Treat yourself to some fluffy and delicious keto pumpkin cream cheese muffins. They have a beautiful cream cheese swirl!
Preheat the oven to 350 degrees, and line 9 sections of a muffin tin with cupcake liners.
In a mixing bowl, combine the almond flour, eggs, butter, vanilla, pumpkin puree, baking powder, baking soda, pumpkin pie spice and ½ cup of the Swerve. Blend until well combined and smooth.
Fill the cupcake liners about ⅔ of the way full with the batter.
In a mixing bowl, beat together the cream cheese and 3 Tbsp. Swerve until smooth.
Place a spoonful of the cream cheese mixture on the top of each muffin, and use the tip of a butter knife to swirl it into the batter.
Bake for 25 minutes.
Allow to cool and serve.
Calories: 205
Net Carbs: 5 Net Carbs per Serving