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Free Printable: Low Carb & Keto Food List
Get It NowLow carb pumpkin recipes are one of the best things about fall! Especially healthy, low carb keto pumpkin muffins. These are deceptively simple, but taste so rich and cozy — most people won’t believe they’re coconut and almond flour pumpkin muffins! They’re made with real food ingredients and no sugar whatsoever… and taste perfect with a hot cup of keto butter coffee for a satisfying breakfast.
If you love pumpkin recipes this time of year, be sure to also try pumpkin pie cupcakes and keto pumpkin roll.
Which flour is the best one to use for healthy pumpkin muffins? Naturally, as with all my keto desserts, I only considered low carb flours. I experimented on keto pumpkin muffins with almond flour, coconut flour, and flax seed meal. Almond flour alone can be too heavy, coconut flour is too dense, and flax seed meal can be a little gritty. In the end, I settled on a combination of almond flour and coconut flour.
Making the low carb pumpkin muffins with coconut flour and almond flour helps create the best texture, better than one or the other alone. The coconut flour also helps keep them lighter. Low carb coconut flour recipes tend to be less heavy than almond flour ones.
In particular, I use a blend of Wholesome Yum Almond Flour, Coconut Flour, and Besti Monk Fruit Allulose Blend for the batter — the allulose keeps them super soft and moist, while the mix of flours keeps them cake-like. They make the ultimate pumpkin keto muffins that anyone can enjoy, whether or not they’re keeping track of carbs.
Why You’ll Love This Low Carb Keto Pumpkin Muffins Recipe
- Rich pumpkin spice flavors
- Moist, cakey texture
- Uses basic keto baking ingredients
- Just 10 minutes prep time
- About 4 grams net carbs per muffin
Almond Flour Pumpkin Muffins Ingredients
This section explains how to choose the best ingredients for keto pumpkin spice muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – This flour creates naturally gluten free pumpkin muffins, and it’s finely milled for a more authentic texture.
- Wholesome Yum Coconut Flour – This flour is made from one ingredient (pure organic coconuts!) and helps absorb the extra moisture from the pumpkin. Don’t skip it!
- Besti Monk Fruit Allulose Blend – This sweetener helps the muffins bake up soft, all with 0g net carbs. You may be able to substitute erythritol or another sugar replacement here (use the sweetener conversion chart), but the taste and texture will be different.
- Baking Powder
- Pumpkin Pie Spice – This is a blend of spices, including ground cinnamon, ginger, nutmeg, cloves, and allspice. You can get it pre-mixed or make homemade pumpkin pie spice instead.
- Sea Salt
- Eggs – Use whole, large eggs.
- Pumpkin Puree – You can make your own or get it canned. Avoid getting canned pumpkin pie filling, which contains added sugar.
- Almond Milk – Either plain or vanilla is fine, but make sure it’s unsweetened. You can order it online, get it at the grocery store, or make homemade almond milk. Other types of keto friendly milk would also work fine here.
- Ghee – Ghee makes these paleo pumpkin muffins, but you can also use butter or coconut oil instead. I admit I usually use butter when I make these.
- Vanilla Extract
- Pumpkin Seeds – These are pepitas, the hull-less seeds from specific varieties of pumpkins. Avoid seeds with the hull, which can be tough to chew in this recipe. You could easily swap these with walnuts, pecans, or sugar free chocolate chips, or top with a layer of cream cheese frosting after baking.
See the variations section below if you want to make these nut-free, dairy-free, paleo, or with cream cheese filling.
How To Make Low Carb Almond Flour Pumpkin Muffins
This section shows how to make keto friendly pumpkin muffins with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix dry ingredients. In a large mixing bowl, combine flours, sweetener, baking powder, pumpkin pie spice, and sea salt. Whisk well to ensure no clumps.
- Add wet ingredients. Add eggs, pumpkin puree, almond milk (or keto milk of choice), ghee (or fat of choice), and vanilla. Mix until completely incorporated. (It will be thicker than a traditional muffin batter — this is normal.)
- Scoop. Spoon the batter into a muffin tin lined with paper liners. Smooth the tops and sprinkle with pepitas.
- Bake. Bake in a 350 degree F oven until golden and an inserted toothpick comes out clean.
