These Keto Salted Caramel Chocolate Pumpkin Muffins have definitely hit the tasty jackpot! Pumpkin muffins are great by themselves, but then I added some Lilly’s salted caramel chocolate chips to the batter and these muffins went over the top of deliciousness, if that is even a word, lol.
Who says that the Keto diet has to be boring and without desserts?!?!? Not this gal, I need my sweets! I know, I know that some people say that You need to kick that bad habit of desiring sweets, but not me. Keto desserts are much needed and portion control is always important on any diet, Keto or not. So, go ahead and bake those Keto desserts, just remember to eat only 1 or maybe 2 not the entire batch, which is very tempting 🙂
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Keto Salted Caramel Chocolate Pumpkin Muffins Ingredients (scroll down for printable version)
- Pyure sweetener or your choice of sweetener
- pumpkin (canned)
- almond flour
- coconut flour
- baking powder
- baking soda
- pumpkin pie spice
- Lilly’s Chocolate salted caramel chips
- spray oil for the pan
There are a variety of artificial sweeteners on the market. I have tried some good, bad and ugly ones, lol. As far as granular artificial sweeteners, I like a sweetener called Pyure. It is a Stevia blend of Erythritol and stevia. It has a grainy texture like real sugar, however too much of it leaves a vanilla taste in your mouth.
Variety of Artificial Sweeteners
- Sweet & Low
However, for a more bread like texture I have added coconut flour to this recipe instead of all almond flour. With a mixture of coconut flour and almond flour the taste does not have a coconut flavor. If only coconut flour was used then the bread would have that coconut flavor. But, a mixture of both flours also gives a more moist bread which is what most people are looking for in a good bread recipe.
My Secret Ingredient!
I’m going to let y’all in on my secret ingredient. It is very hard to find, but so worth the hunt. The first time that I had tasted this secret ingredient was about 20 years ago when my mother went to old Mexico and came back with it. What is really surprising is that we baked with one bottle for a good 20 years and it never did spoil. I have never seen it in any of my local supermarkets and everything written on the bottle is in Spanish, but I’ll always recognize the bottle. So, this past Spring I was at a small nursery buying plants for my garden, a nursery, in a town of less than 2K people and there it set for sale on their shelf, the BEST VANILLA ever! I couldn’t believe it! I figured that I would have to go to old Mexico to find it. Amazing!
- hazel nuts
- brazel nuts
- toasted unsweetened coconut
- sugar free chocolate chips
- The batter will have a thick consistency.
- Fill the muffin tins 2/3 full, the batter will rise slightly.
- At approx. 20 minutes of baking, begin checking with a toothpick, the batter is a very moist batter, but the toothpick should come out clean when the muffins are done baking.
- At your local supermarket there are a variety of different sugar free chocolate chips to add to the top of these muffins;
- milk chocolate chip, dark chocolate chip, semi-sweet chocolate chip, white chocolate chip, butterscotch and chocolate mint chip.
- Another great idea would be to melt some sugar free chocolate chips and butter then drizzle on top of the each muffin.
- These muffins also freezes great. Just wait until the muffins cools from the oven then place the muffins in freezer ziploc bags and place in the freezer. To thaw just set out on the counter.
- These muffins can be a dessert or they could be a complete breakfast meal.
- Also, to cut down on net carbs and calories you can bake these muffins in the mini muffin tins. So, each muffin would be only 45 calories and 1.4 net carbs.
Directions (scroll down for printable version)
- Take a medium size bowl and add the following ingredients: melted butter, Pyure sweetener, eggs, canned pumpkin, vanilla, almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Take a whisk and combine well.
3. Once the above ingredients are combined well, add only 1/4 cup of the Salted caramel chocolate chips to the batter.
4. Take a spoon or spatula and mix well.
5. Take a muffin pan and spray the pan with oil.
6. Spoon the batter into the muffin pan and fill each one to about 2/3 full, this batter rises very little.
7. Take the remaining Salted Caramel Chocolate chips and sprinkle a few over each muffin.
8. Bake muffins for approx. 20 minutes. Bake until a toothpick comes out clean from the middle of the muffin.
- 1/2 cup or 1 stick of melted butter
- 2/3 cup of Pyure sweetener
- 4 eggs
- 1 cup pumpkin
- 1 tsp vanilla extract
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 4 tsp baking powder
- 2 tsp baking soda
- 3 tsp pumpkin pie spice
- 1 tsp salt
- 1/2 cup Lily's Salted Caramel Chocolate baking chips; 1/4c in batter and 1/4c on top of each muffin
- Preheat oven to 350 degrees
- Melt butter in a medium size bowl
- After butter is cooled, add remaining ingredients to the bowl: Pyure, pumpkin, vanilla, eggs, almond flour, coconut flour, 1/4 c of the salted caramel chocolate chips, baking powder, baking soda, pumpkin pie spice and salt
- Mix well
- Pour batter into a greased muffin pan up to 2/3 full
- Sprinkle over the remaining 1/4 cup of salted caramel chocolate chips over each muffin
- Bake approx. 20 minutes or until a toothpick comes out clean.
Each muffin has 90 calories, 5 grams of fat and 2.7 net carbs
Try some of our other keto desserts
- Keto Pumpkin Bread
- Keto Pumpkin Spice Muffins
- Easy Keto Cheesecake Chimichangas
- Keto Mint Chocolate Chip Cupcakes
- Easy Keto Peanut Butter Pie Cupcakes
Also, try our keto dinners and breads
- Easy Keto Ranch Bacon Biscuits
- Keto Sausage & Cabbage Casserole
- Spicy Keto Jalapeno Poppers
- Keto Cheddar Garlic Biscuits
If you make these Keto Salted Carmel Pumpkin Muffins, be sure to share it with us on Instagram @thelazykkitchen. We’d love to see your finished desserts!