Keto Pumpkin Muffins With Chocolate Chips

Five chocolate chip pumpkin muffins surrounding one pumpkin muffin that is broken in half with the inside facing up. The muffins are on a piece of parchment paper on wood.

5 from 1 reviews

These keto pumpkin muffins are a total fall vibe. They're super soft, moist, and are filled with pumpkin spice and everything nice. And these healthy pumpkin muffins have a perfectly sweet flavor, but are completely sugar free, and have just over 2.5 NET CARBS each!



1 cup + 2 tbsp (130g) Almond Flour

1/3 cup (40g) Coconut Flour

1/2 cup (90g) Granular Swerve

1 tbsp Baking Powder

1 tbsp Pumpkin Pie Spice

1/4 tsp Sea Salt

4 large Eggs

3/4 cup (200g) Pumpkin Puree

1/3 cup (70g) Coconut Oil (melted)

1/4 cup (60g) Butter (melted)

1 tsp Vanilla Extract

1/2 cup (80g) Sugar Free Chocolate Chips


  1. Preheat the oven to 350°F (177°C). Line 10 muffin cups with muffin liners or parchment paper.
  2. Stir together the coconut flour, almond flour, granular swerve, baking powder, pumpkin pie spice, and sea salt in a large bowl.
  3. Mix eggs, pumpkin puree, melted butter, coconut oil, and vanilla extract in another bowl until completely incorporated. Add dry ingredients and chocolate chips. Stir well until a batter forms.
  4. Spoon the batter evenly into the muffin cups (about 3/4 full) and smooth the tops.
  5. Bake for about 30 minutes or until an inserted toothpick comes out clean.


The scale up function does not change the gram measurements.


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