Tips For The Best Low Carb Pumpkin Muffins
Making keto pumpkin muffins with almond flour and coconut flour looks a little different than using traditional white flour, so keep these tips in mind.
- Choose the right fat. Go with ghee, butter, or solid coconut oil (melted). Avoid fats that are liquid at room temperature (i.e. olive or avocado oil), since the muffins will take on a different texture.
- Expect a thick batter. These keto pumpkin muffins need a thicker batter than most muffin recipes, even low carb muffin recipes. (For example, low carb keto blueberry muffins have a thinner batter.) But, because of the way the pumpkin and coconut flour interact with each other, this one starts out thicker. Don’t worry, the muffins won’t be dry!
- Fill muffin liners close to the top. Almond flour and coconut flour don’t rise as much as wheat flour, so the muffin liners should be pretty full. If you only fill them 1/2 or 3/4 of the way, you won’t get much of the best part – the muffin tops!
- Ensure doneness. An inserted toothpick should come out clean. Underbaking the muffins can cause them to fall (deflate) or be too wet inside. If muffins are browning too quickly, you can tent the pan with foil until they’re done.
- Cool if possible. This is not required, but cooling improves the inner texture. I do usually reheat them in the microwave or the oven when ready to eat. Adding a pat of butter to a warm muffin is just perfect!
Variations
One of my favorite things about this low carb pumpkin muffin recipe is that it’s easy to customize to make additions or fit any dietary restrictions. Below are the most common ones people ask me for.
Nut-free variation:
- Sub the almond flour: When I first published this low carb pumpkin muffins recipe, I said that golden flaxseed meal is a great almond flour replacement if you are nut-free due to allergies, or need to send these muffins to a nut-free school with your kid. However, I have since revised my recommendation and much prefer sunflower seed meal instead. It is also nut-free, but creates a much better texture than the flaxseed meal. That being said, almond flour still makes the best keto pumpkin muffins in terms of texture and flavor.
- Sub the almond milk: Replace it with coconut milk beverage — the liquid kind in the dairy section, not the thick kind in a can.
Dairy-free or paleo variation:
Although I make lots of paleo recipes, I wasn’t really planning to make paleo pumpkin muffins in this case. Fortunately, I was pleased that they turned out that way. Virtually all the ingredients are already paleo friendly!
- For the sweetener: Allulose is a natural sweetener, but some people prefer not to use it while following a paleo lifestyle. If that’s you, no problem. You can easily use another granulated sweetener in your paleo pumpkin muffins, like coconut sugar. That would not be sugar-free, but is natural and paleo friendly.
- For the fat: This recipe uses ghee as the fat, which is often okay for most dairy sensitivities, but coconut oil works fine if you need to be more strict. I personally am not dairy-free, so I often use butter. Both ghee and coconut oil would be paleo friendly as well.
If your version of healthy pumpkin muffins needs to be vegan, that’s not really my thing so I highly recommend these vegan pumpkin muffins instead. She has a gluten-free variation, and you can swap the sugars with sugar-free sweeteners if you’d like.
Keto Pumpkin Cream Cheese Muffins:
These almond flour pumpkin muffins go perfectly with the cream cheese filling I made for my keto cinnamon cream cheese muffins recipe. Simply follow the recipe below to make the batter, then click the link for instructions on assembling with the cream cheese filling. (You’ll get a few extra muffins if you add filling, compared to the ones without filling.)
Storage Instructions
- Store: Store this keto pumpkin spice muffin recipe in a covered container on the counter for 2-3 days, or in the refrigerator for up to one week.
- Freeze: Store in a freezer-safe container. Thaw at room temperature before serving.
More Low Carb Pumpkin Recipes
If you like keto coconut flour pumpkin muffins, you’ll love these other low carb ways you can use pumpkin:
Tools To Make Pumpkin Keto Muffins
- Muffin Pan – Has enough wells for a full batch of muffins!
- Paper Liners – The perfect nonstick liners that release clean.
- Silicone Liners – A reusable (and colorful!) liner option.
Almond Flour Keto Pumpkin Muffins Recipe
Low Carb Keto Pumpkin Muffins Recipe
Bake up low carb keto pumpkin muffins so rich and moist, you won't believe they have 4g net carbs each! And, these almond flour pumpkin muffins are ready in 35 minutes.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners.
