Delicious Keto Pumpkin Muffins With Cream Cheese

My sweet tooth remains even though I have been on a Keto diet for nearly a year. So when I find a dessert recipe that is delicious and low carb, I get excited.

The Keto Pumpkin Muffins with cream cheese is a keeper. (Link to recipe page below). With the addition of pumpkin, you will be getting a huge dose of Vitamin A. Mix in some nuts and seeds to boost the goodness.

This recipe is messy. I don’t do much baking these days, and I had one huge mess in my kitchen after making these muffins. I kept thinking, “I hope they are worth it”. And they were!

Anyone would eat these muffins – serve them to your non-keto friends and family

keto pumpkin cream cheese muffins
Baked and cooling

The recipe says to swirl the cream cheese topping with a toothpick, but I put one more spoonful of batter over the cream cheese instead.

keto pumpkin cream cheese muffins
I added seeds and nuts

The recipe I followed (and changed a little) is on the Gimme Delicious website. Choose the “Jump to Recipe” link at the top to miss some of the many ads and popups on the page. Print the recipe out to read and you won’t be distracted by all the stuff going on on the page. I really hate that about cooking sites.

Most of the muffins from my batch were wrapped up and stored in the freezer. I only eat 1/2 muffin at a time so they will last a while.

Recipe Changes I Made

To sweeten the batter, the recipe calls for Swerve granular sugar. I only have Swerve confectioners sugar, so I used it. The muffins turned out fine.

I chopped some sunflower and pumpkin seeds along with walnuts to mix with the batter.

After plopping the cream cheese mixture on top of the muffins, I added one more small scoop of batter to cover it. I did not swirl the cream cheese in.

To-Do Next Time

Take out butter and cream cheese ahead of time to soften.

Mix ingredients together first before adding to the bowl. Example: mix the eggs, pumpkin and vanilla THEN add to the mixing bowl. Do the same with the dry ingredients.

I would use the entire eight ounce package of cream cheese next time just so I don’t waste that last little bit. The muffins could handle it.

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Low Carb Yummy Biscuits For the Keto Diet

Cutting bread out of my diet has been the toughest part of this diet change. I suspect it is for many people. We grow up eating bread. Now I have found a biscuit recipe that is really delicious.

I’ve tried a couple of “bread recipes” that replace white flour with low carb almond flour and they were okay. I often eat the quick keto bread for breakfast because it is very quick to make. But it’s more of a corn muffin consistency – not really a piece of bread. It’s fine for breakfast but that’s about the only time I eat it.

I believe very little of what I see online, but these Keto biscuits sounded worth trying. Eating Keto means cheese, butter, and sour cream are good to eat, and these biscuits contain all three.

Low carb Keto biscuits
Simple and delicious – really

I followed the recipe exactly, using sour cream and shredded cheddar cheese. I only had a larger muffin pan that made six muffins, so I made six biscuits. Yup, I ate one, of course. They had to cook longer, by about five minutes. Even in the larger pan they are not huge biscuits, and I oiled it good but they stuck like mad.

See the recipe for Low Carb Keto Biscuits at Kirbie’s Cravings.

Change up the recipe and use yogurt in place of the sour cream. Use cream cheese, or another cheese in place of cheddar. Add herbs and omit the cheese, or cut down, for a lighter biscuit – maybe?

This one is a keeper, and I will be making them again.

Quick Keto Bread in 45 Seconds

I love this quick Keto bread because it is very fast to make, and it is not bad as far as taste goes. My first attempt was okay. It’s cooked in the microwave, so blah… but then you must toast it and add butter. In fact, when you mix this recipe up, add some poppy seeds, any other Keto-friendly item, it’s pretty good.

quick Keto breads
Fast and easy little “breads”

Find the full recipe just about anywhere online. That’s right, I’m not even sure whose recipe this is because it is EVERYWHERE. Eating on a dime is the place I first discovered this recipe, so that is the one I will link to. It’s not my recipe, but you can see the easy mixing directions at the link.

If you have ever tried to come up with a replacement for real, normal bread, you will quickly realize there is no substitute. All Keto, and gluten-free bread is simply not bread as we know it, in my opinion. But, this little batch of very quick bread / muffin will fill the gap. It’s not bad.

The recipe at the site I found says to make it in one dish and bake in the microwave for 90 seconds. I made mine in two little ramekins and baked each one for 45 seconds. I slice one of them in half and toast to eat with my breakfast. The other I save in the fridge for the following day.

Keto breakfast of quick bread and omelet
My breakfast

Above is one of my favorite breakfast omelets. I first sauté spinach in butter and remove from the pan (this would work with kale, peppers, onions, etc.) and remove it once cooked.

Then I break one (or two) egg(s) into the pan and scramble a bit to make a flat layer. Then I sprinkle with crumbled goat cheese (or any cheese) and top with the spinach. Fold over the ends of the egg to make a “roll” and flip to finish heating.

For the quick Keto bread you will need almond flour (which is the only ingredient you may not have), 1 egg, butter, baking powder, and a pinch of salt. You will need a dish to bake it in, and a microwave. See the link above for directions and amounts.

If I am craving bread or toast, I have a good substitute. There are other Keto breads I plan to try as soon as I have all the ingredients.