KETO RECIPES – PUMPKIN SPICE KETO MUFFINS w/ ALMOND FLOUR + COCONUT FLOUR – LOW CARB MUFFINS on YouTube

KETO RECIPES – PUMPKIN SPICE KETO MUFFINS w/ ALMOND FLOUR + COCONUT FLOUR – LOW CARB MUFFINS

Joe Duff – The Diet Chef
Easy keto recipes – LIKE THIS LOW CARB MUFFIN RECIPE – are THE BEST #keto recipes! This low carb pumpkin spice muffin recipe is made with coconut flour, almond flour, and protein powder. And these muffins are just the perfect keto breakfast idea! They have everything that you love about a pumpkin spice late from Starbucks, but just in muffin form!

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THINGS I USED IN TODAY’S KETO RECIPE:

Isopure Protein Powder: https://amzn.to/2FHlNup

Food Scale: http://amzn.to/2stDBTb

Lily’s Chocolate Chips: https://amzn.to/2r51rBr

Granulated Erythritol: https://amzn.to/2Blb9p4

Coconut Flour: https://amzn.to/2r3zBFu

Almond Flour: https://amzn.to/2QPJUsa

OTHER KETO RECIPES:
Keto Pizza: https://bit.ly/2vaJV0U
Keto Chocolate Peanut Butter Breakfast Bars: http://bit.ly/2MSKh7j
Keto Pound Cake: http://bit.ly/2xdYC3t
Keto Chocolate Cream Cheese Cookies: http://bit.ly/2OFdsHS
Keto Strawberry Cheesecake Fat Bombs For Keto: https://bit.ly/2M2TjtW

KETO MUFFINS

Isopure Unflavored Protein Powder – 1 Scoop (30g)
NOTE* If not using protein powder use 2 cups almond flour
Almond Flour – 1 3/4 Cups (175g)
Coconut Flour – 1/4 Cups (25g)
Erythritol – 2/3 Cups (66g)
Baking Powder (1/2 Tbsp)
Low Carb Chocolate Chips – 1/4 Cup (56g)
Pumpkin Spice – (1/2 Tbsp)
Butter (softened/melted) – 1/2 Cup (a stick)
Eggs – 4 Large
Pure Pumpkin – 1 Cup (240g)
Vanilla Extract – 1 Tbsp

INSTRUCTIONS:

In a medium sized bowl add all of the dry ingredients (except for the low carb chocolate chips), mix well, and set aside.
In a large bowl add all of the wet ingredients and combine with a hand mixer.
Add the dry ingredients into the wet ingredients and combine.
Once combined mix in either half (or all) of the low carb chocolate chips.
Line a 12 slotted baking tray with paper liners and add the muffin batter equally to each slot.
Top with remaining chocolate chips if you saved some.
Bake the muffins at 350 degrees for around 30 minutes.
Cool the muffins in the tray.
Store for several days in an air-tight container in the fridge.

Calories:
Fat: 18g
Carbs: 8g
Fiber: (4g)
NET CARBS: 4g
Protein: 7.5g

*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
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Free 20 Mug Cakes E-Book: http://bit.ly/WeeklyRecipeNewsletter

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