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In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps.
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Stir in the the eggs, pumpkin puree, almond milk, melted ghee, and vanilla, until completely incorporated.
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Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full.) If desired, sprinkle pumpkin seeds on top and press gently.
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Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
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Recipe Notes
Serving size: 1 muffin
- This recipe was updated to make more moist muffins. The original version had 1/3 cup ghee, 1/2 cup pumpkin puree, and no almond milk. The ingredient list above and photos show the updated version.
- I originally made these low carb pumpkin muffins with erythritol sweetener, but updated the recipe to use Besti instead, because it makes them more moist and gives them a much better texture. The sweetener amount was also reduced from 2/3 cup sweetener to 1/2 cup, based on reader feedback.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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Save This Recipe Now© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
331 Comments
Jeanette
0Just made these muffins and they are wonderful! A nice fall treat.
Maya | Wholesome Yum
0I am so happy you liked the muffins, Jeanette! Have a great day!
Debra W
0I made these this morning for my women’s Bible study group. I made them mini without liners and they came out great. Instead of using erythrotol I used Monk fruit sugar and coconut sugar. I sprinkled a little Monk fruit sugar on top as well. Even the non-healthy peeps enjoyed them!
Maya | Wholesome Yum
0I’m so glad to hear that, Brenda! Have a great day!
Calbeauty1
0Made these last night and they we’re soooo good!!! Had my dinner guests try them too….who aren’t on a keto diet….and they we’re surprised how good they tasted. Bravo!!
Maya | Wholesome Yum
0I am so happy you liked the muffins! Have a great day!
Melissa Jusztin
0I was craving something pumpkin. Search the internet for low carb/keto. Came across your recipe and had all the ingredients so I baked them last night. So delicious. Even my worst critic (my daughter) thought they were yummy. Had one this morning with coffee. Great way to start the day.
Maya | Wholesome Yum
0I am happy you liked the muffins, Melissa! Thanks for stopping by!
Penny Frick
0Hi Maya, Did you use cupcake liners? When I have made muffins in the past, I have used silicone liners which make for easy removal, but the sides never seem to brown like the muffin tops. I am considering just putting these in the muffin tin with just a bit of non stick baking spray. Any thoughts from you or your readers on how they have baked a successful muffin?
Maya | Wholesome Yum
0Hi Penny, I used parchment paper liners. You could try just greasing the muffin tin directly, but I haven’t tried to say for sure if it would work. Let me know how it goes for you! It would likely be easier to remove them after cooling in this case.
Karen
0I have made these muffins four times now and LOVE them! They were my first introduction to keto baking and I was amazed at how yummy they were! Thanks for all your hard work developing and taste testing these recipes!
Maya | Wholesome Yum
0I am so happy you liked them, Karen! Have a great day!
Nita OBrien
0I just spray the muffin tin and they come lout easy and no waste sticking to the papers.
Andrea
0These were really good! A little fudgy on the inside but I loved the crunch of the pumpkin seeds. Couldn’t even wait for them to cool down. Going to try some butter on it tomorrow. I love all your recipes and you are my go to for when I want to try a new low carb recipe! Thank you!
Maya | Wholesome Yum
0Thank you, Andrea! I’m glad you liked them. You can bake them for a little longer if they are too fudgy inside. If the tops are too browned but the inside isn’t done, you can tent the top with foil to finish baking. I’m so glad you like the recipes!
Laurie
0Wow! These taste unbelievable! Thank you so much for this recipe! I was hoping to get a good recipe for this thanksgiving season, and this is the one! I hope I can just stop at one. I didn’t have pumpkin seeds, so I chopped up some almonds for the crunch, tastes great.
Maya | Wholesome Yum
0I am so happy to hear that, Laurie! Thank you!
Kitti Dee
0I made these today but use pure maple syrup and stevia. I also added macadamia nuts. They were the BEST gluten-free muffins I have ever tasted!!!! Thank you for this wonderful recipe!
Maya | Wholesome Yum
0I love that, Kitti! Thank you!
Stephanie
0I’m astounded at how delicious and easy this was not to mention weight loss friendly!
I added pecans because they were on hand. I chopped some up and just eyeballed it. Put a pecan half on top. Beautiful, light and fluffy! WOW!
Thanks so much !
