Keto Pumpkin Chia Muffins

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3.5 from 149 votes

Keto Pumpkin Chia Muffins

45 minutes
Calories 230kcal

Ingredients

  • 1 1/2 cups almond flour (150 g/ 5.3 oz)
  • 1/4 cup chia seeds (150 g/ 5.3 oz)
  • 1 tablespoon gluten-free baking powder (150 g/ 5.3 oz)
  • 1 tablespoon spice mix (150 g/ 5.3 oz)
  • 1/4 cup erythritol (150 g/ 5.3 oz)
  • 6 tablespoons pumpkin seeds (150 g/ 5.3 oz)
  • 1 cup pumpkin purée (150 g/ 5.3 oz)
  • 6 large eggs (150 g/ 5.3 oz)
  • 1/2 cup butter (150 g/ 5.3 oz)
  • 30 drops stevia extract (150 g/ 5.3 oz)

Instructions

  • Preheat the oven to 175 °C/ 350 °F.
  • Place all the dry ingredients - apart from the pumpkin seeds - into a bowl and combine well.
  • I make my own chia seed meal by blending it in a food processor for just a few seconds until powdered.
  • 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!

Nutrition

Calories: 230kcal

Originally posted 2019-02-20 17:07:02.

Article Categories:
Lunch

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