Craving a decadent chocolate treat that won’t derail your health goals? Look no further! These Keto Pumpkin Chocolate Muffins are the perfect blend of rich cocoa, warm spices, and subtle pumpkin goodness. Made with high-fiber flaxseed meal, they’re incredibly moist, satisfying, and ridiculously easy to whip up. Get ready to fall in love with your new favorite low-carb breakfast or snack!
Ingredients
• Dry
• 1 cup (120g) Flaxseed meal
• 1/4 cup (25g) Unsweetened cocoa powder
• 1 tbsp (8g) Ground cinnamon
• 1/2 tbsp (6g) Baking powder
• 1/2 tsp (2.5g) Salt
• Wet
• 1/2 cup (122g) Pumpkin puree
• 1/4 cup (60ml) Sugar-free caramel syrup
• 2 tbsp (30ml) Melted coconut oil
• 1 Large egg
• 1 tsp (5ml) Vanilla extract
• 1 tsp (5ml) Apple cider vinegar
• Topping
• 1/2 cup (45g) Slivered almonds
Instructions
1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with 6 paper liners.
2. In a large bowl, whisk together the dry : flaxseed meal, cocoa powder, cinnamon, baking powder, and salt.
3. In a separate medium bowl, mix the wet : pumpkin puree, sugar-free caramel syrup, melted coconut oil, egg, vanilla extract, and apple cider vinegar until well combined.
4. Pour the wet into the dry and stir until just combined. Be careful not to overmix.
5. Divide the batter evenly among the 6 prepared muffin liners.
6. Sprinkle the slivered almonds over the top of each muffin, pressing them gently into the batter.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Size: 1 Muffin
• Yields: 6 Muffins
• Calories: 183
• Net Carbs: 4.4g
• Total Fats: 13g
• Protein: 7g
• (Disclaimer: is an estimate and may vary based on the specific used.)
Pro Tips
• Let the muffins cool completely before eating. Flaxseed-based baked goods firm up significantly as they cool, which greatly improves their final texture.
• For an extra chocolatey kick, fold in 1/4 cup of sugar-free chocolate chips into the batter before portioning it into the muffin liners.
• Store leftover muffins in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for a quick grab-and-go snack.
• Ensure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
FAQ
Q: Are these pumpkin chocolate muffins gluten-free
A: Yes, these muffins are naturally gluten-free because they use flaxseed meal instead of wheat flour. To be certain, always ensure all your other ingredients, like baking powder, are certified gluten-free.
Q: Why is it important to let the muffins cool completely
A: Letting the muffins cool is a crucial step. Baked goods made with flaxseed meal firm up significantly as they cool, which greatly improves their final texture and prevents them from being too crumbly.
Q: How should I store these keto muffins
A: Store leftover muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, they freeze beautifully and make for a perfect grab-and-go snack.
Q: Can I add chocolate chips to this recipe
A: Absolutely! For an extra chocolatey kick, you can fold in 1/4 cup of sugar-free chocolate chips into the batter before dividing it into the muffin liners.
