Low carb pumpkin recipes are all the rage as soon as fall hits. I am a huge fan of fall in the Pacific Northwest and everything that comes with it. Long sleeved cozy shirts, fireplaces, low carb pumpkin spice lattes, keto slow cooker recipes and lots of snuggles with my pups.
Low carb baking is generally outside of my wheelhouse. It is not something I do often. I think it is because I typically gravitate towards the savory in my own personal cravings. I would take something salty and crunchy over something sweet any day. However, once in a while I throw some things around in the kitchen and whip up a delicious low carb and gluten free sweet treat. I have a couple of other sweet tricks up my sleeve, like these Chocolate Peanut Butter Bacon Cookies, or this Flourless Chocolate Peanut Butter Cake. How about these Chocolate Mocha Cupcakes or these Chocolate Peanut Butter Bars? That is about the extent of my low carb baking. I leave that up to some of my other low carb blogging buddies.
A note about substitutions: I often get emails and comments asking about various substitutions for my recipes. Usually when I post a recipe, that is the only way I have tried it. It makes speaking to substitutions difficult. I would hate for you to waste your ingredients. However, with this recipe, you could easily substitute the heavy cream with almond milk or coconut milk. You could also substitute the peanut butter with almond or cashew butter. You can substitute the butter with ghee, coconut oil or avocado oil. Happy cooking! Enjoy!
Sign up for updates to receive my FREE low carb and gluten free meal plans:
heavy cream – almond or coconut milk peanut butter – (can use almond or cashew butter)
- 3 large eggs
- 15 oz can organic pumpkin (get it here)
- 1/2 cup peanut butter
- 1/4 cup grass-fed butter, melted
- 1/4 cup heavy cream
- 20 drops liquid stevia (get it here)
- 1 tsp vanilla extract
- 1/2 cup coconut flour (get it here)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Swerve sweetener (get it here)
- 1 tbsp pumpkin pie spice (recipe here)
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of sea salt
- 1/2 cup sugar free chocolate chips – optional (grab the brand I use here)
- Preheat oven to 350°. Lightly grease a muffin tin or line it with muffin cups. I like to use silicone bakeware. Nothing sticks to it and cleanup is a cinch. (Check it out here)
- In a large mixing bowl, combine eggs, pumpkin, peanut butter, butter, heavy cream. liquid stevia and vanilla extract. Mix until well combined.
- In a separate mixing bowl, combine coconut flour, cocoa powder, sweetener, pumpkin pie spice, baking soda, baking powder, and sea salt. Mix until all ingredients are well incorporated. Make sure there are no visible clumps of baking powder.
- Slowly pour the wet ingredients into the dry ingredients, mixing as you pour. Mix until it is smooth and there are no visible clumps.
- Fold in half of the chocolate chips.
- Spoon the batter into 12 muffin tin wells, filling 3/4 of the way full.
- Top with remaining chocolate chips.
- Bake for 30 minutes or until sticking a toothpick in the center comes out clean.
- Allow to cool on a cooling rack for 30 minutes before serving.
Per Serving (1 Muffin) – Calories: 162 | Fat: 13.2g | Protein: 6.5g | Total Carbs: 10g | Fiber: 5.1g | Net Carbs: 4.9g
Nutritional information does not include chocolate chips as they are listed as optional and nutritional information will vary greatly by brand used. I recommend using Lily’s as they are low in carbs and sweetened with stevia. (You can get them here)
- Serving Size: 1 Muffin