Low Carb Pumpkin Crunch Muffins

Pumpkin season can happen anytime with the invention of canned pumpkin. I especially start cranking out the pumpkin recipes for fall season and enjoy the warm spices then so much more!

I have created a sugar free, gluten free, keto, low carb pumpkin muffin that you will be so enthralled with! It is moist with a crunchy topping that REALLY sets it apart from other muffins you may have had!

They are NOT dry or crumbly at all and you will be sharing the recipe with all of your friends because it is THAT GOOD!!

Don’t forget to get some of these tulip cupcake liners as it allows for your muffin to rise up and get that bakery style feel!

If not, then I recommend you go with filling the muffin cups half full to allow room for the topping and rise.

Low Carb Pumpkin Crunch Muffins

Prep Time 15 mins
Cook Time 25 mins
Course Breakfast, Snacks
Cuisine Country Style

Ingredients
  

Crunch Topping

  • 1/2 cup almond flour
  • 1/3 cup Keto Brown Sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup softened butter
  • 1/3 cup Purely Elizabeth Keto Granola Clusters

Muffin Batter

  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup keto brown sugar
  • 2 tbsp allulose sweetener
  • 4 large eggs warmed to room temperature
  • 1 cup canned PURE PUMPKIN puree – NOT pie filling
  • 1 tsp vanilla extract

Instructions
 

Crunch Topping

  • Mix all ingredients together EXCEPT granola.
  • Using a fork, work in the softened butter by stirring and mashing.
  • Once incorporated, stir in the keto granola. Set aside.

Muffin Batter

  • Preheat oven to 375F.
  • Add all ingredients to a large bowl and whisk well.
  • Line a muffin tin with liners or grease.
  • Fill lined or greased muffin wells 3/4 full with batter.
  • Crumble topping over all muffin batter using it all, distributing evenly among cups.
  • Bake 20-25 minutes until toothpick tested clean.
  • Cool completely before storing in the fridge up to 5 days.
  • Can be frozen and thawed on counter for meal prepping.
Keyword almond flour, baked, coconut flour, gluten free, keto, keto granola, keto muffin, low carb dessert, low carb muffin, lowcarb, muffin, pumpkin, pumpkin muffiin

Low Carb Cranberry Orange Scones

A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.

These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bitešŸ¤£

Now this recipe is ultra versatile as you can swap out extracts and swap out additions!

It is important to follow the steps as they are meant to be the way they are so you achieve the same results.

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Here is a picture after mixing and letting it rest 10 minutes.

Here is a picture after patting into shape and working in the cranberries.

Here it is after cutting.

Here they are on the pan.

I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.

Low Carb Cranberry Orange Scones

1/2 cup coconut flour

1/2 cup almond flour(plus extra for dusting)

1/4 tsp salt

1/8 tsp powdered stevia

2 tsp baking powder

3 Tbsp keto brown sugar

2 Tbsp monkfruit or erithrytol granulated sweetener

2 Lg eggs

1/2 cup heavy cream

2 tsp vanilla extract

3 tsp orange extract

1 cup frozen cranberries

1/2 cup butter; melted and cooled

*Optional: 1 egg whisked for brushing on

Drizzle Topping:

1/2 cup confectioners erithrytol

1/2 tsp vanilla

2 Tbsp heavy cream

5 tsp water

Preheat oven to 350F.

Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.

Mix dry ingredients into wet ingredients.

NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.

Pat out into a flat round approximately 10 inches wide. Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.

Brush tops with whisked egg and sprinkle with additional monkfruit.

Bake 30 min until almost firm and golden brown.

Whisk drizzle ingredients in a small bowl.

Once scones have cooled, drizzle with topping!

Keep in airtight container up to 5 days. Lasts longer in the fridge.

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Low Carb Chocolate Fudge

When I tried to make a low carb fudge icing I inadvertently made this treat! The trick is in getting a whipped consistency so it melts in your mouth almost instantly!

The best thing about it is that it stays firm at room temperature!! It would be perfect to make up a large batch to give as gifts as I imagine they would be good for mailing to friends and family!

You may find you can lower the carb count if you use different chocolate chips, but trust me when I say that Lilys sugar free chips did not work for me and turned into a mess! So try at your own risk!

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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Fudge

1 cup 60% Ghiradelli Chocolate Chips

1/3 cup coconut oil

15d liquid stevia

2 tsp vanilla extract

1/4 cup monkfruit sweetener/or erithrytol comparison

1/4 cup chopped pecans

Line a 9″x5″ bread pan with parchment paper, set aside.

In a small saucepan melt chocolate chips with coconut oil and monkfruit sweetener whisking well. Keep at medium low heat to not scorch the chocolate. After it is smooth, remove from heat and whisk in vanilla extract and liquid stevia.

Place in a DIFFERENT bowl and place in the freezer for 10 minutes.

With a hand mixer, mix on medium high for 3 minutes, then return to the freezer for 10 minutes.

Then mix again for 3 minutes with the mixer.

Pour into your parchment lined pan, top with chopped pecans and put in the fridge for 10 minutes.

Remove from fridge and let sit on counter for 10 minutes. Cut lengthwise in thirds then crosswise making a total of 21 chunks.

Each chunk is 4g net carb each.

If you use other nuts to top, figure in those carbs. I have figured the carbs using the pecans.

Store long term in fridge.