Low Carb Pumpkin Pie Muffins

So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!

It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!

You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!


Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?

It comes together quickly and without much effort in your crockpot!! Perfect for spreading on biscuits, pancakes, waffles, or layered with my No Bake Cheesecake in a dish for a pumpkin delight!

Get your hardcopy or e-book copy of my 2nd cookbook here!

My 2nd Cookbook
Print Recipe
Low Carb Pumpkin Pie Muffins
Taking muffins to a new level when it takes on a moist pie texture BUT still holds together for portion control and transport!
Prep Time 15 min
Cook Time 30 min
Servings
muffins
Ingredients
Topping
Prep Time 15 min
Cook Time 30 min
Servings
muffins
Ingredients
Topping
Instructions
  1. Preheat oven 375F. In large bowl whisk all the dry ingredients. In a small bowl whisk all of the wet ingredients.
  2. Slowly add the wet ingredients to the dry ingredients while whisking. Whisk well then let it sit for 5 minutes to thicken.
  3. Prepare a muffin pan by greasing the tin or placing muffin cups in it.
  4. Bake 30 minutes until centers are set and toothpick test comes out clean.
  5. If you desire a LESS moist muffin , cook an additional 5-10 minutes but watch so they do not burn as this may occur if baked too long.
  6. Let the muffins cool for 10 minutes. Put monkfruit sweetener and cinnamon in a small shallow bowl.
  7. Dip the tops of the muffins in the melted butter, let excess drip, then dip in monkfruit/cinnamon topping in bowl.
  8. Store in the fridge up to 5 days.

pumpkin bread

Low Carb Pumpkin Bread

Its that time again…… PUMPKIN TIME!!

I understand not EVERYONE is excited about pumpkins but boy am I excited!! I never really used to like pumpkin before but tastes change and now it is one of my favorites!!

Here is a pumpkin spice recipe for you that I make up to have on hand for all of my pumpkin recipes each fall!

Print Recipe
Low Carb Pumpkin Bread
Now you can enjoy the flavors of fall with this super moist pumpkin bread that is not only low carb but gluten free, sugar free and grain free!
pumpkin bread
Prep Time 20 min
Cook Time 45 min
Servings
slices
Ingredients
Prep Time 20 min
Cook Time 45 min
Servings
slices
Ingredients
pumpkin bread
Instructions
  1. Preheat oven to 350F
  2. Line a 9x5 loaf pan with parchment paper and set aside.
  3. In a small bowl combine flours, baking powder, pumpkin spice, salt and xanthan gum. Whisk well. Set aside.
  4. In a large bowl of a stand mixer cream butter and monkfruit until light and fluffy.
  5. Scrape down the sides and add in eggs one at a time.
  6. Mix in the pumpkin puree and vanilla until well combined.
  7. While mixer is running, slowly add in the pre-whisked dry ingredients in 1/3 increments mixing after each.
  8. Batter should be thick. Spread into prepared pan.
  9. Sprinkle chopped nuts on top if desired. My favorite is pecans.
  10. Bake 45-50 minutes, or until toothpick test clean when placed in the center. Cool 5 minutes in the pan.
  11. Gently pull up by the sides of the parchment paper and let finish cooling on a cooling rack before slicing. Store leftovers in the fridge.

Keto Baked French Toast

This is a way to have cake for breakfast and add in some protein with eggs!

It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.

DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!

If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!

Get your copy here in my shop! I currently have hard copies OR e-book downloadable versions.

Print Recipe
Keto Baked French Toast
Take french toast to a new level with this keto breakfast cake you fry up like bread! The crispy outside gives it a taste like doughnts!
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Instructions
  1. Preheat oven to 350F.
  2. Prepare your 8 inch cast iron skillet OR pie plate/pan by greasing AND lining with parchment paper.
  3. In a medium bowl whisk all of the breakfast cake ingredients and pour into prepared pan.
  4. Bake 15 minutes for skillet or 10 minutes for pie pan. You want it golden brown and toothpick tested clean in the middle.
  5. Cut into 4 pieces or 6 pieces.
  6. Whisk dip ingredients in medium bowl in beginning. Pour out onto a dinner plate.
  7. Preheat a skillet over medium heat.
  8. Melt 1 tbsp butter in skillet.
  9. Being gentle, dip 1 piece into the dip mixture and fry in an 2 min each side as you would french toast.
  10. Serve with butter and keto maple syrup.
  11. Leftovers can be re-heated in the toaster.

keto cabbage skillet with ground beef and tomatoes

Keto Cabbage Skillet

This is quick, tasty and gets in the needed daily fiber with the low calorie star…….CABBAGE!

