Keto

Keto pumpkin muffins (serving size is 6 muffins):

1/2 of butter
84g Almond Flour
28g Coconut Flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin spice
2 eggs
1/3 cup Swerve or erythritol
1/4 cup zero calorie maple syrup
180g of pumpkin

1. Preheat oven to 350 degrees
2. On medium heat, put a the butter in a sauce pan and swirl occasionally until it browns (about 5 minutes). Remove and set aside.
3. In a large bowl combine and mix eggs, pumpkin, swerve and zero calorie syrup
4. In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda, cinnamon and pumpkin spice.
5. Slowly combine the dry ingredients in the wet ingredients bowl (I recommend doing about a quarter of the bowl until it's mixed and then adding a bit more).
6. Once those two are combined, add in the brown butter.
7. Put mix into a medium sized muffin pan (should have six spots).
8. The muffin mix should come above the top of the pan. Since it's a keto recipe, it won't rise much.
9. Cook for 25-30 minutes.

Tip: Use silicon muffin baking cups for easy care. If you don't have silicon baking cups, use cooking spray.


For butter cream frosting (6 servings)

1. 6 tbsp of salted butter (bring to room temperature)
2. 2 oz of full fat creamcheese
3. 1 tsp of vanilla extract
4. 11g of powdered swerve (or erythritol)

Combine all ingredients, put in a icing pastry bag or sandwich baggie and spread on cupcakes.

Tip: The muffins should be completely cooled before doing this step.