Serving Yields: 12

Nutritional Facts per Serving

● Net Carbs: 3.8 g

● Total Fats: 18.4 g

● Protein: 7.5 g

● Calories: 221

Ingredients – Cream Cheese Filling

● Powdered Swerve sweetener (3 tbsp.)

● Cream cheese softened (6 oz.)

● Heavy cream (1 tbsp.)

● Vanilla (.5 tsp.)

Ingredients – Pumpkin Muffins

● Almond flour (2 cups)

● Swerve sweetener (.5 cup)

● Baking powder (2 tsp.)

● Unflavored whey protein powder (.25 cup)

● Pumpkin pie spice (2 tsp.)

● Salt (.5 tsp.)

● Large eggs (2)

● Pumpkin puree (.5 cup)

● Butter – melted (.25 cup)

● Unsweetened almond milk (.25 cup)

● Vanilla extract (.5 tsp.)

Preparation Method

  1. Warm the oven to reach 325° Fahrenheit.
  2. Prepare the filling by mixing all of the components.
  3. Start to prepare the muffins.
  4. Prepare a muffin tin with parchment or silicone liners.
  5. Whisk the almond flour, protein powder, pumpkin pie spice, sweetener, salt, and baking powder.
  6. Break the eggs into the mixture. Add the melted butter, almond milk, pumpkin puree, and vanilla extract. Mix until well combined.
  7. Drop a spoonful of batter into the muffin tins. Make a well in the center.
  8. Drop a tablespoon of cream cheese filling into the well and top with more batter to cover the cream cheese mixture
  9. Bake for about 25 minutes. Cool in pan 15 minutes before transferring to a wire rack to cool completely.
  10. Note: Make your pumpkin spice using 1 tsp cinnamon, .5 tsp. ginger, and .25 tsp .cloves.