Everyone in my family enjoyed it, even my cabbage hating child who said it tasted like spaghetti!! WIN WIN!! And if you add some shredded cheddar cheese at the end so it melts on top…..EVEN BETTER!

Print Recipe
Keto Cabbage Skillet
Use up some leftover ground beef from tacos to keep this budget friendly! It some together quick and can easily be doubled for a large crowd without busting your wallet as cabbage is the main star!
keto cabbage skillet with ground beef and tomatoes
Course Main Dish
Cuisine Country Style
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Country Style
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
keto cabbage skillet with ground beef and tomatoes
Instructions
  1. Brown beef in a large skillet with salt and pepper to taste.
  2. Add in all of the other ingredients and stir/fold very well.
  3. Put on a lid and let it cook on medium for 15 minutes.
  4. Stir well before serving. Can top with shredded cheddar right before serving.
  5. Leftovers keep up to 5 days in fridge. Reheat in skillet or oven to warm.

scotch pancake muffin with butter and maple syrup

Low Carb Scotch Pancake Muffins

I do love a good pancake and have made them before here in the blender, and here in a bowl and here in a cast iron skillet…….BUT NOT IN A MUFFIN PAN yet!

Here is a light and fluffy pancake muffin that gets baked and then cooled to warm before enjoying! You can double the recipe and make a large batch. Once recipe makes about 12 muffins. Don’t forget to get some of my Keto Maple Syrup to top them with!

Print Recipe
Low Carb Scotch Pancake Muffins
Make these up quick and go get something else done as they bake! Don't forget to top with plenty of butter and make up some of my Keto Maple Syrup to go on them! Approx. 1g carb each. This is general and will vary on your brand of flours used. I use Bobs Red Mill.
scotch pancake muffin with butter and keto syrup
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
scotch pancake muffin with butter and keto syrup
Instructions
  1. Preheat oven to 350F. Grease or line a 12 cup muffin pan.
  2. Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
  3. Add remaining ingredients and whisk well until smooth.
  4. Let it sit 5-8 minutes to thicken.
  5. Scoop into a prepared muffin pan. Bake 25-30 minutes. Toothpick tested done. Will be golden brown, not dark. If it is turning too dark too fast, tent with foil last half of baking time.
  6. Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.

Benefits of Coconut Flour

I love baking with coconut flour🥞🍰
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It is an easy way to stay low carb AND gluten free easily!
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Coconut is made from 100% dehydrated coconut meat, and it contains no additional ingredients.
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It is an excellent source of minerals such as copper, magnesium, manganese, and selenium.

Magnesium plays numerous vital roles in the body, especially in muscles!
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Additionally, copper and selenium are essential minerals that, among other functions, have a primary role in the immune system!

The fiber found in this flour helped reduce triglycerides and the ratio of non-HDL to HDL cholesterol! Get the benefits like oatmeal but LOW CARB!
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Here are 11 Low Carb Coconut flour recipes to get you started!


Low Carb Crepes

I have not really had many crepes before in my life. Pancakes, yes, but crepes, no. So when my husband asked for some I had to figure out a low carb version that would work, and this one does!

I had strawberries with mine, but you could easily go with a different berry! Berries are low in carbs and high in fiber so they are a perfect fit for a low carb lifestyle!

