Keto Pumpkin Cream Cheese Muffins

prep time 10 minutes, baking time 30 minutes, serves 8 people

Keto Pumpkin Cream Cheese Muffins are the sweet and festive treat you need this fall. Each bite gives you an explosion of delicious pumpkin flavors and a cheesecake filling . They make a good breakfast and snack. Store  the muffins in refrigerator.


  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 3 eggs
  • 1 cup sugar free pumpkin puree
  • 1/2 cup avocado oil or melted butter
  •  8 oz cream cheese + 2tbsp sugar substitute powder+ 1tsp vanilla extract. 1 egg
  • 1/2 cup sugar substitute ( I used erythritol)
  • 1/2 tsp pumpkin all spice
  • 1tsp vanilla extract
  • 2 tsp baking powder
  • pinch of salt


  1. Preheat the oven to 350F/180C. Grease a muffin pan, or line with paper muffin cups.
  2. In a large mixing bowl, whisk 1/2 cup sweetener and eggs together until light and fluffy.
  3. Add the pumpkin puree and vanilla, and mix well to combine
  4. In a separate bowl, sift  together the almond flour, coconut flour, baking powder, pumpkin spice, and salt.
  5. Add the dry ingredients to the wet ingredients, and stir to combine. Divide the batter into the prepared muffin tins.
  6. In a small mixing bowl, stir together the softened cream cheese and 2 tbsp of sweetener.   With back of spoon make indentation in the middle of each muffin batter. Add a generous tablespoon of softened cream cheese mixture to each muffin

7.Bake for 20 – 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean


8.Take out of oven cool and serve.