Maya | Wholesome Yum
0I am so happy to hear that, Stephanie! Please come back soon!
Wendy
0I made these into donuts with the addition of some Lily’s mini chocolate chips, and tipped it with a confectioners Swerve and pumpkin pie spice glaze! Super yummy!
Maya | Wholesome Yum
0I am so happy the muffins, Wendy! Thank you!
Elizabeth
0I’m obsessed with my boyfriends moms’ pumpkin muffins, but wanted something with low sugar and low carbs to enjoy them with a little less guilt! Came across this recipe and it turned out AMAZING! I threw in some 72% dark chocolate chips which sweetened it up a bit more.
Maya | Wholesome Yum
0I am so happy to hear that, Elizabeth! Thank you!
Ronda
0Made these this morning. Delicious! Couldn’t even tell they were healthy. The best pumpkin muffin recipe I’ve tried yet.
Maya | Wholesome Yum
0I am so happy to hear that, Ronda! Have a great day!
ARDwyer
0I’d like to add flax meal to this recipe. Should I swap out the almond flour or just add 1/2 flax meal?
Maya | Wholesome Yum
0You can replace either some or all of the almond flour with flax seed meal. However, the flax seed meal makes the muffins a bit more gritty/grainy after cooling. If you are nut-free, I recommend sunflower seed meal instead. If you do use flax seed meal anyway, I recommend using it for some of the almond flour replacement but not all.
Becky
0Do you think it is possible to get 12 muffins instead of 10? If so what would be the nutrition info 12 muffins? And if you added pecans what would the nutrition be? Thanks
Maya | Wholesome Yum
0Hi Becky, You could make 12 muffins, but you’d have much less “muffin top”. The baking time might be reduced a little. I don’t have nutrition info for substitutions or modifications, but if you want to change something you can enter the ingredients you use and the number of servings changed into an online calculator.
Haley
0These are fabulous!!! Definitely saving the recipe. Do you know the saturated fat content?
Maya | Wholesome Yum
0Thank you so much, Haley! I don’t have that off-hand but you can enter the ingredients you used into an online calculator.
Patti
0I made these this morning. They were very good, but for me I am going to cut back on the pumpkin pie spice. They were also VERY moist inside, I cooked them for almost 25min and they were brown on top. I let them sit for about 5 min as they seem to recommend with any Keto baking recipe.
Maya | Wholesome Yum
0I am so happy you liked the muffins, Patti! Have a great day!
Terri
0These were amazing. I doubled the recipe (to share), and added 1/4 cup of avocado oil so they would be more moist. I also used Sukrin brown sugar substituted, and reduced the amount of that by 1/3. They were delicious!
Maya | Wholesome Yum
0I love to hear that, Terri! Thank you!
Lauri
0My kitchen is filled with scents of Fall. Fresh out of the oven just minutes ago – delicious muffins! The only substitution I made – I used pure maple syrup for my sweetener and only used 1/2 cup. Otherwise, followed recipe as written. Truly DELICIOUS and nutritious. A great way to begin a chilly day.
Maya | Wholesome Yum
0Yay for Fall, Lauri! Thanks for stopping by!
Christina James
0I am allergic to coconut, so would I just replace it with the same amount of almond flour?
Maya | Wholesome Yum
0Hi Christina, No, sorry, they are not interchangeable. Coconut flour absorbs a lot of liquid, so replacing it with the same amount of almond flour would make the muffins too wet. You could try replacing the 1/2 cup coconut flour with 1 1/2 cup almond flour (yes, triple the amount), but you’d end up with a lot more muffins and I can’t say for sure if that’s the right consistency. I have a video that will be posted shortly and you can check that to see what the batter consistency should be like.
Julie
0I replaced the eggs with flax eggs and they turned out great! I did have to cook them a little extra, but all worth the wait!
Maya | Wholesome Yum
0I am so happy you liked the muffins, Julie! Have a nice day!
Marion Buller
0I’m baking these now. They definitely do not have the smooth tops like your pictures. The batter was very thick. Is there something to make them moister? I added the extra oil already.
I just took them out of the oven and they are soft and moist on the inside, a little grainy. I used Swerve powdered sweetener because it’s what I had available. Any suggestions or do I just find a new recipe?