Print Recipe
Low Carb Crepes
Enjoy crepes again with this quick recipe that comes together easy in your blender! Use cream cheese in place of mascarpone if you cannot find mascarpone. Makes 2 to 3 large crepes @ 1g net carbs each. Add in berries, I used 1/2 cup fresh strawberries at 6g net carbs. Blackberries are less, blueberries are more.
Course Breakfast
Cuisine French
Prep Time 5 min
Cook Time 3 min
Servings
crepe
Ingredients
Course Breakfast
Cuisine French
Prep Time 5 min
Cook Time 3 min
Servings
crepe
Ingredients
Instructions
  1. Preheat a griddle skillet on medium heat. Add all ingredients in order to a blender.
  2. Blend until very smooth.
  3. Brush oil onto warmed skillet. Tilt the skillet at a side angle and pour 1/4 cup batter in a swirl pattern while swirling the skillet until all covered.
  4. Wait until the edges dry then carefully with a scraper/spatula work it under the crepe to the center.
  5. Move spatula around to loosen the whole crepe then carefully flip over.
  6. Cook an additional minute to set the other side.
  7. Put onto a plate and fill with berries and top with Keto Maple Syrup. Top with sugar free whipped cream for ultimate enjoyment!

Low Carb Raspberry Muffins

I love any type of muffin and raspberry is one of my favorite kinds! You can of course use blueberries or blackberries as well! This recipe makes about 16-18 muffins. I use silicone liners, or paper liners. I also fill my muffin wells 1/2 to 3/4 full.

What is YOUR type of favorite muffin? Leave a comment below!

Print Recipe
Low Carb Raspberry Muffins
Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350F
  2. In a large bowl, whisk together almond flour, monkfruit and baking powder.
  3. Whisk in eggs, cream, lemon extract, vanilla extract, and stevia.
  4. Once incorporated, slowly mix in melted butter or coconut oil.
  5. Gently fold in berries. Do not stir too much or berries will break down.
  6. Scoop into muffin tins, 1/2 to 3/4 full.
  7. Bake 20 - 25 minutes until toothpick tested clean.
  8. Cool 10 minutes in the pan before enjoying!
  9. Carbs vary per berry used, but this one is 1.5g net carb per muffin when it makes 16.

Low Carb Stir Fry

I love a quick recipe that I can use during the week to get dinner done quick! I love the options available to switch up the broth to match the meat.

You can also change up the vegetables to match what you want! So customizable!

Consider using up leftover meat, or veggies too so you can use up what you have!

Print Recipe
Low Carb Stir Fry
Now you can have your stir fry and change it up how you want it as it is very customizable! Recipe makes 4 servings @ 9g carb per serving.
Course Main Dish
Cuisine Asian
Prep Time 20 min
Cook Time 20 min
Servings
servings
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 20 min
Cook Time 20 min
Servings
servings
Ingredients
Instructions
  1. In a small bowl mix soy sauce, keto brown sugar, sesame oil, ginger and garlic cloves. Set aside.
  2. In a large skillet greased with coconut oil, saute the veggies until al dente, not quite cooked all the way.
  3. Remove from the skillet and set aside in a bowl.
  4. Stir fry meat in skillet until cooked through.
  5. In the bowl with sauce ingredients from the beginning, whisk in the broth and tapioca starch.
  6. Add to meat in skillet and bring to a boil while stirring.
  7. Add veggies back in and toss to coat. Continue to cook for 2 minutes. Serve over cauliflower rice or alone.

Medicinal Mushrooms in my coffee

Have you ever tried medicinal mushrooms before?

This is my go to for getting a good jump on the day with tons of benefits! You see in the picture my favorite coffee cup with some Lion’s Mane & Chaga Blend coffee. I use 3 tbsp. of the ground blend in my French press and add in 2 tbsp. collagen (for gut health plus benefits to nails, skin and hair) and 2 tbsp. heavy cream.

I used to not be able to drink coffee without issues regarding acidity. I don’t have a definitive answer to WHY this version is ok with me, but it is and I am overjoyed considering I do LOVE coffee for the warm roasted flavor!

I purchase mine from Four Sigmatic! They have options without coffee too like hot cocoa and tea. Go check them out and get some for yourself!

Here is $15 to go towards your 1st order! Click here!

My favorite blend includes Lions Mane and Chaga. I also have tried the instant coffee with Cordyceps!

I enjoyed my cuppa joe with these French Toast Chaffles! You can find this recipe in my 2nd cookbook, “Chaffles, Cast Iron, and The Crock”. Click the picture to be taken to a digital copy of it you may purchase and then immediately download my over 86 Low Carb and Gluten Free recipes that take you from the waffle iron, cast iron and then the slow cooker!