Keto Pumpkin Cream Cheese Muffins

 225 calories each

Ingredients 

• 1/4 cup butter, at room temperature
• ▢3/4 cup Swerve Granular
• ▢2 eggs
• ▢1 cup pumpkin puree, (make sure it's pure pumpkin-no sure added!)
• ▢1 teaspoon vanilla extract
• ▢2 cups almond flour
• ▢2 teaspoons pumpkin pie spice, (or 1 and 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg)
• ▢1 teaspoon baking soda
• ▢1/4 teaspoon salt

For the Cream Cheese Filling

• ▢6 ounces cream cheese, room temperature
• ▢4 tablespoons powdered erythritol, can use powdered monk fruit, powdered swerve, or favorite keto sweetener
• ▢1 teaspoon vanilla extract

Instructions 

• Preheat oven to 350F. Grease a 12 count muffin pan or line with parchment liners. Set aside.
• To make the cream cheese filling:  In a small bowl, beat the cream cheese, erythritol, and vanilla with a small whisk or fork. Set aside.
• To make muffin batter: In a large bowl, beat the butter and sweetener until light and fluffy. Gradually beat in the eggs, pumpkin puree, and vanilla extract. Whisk in the almond flour, pumpkin spice, baking soda, and pinch of salt and fully incorporated.
• Divide batter into prepared muffin pan. Spoon about 1 tablespoon of the prepared cream cheese mixture onto each muffin and swirl with a toothpick or fork.
• Bake for 25 minutes or until cooked through.