Maya | Wholesome Yum
0Hi Marion, Yes, the batter should be thick – BUT I did update the recipe recently to make it more moist. Finally, I recommend using almond flour or sunflower seed meal over flax seed meal, due to possible issues with graininess. I hope you’ll try the current version on the recipe card. I think you’ll like it much better!
Aron
0I made these today and they’re fantastic! I saw the recipe on your site a few months ago, but wanted to wait to make them until it was closer to fall weather. I love pumpkin anything. These are soft and moist, and they have a great pumpkin flavor. Thanks for sharing all these wonderful ideas!
Maya | Wholesome Yum
0I am so happy you liked them, Aron! Have a great day!
Lexi Sickafoose
0These were so yummy! I’m ready for fall!!! My kids loved them too! Thank you!
Maya | Wholesome Yum
0I am so happy you and your kids liked the muffins, Lexi! Have a great day!
Ashley
0I made these last night and they’re perfect! I made them with butter instead of ghee, and used only 1 teaspoon of baking powder. I used a leveled ice cream scoop to fill the cups and got exactly 10 muffins.
The flavor is amazing, this is the best low carb recipe I’ve made yet!
Maya | Wholesome Yum
0I am so happy that you liked them, Ashley! Thanks for stopping by!
Jean
0I tried these but all I could taste was the baking powder. Can I reduce or not even use it?
Maya | Wholesome Yum
0Hi Jean, Did you by chance use baking soda instead of baking powder? They aren’t the same, and baking soda would have a strong taste. Baking powder is different, and necessary to make the muffins rise.
Jessica Beatty
0If using erythritol, wouldn’t the sugar be less than 2g, bringing the net carbs significantly down? This recipe looks awesome and I cannot wait to try it.
Maya | Wholesome Yum
0Hi Jessica, No, the nutrition info is already based on using erythritol. The small amount of carbs comes from the other ingredients (pumpkin, almond flour and coconut flour).
Aimee
0This recipe is awesome!! You nailed the texture by using almond flour and coconut flour together. They were moist but not gummy. This will be in my regular rotation. Thanks!
Maya | Wholesome Yum
0I am so happy you liked it, Aimee! Have a nice day! Please come back again soon!
Valerie Baker
0These are really good. I added more butter and pumpkin puree to get them a little more runny, and they turned out great, really yummy with a dollop of butter and warmed in microwave. I think these would be really good with a streusal topping.
Maya | Wholesome Yum
0I am so happy you liked the muffins, Valerie! Thanks for stopping by!
Rachael Ross
0I’m going to try these but for the sweetener… is it granular or confectioner’s? Thanks!
Maya | Wholesome Yum
0You use granular erythritol in this recipe, Rachael! I hope you like them!
Nichol
0My daughter and i just recently started this low carb way of eating and we have been experimenting on new ideas to curb our cravings. Tried your recipe tonight because I love pumpkin everything. These are to die for!!! Do you think this could be made into a bread?! Definitely hit the spot! Thank you so much.
Maya | Wholesome Yum
0Thank you so much, Nichol! I’m glad you like them. I haven’t tried these as a bread but I’m sure you can – you’d just need to bake it for longer. You may need to tent the top with foil if it browns before the inside is done. I also have a separate pumpkin bread recipe here you can try.
Lindsay
0These were incredible! My super picky 7 year old loved them too. The recipe is perfect. Thanks so much 🙂
Maya | Wholesome Yum
0I am so happy you and your 7 year old liked the muffins, Lindsay!
Tammi J Riley
0The pumpkin muffins are amazing! Very moist even without adding extra butter.
Maya | Wholesome Yum
0I am so happy you liked the pumpkin muffins, Tammi!
Joy
0Well they smell great. I can’t wait to see how well they turn out. You’re recipe was very easy. Thank you!
Maya | Wholesome Yum
0I hope they taste as delicious as they smell, Joy!
Alice
0I was able to get 12 medium sized muffins from the recipe cutting the net carb down to 2g! I also added a tablespoon of low carb brown sugar sweetener hoping to get that molassesy flavor! Fingers crossed!
Maya | Wholesome Yum
0Let me know how you like them, Alice! Have a great day!
