Pumpkin Walnut Muffins 3:1

Pumpkin Walnut Muffins 3:1

Makes: 4 muffins

Prep: 10 min   Cook: 18 min

INGREDIENTS

65 g KetoCuisine™

14 g Egg (raw, mixed well)

26 g 36% Cream

12 g Butter, melted

12 g Chopped walnuts

6 g Gluten flour

75 g Pumpkin, canned, unsweetened

OTHER INGREDIENTS

Pinch of cinnamon, nutmeg, baking soda and baking powder

DIRECTIONS

  1. Preheat oven to 350°F

  2. Combine KetoCuisine™, gluten flour, pinch of cinnamon, nutmeg, baking soda, and baking powder

  3. In another bowl mix 15 g cream, pumpkin, egg, and butter

  4. Combine wet ingredients with dry ingredients and mix well. Careful not to over-mix

  5. Pour into silicon muffin cups and top with chopped walnuts

  6. Bake for approximately 18 minutes or until a toothpick inserted in the center of the muffin comes out clean

TIPS

  • Remainder of cream can be whipped with sweetener or saved to drink

PER RECIPE

Calories: 785 | Protein: 12.2 g | Fat: 76.1 g | Net Carb: 13.14 g | Ratio: 3:1

PER 1 MUFFIN (YIELD OF 4 MUFFINS)

Calories: 196 | Protein: 3 g | Fat: 19 g | Net Carb: 3.3 g | Ratio: 3:1