Serving Yields: 12
Nutritional Facts per Serving
● Net Carbs: 5 g
● Total Fats: 21 g
● Protein: 5 g
● Calories: 237
Ingredients
● Coconut flour (.5 cup)
● Almond flour (1.5 cups)
● Erythritol (.5 cup)
● BakingPowder (3 tsp.)
● Salt (.25 tsp.)
● Cinnamon (1 tsp.)
● Ground ginger (.5 tsp.)
● Canned pumpkin puree (1 cup)
● Eggs (2)
● Melted coconut oil (.5 cup)
● Sugar-free dried cranberries (.5 cup)
● Chopped pecans (.5 cup)
● Also Needed: 12-count muffin tin & liners or spritz of oil
Preparation Method
- Prepare the cups and set the oven at 400° Fahrenheit.
- Mix both types of flour with the sweetener, baking powder, ginger, cinnamon, and salt.
- Stir in pumpkin, coconut oil, eggs, cranberries, and pecans.
- Empty into the muffin cups.
- Bake for 20-25 minutes.
- Cool completely before removing from muffin cups because early removal could cause them to crumble.
