You are going to love these delicious and nutritious Keto Zone pumpkin chia muffins!

This autumn, as the temperature begins to drop and the days become shorter, you have probably noticed pumpkins are beginning to appear in your local market.

While pumpkins are relatively dense in carbohydrate content, when prepared correctly and eaten in moderation, they can be a great addition to a ketogenic diet.

This tasty recipe includes chia seeds for added fiber and healthy fats. Fiber helps to mitigate blood sugar spikes from carbs by slowing the absorption of glucose into the bloodstream.

These muffins also provide bioavailable protein from organic eggs, healthy fat from blanched almond flour, as well as a host of vitamins and minerals from the pumpkin purée. All of this nutrition with only 4 grams of net carbs per muffin.

With this ketogenic pumpkin muffin recipe, there is no reason to feel guilty about indulging in your sweet tooth this fall season!

Keto Zone Pumpkin Chia Muffins

Ingredients

1 1/2 cups blanched almond flour
1 cup organic pumpkin purée
6 organic/pasture-raised eggs
1/4 cup chia seeds, like Living Chia with Probiotics
1 tablespoon baking powder
1 tablespoon pumpkin spice mix
1/4 cup keto sweetener
1/2 cup grass-fed butter, melted
1/4 cup organic pumpkin seeds

Instructions

1. Preheat oven to 350°F.
2. Combine almond flour, chia seeds, baking powder, pumpkin spice mix, and keto sweetener in a large mixing bowl.
3. Whisk until well-combined.
4. Separate the egg yolks from the whites into two separate bowls.
5. Whisk the egg white vigorously until they begin to form soft peaks.
6. Add melted butter and pumpkin purée to the bowl with the egg yolks.
7.  Mix until well-combined.
8. Slowly begin to add dry mixture to wet mixture as you continue to whisk.
9. Once wet and dry mixture are well combined, slowly add in the egg whites and stir slowly and gently.
10. Prepare a muffin tray with paper muffin cups.
11. Equally distribute the batter between the muffin cups.
12. When ready, put the muffin tray in the oven to bake for 15 minutes.
13. After 15 minutes, remove muffins from the oven and top with pumpkin seeds.
14. Return muffins to the oven to bake for another 15 minutes or until a toothpick comes out clean.
15. Remove muffins from oven and allow to cool.
16. Muffins will keep in the fridge for up to 1 week.
17. Serve and enjoy!

Nutrition Facts

Yields: 12 muffins

Serving Size: 1 muffin

Per Serving:

Calories: 215 kilocalories

Fat: 19 grams

Total Carbohydrates: 8 grams

Fiber: 4 grams

Net Carbs: 4 grams

Protein: 8 grams