mixes and products are usually very high in carbs. Someday the food industry will catch on and offer more low-carb, wholesome products, but for now they rely on tapioca, cassava, and rice flours; which are all very high in carbs.

Print Recipe
So Delicious Keto Pumpkin Muffin 3 : 1
Makes 15 regular sized muffins. Each muffins is: Fat 10g, Protein 2.5g, Carbs 2g, Fiber 1.5g, Calories 135.
Prep Time 15 minutes
Cook Time 15-20 minutes
Servings
muffins
Prep Time 15 minutes
Cook Time 15-20 minutes
Servings
muffins
Instructions
  1. Preheat oven to 350° degrees.
  2. Measure all ingredients on a gram scale.
  3. Pro tip: measure all WET ingredients in one bowl on the gram scale, tearing back to zero after each ingredient is added. Or after carefully measuring each ingredient separately, mix eggs, butter, pumpkin purée, So Delicious unsweetened vanilla, and vanilla extract together.
  4. Pro tip: measure all DRY ingredients in one bowl on the gram scale, tearing back to zero after each ingredient is added. Or after carefully measuring each ingredient separately, blend together hazelnut flour, coconut flour, truvia, baking powder, ground cinnamon, pumpkin spice and ground ginger.
  5. Combine all ingredients and let stand for a few minutes for the flours to absorb the liquids.
  6. Spoon mixture into silicone muffin molds and bake in a preheated 350° degree oven for 15 to 20 mins. Makes 15-18 muffins. Make in batches and freeze for up to 3 months.
Recipe Notes

Tip: To increase the ratio cut a muffin in half and spread with cream cheese, yummy, but a bit messy.

Author: Debra Lane

Debra & Ken Lane maintain this blog to chronicle their son's journey of living with the rare neurometabolic disorder, Glucose Transporter Type 1 Deficiency Syndrome (Glut1 DS for short). And hope to raise awareness and understanding of the non-epileptic form of Glut1 DS. Drake’s Glut1 journey started at the age of 3 with episodes of Ataxia and Dyskinesia. Now at the age of 8 he is 2 years symptom-free — thanks to the right diagnosis and the ketogenic diet.

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