Keto Pumpkin Spice Monkey Bread Muffins
These Keto Pumpkin Spice Monkey Bread Muffins have built in portion control and reheat perfectly straight from the freezer - so they can be made weeks or even months ahead! Low carb, gluten free, atkins friendly.
These Keto Pumpkin Spice Monkey Bread Muffins have built in portion control and reheat perfectly straight from the freezer - so they can be made weeks or even months ahead! Low carb, gluten free, atkins friendly.
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons butter
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 large eggs
- 1/8 teaspoon ground nutmeg
- 1/4 cup coconut flour
- 1/4 tsp allspice
- 2 cups shredded whole milk mozzarella cheese
- 3/4 cup superfine blanched almond flour
- 3 tablespoons granulated erythritol sweetener
- 1/4 cup pumpkin puree
- 1/2 cup swerve
- 2 tablespoons chopped pecans (optional)
- Carbohydrate 6.26774158064988 g
- Cholesterol 97.4545833372402 mg
- Fat 15.0651950422958 g
- Fiber 2.96940992108439 g
- Protein 4.11913806358031 g
- Saturated Fat 10.2123132577645 g
- Serving Size 1 1 muffin (62g)
- Sodium 111.695805752001 mg
- Sugar 3.2983316595655 g
- Trans Fat 1.1574451523776 g
- Calories 169 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Combine the almond flour, coconut flour, baking powder, sweetener, cinnamon, and nutmeg in a medium sized bowl and mix well.
- Combine the cheese and 2 tablespoons of butter in a large bowl. Microwave for 2 minutes. Stir well to combine.
- Add the dry ingredients to the melted cheese, along with the eggs and pumpkin puree.
- Stir well with a rubber spatula until a dough forms. Let the dough sit for 5 minutes.
- Meanwhile grease a muffin tin with butter.
- Combine the sweetener, cinnamon and pinch of salt in a small bowl and mix well.
- Pinch off a small piece of dough and roll it into a ball about 3/4 inch in diameter.
- Roll the ball in the sweetener mixture and place it in a greased muffin cup.
- Repeat with two more balls for a total of three balls per muffin cup.
- Fill all ten cups with three coated dough balls each.
- Add the butter to the remaining sweetener and cinnamon mixture and microwave for 30 seconds.
- Stir and spoon a little of the butter mixture over each muffin.
- Top with chopped pecans if using.
- Bake in the center of the oven for 30-35 minutes, or until golden brown and slightly firm to the touch.
- Remove and cool slightly before serving warm.
Baking with alternative flours requires strict temperature control because almond and coconut flours lack gluten networks to trap expanding gases. Melting mozzarella cheese at 100 percent power for two minutes creates a pliable base, but cooling the mixture slightly before adding whole eggs prevents premature protein coagulation. Letting the formed dough rest for five minutes hydrates the coconut flour fully, absorbing free moisture and preventing a gritty texture in the finished crumb.
- Scaling this batch requires precise flour ratios. Doubling the recipe means maintaining the exact 3-to-1 ratio of blanched almond flour to coconut flour to avoid a dense, absorbent dough.
- Shaping the 3/4-inch dough balls requires lightly oiled hands. Low-carb doughs lack natural elasticity and stick to dry skin easily.
- Bake these muffins in the center of a preheated 350-degree oven for 30 to 35 minutes. Pull them when the tops turn golden brown and feel firm under light pressure.
- Store baked portions in an airtight freezer container for up to three months. Reheat individual units directly from frozen in a 350-degree toaster oven for five minutes to restore the exterior crust.
Pair these spiced muffins with unsweetened black coffee or bold espresso to cut through the richness of the mozzarella and butter base. Acidity from a hot beverage balances the heavy fat content of low-carb baked goods.
