31 October 2016

Chocolate Chip Pumpkin Muffins

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So it's Halloween night, and I'm sitting in my place alone, with no trick-or-treaters. Can you say BORING!? I went candy shopping and everything. Oh well. The good news is I made good use of my time by baking (and eating) delicious low carb, gluten free pumpkin chocolate chip muffins. 


1.5 cups almond flour
2/3 cup canned pumpkin
1/4 cup coconut flour
1 scoop vanilla whey protein powder
4 large eggs
1/2 cup Swerve
3 squeezes Whole Earth monk fruit juice 
2 tbsp Walden Farm's Pancake Syrup
2 tbsp water
1 tbsp baking powder
1 tbsp cinnamon
1 tbsp vanilla extract
1/2 tsp pumpkin pie spice
2/3 cup Lily's chocolate baking chips


1) Pre-heat oven to 350 degrees.

2) Mix everything together.

3) Pour batter into cupcake tins, about 2/3 of the way full.

4) Cook for about 23 minutes or until done.

5) Enjoy, and feel free to post pictures/comments to Caroline's Keto Kitchen Facebook Page.

Picture Instructions:

Nutrition Facts:

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