Serving Yields: 12
Nutritional Facts per Serving
● Net Carbs: 3.8 g
● Total Fats: 7.5 g
● Protein: 2.6 g
● Calories: 100
Ingredients
● Coconut flour sifted (.5 cup)
● Baking powder (1.5 tsp.)
● Ground ginger (.25 tsp.)
● Cinnamon (.75 tsp.)
● Nutmeg (.25 tsp.)
● Ground cloves (.125 tsp.)
● Salt (.25 tsp.)
● Low-carb sweetener – ex. Swerve (.5 cup)
● Sukrin Gold packed or another brown sugar substitute (.25 cup)
● Pumpkin puree (1 cup)
● Soft/Melted butter (2 tbsp.)
● Heavy cream (.5 cup)
● Large eggs (3)
● Sugar-free dried cranberries (.66 cup)
● Cooking oil non-stick spray – as needed
● Also Needed: 12-count muffin tins with liners
Preparation Method
- Warm the oven to 375° Fahrenheit.
- Prepare the muffin tins.
- Sift or whisk the coconut flour with the baking powder and spices.
- Use the medium setting of an electric mixer to combine the rest of the fixings (sweeteners, cream, pumpkin, butter, and eggs).
- Combine everything using the low speed just until combined.
- Fold in cranberries. Scoop the batter into the cups.
- Bake for 25-30 minutes. The centers are springy to the touch when they’re ready.
- Arrange the slightly cooled muffins on a wire rack to cool before storing.