Mystel Winters
0Hi Maya! I ADORE your website and recipes 🙂 I tried these this morning, and noticed though that the batter was super thick – more like cookies instead of muffins. It may be my fault for using coconut oil instead of ghee, because I’ve noticed that ghee is liquid at room temperature but coconut oil is solid. Anyhow, I added too much *extra* liquid to the batter and the muffins turned out really soft, but they taste amazing, so I don’t mind the softness 😉 Thank you for a great nut free recipe!
Maya | Wholesome Yum
0Hi Mystel! I am so happy you liked them! I hope to see you back soon!
Deena Jones
0Delish!. I tried it with one less egg since most of the low carb baked goods tend to taste too “eggy” in my opinion. They turned out just fine, but my batter only made 7 muffins.
I filled the cups of the tin completely full, so that may account for the lesser number of finished product. Also, 20 minutes at 350 was perfect for the one less egg batter.
I will try adding in walnuts or sliced almonds next time.
Thanks for the recipe!
Maya | Wholesome Yum
0Walnuts and almonds sound like wonderful additions, Deena!
Charlene Miller
0These are perfect! I threw in 1/2 cup each of raisins and walnuts for while I’m at work…. delicious!! Thanks for a great recipe!
Maya | Wholesome Yum
0I love your additions, Charlene! I am so happy you liked them!
Chris
0How long will they stay good on the counter?
Maya | Wholesome Yum
0Hi Chris, They will stay good on the counter for a few days. They keep in the fridge for a bit longer beyond that, and you can also freeze them if you want to.
Helene Denny
0Hi Maya, I like your gluten-free recipes. Question – what can I use to substitute eggs in your bread or cookie recipes?
Maya | Wholesome Yum
0Thank you, Helene! Substitutions would depend on the recipe. For this one I have not tested it without eggs, but you might be able to do it using flax eggs instead. Let me know how it goes if you try!
Cindy
0These are the best muffins! They are a regular go-to recipe for me. I bake a lot with Erythritol since trying to stay away from sugar, and find it to be very satisfying. Thank you so much for posting the recipe.
Maya | Wholesome Yum
0Thank you, Cindy! I’m glad you like them!
Brenda
0This is a great recipe. I added a tsp of xanthan gum, seemed to make them not as “heavy”, made 8 muffins and baked them 20 min. I keep them in a plastic container in the fridge with a bowl of cream cheese that has been whipped with whipping cream, a bit of sweetener and a dash of cinnamon right beside to use as a spread!
Maya | Wholesome Yum
0Thank you, Brenda! That spread sounds delicious!
Nikki
0I am single so only cook for myself. Do these freeze well? Or would it be better to freeze the batter and only cook what I can eat at once?
Maya | Wholesome Yum
0Hi Nikki, I would recommend increasing the butter to 1/2 cup and then freezing them after baking the full batch. Then just reheat one at a time as you want. 🙂
DEBORAH STONE
0Love the muffins but I got only 6, not 10. I will double the recipe next time.
Maya | Wholesome Yum
0Thank you!
Mary Money
0Hi Maya, I am new to your web site. I have been trying to print the Healthy Pumpkin Bars. I found the first print tab which took me to the second screen. That is were I cannot find the print.
Maya | Wholesome Yum
0Hi Mary, After you tap the print button, that should take you to a printer-friendly page. After that, you would need to use the print function of your browser. The fastest way is the Ctrl+P keyboard shortcut on PC or Apple+P shortcut on Mac.
Heather Martyn
0Taste good, but definitely did not rise at all.
Maya | Wholesome Yum
0Hi Heather, I’m glad you liked the taste. That might be due to older baking powder or not mixing the batter enough to incorporate air into it. However, keep in mind that low carb baked goods never rise as much as traditional wheat flour ones.
Samantha
0I made the pumpkin muffins last weekend and they are so good! I’ve been asked to bring mini muffins to a work event and I thought your pumpkin muffins would be perfect. How long do you suggest baking the mini muffins?
Maya | Wholesome Yum
0Thank you, Samantha! I’m glad you liked them. I haven’t tried them as mini muffins, but it should work fine. The time will be a little less. I’d start checking around 18 minutes and go by the toothpick insertion test to determine when they are done.
Irene
0Do you take Dietary Fiber from Carbohydrates to get Net Carbs? What is the difference and why?
Maya | Wholesome Yum
0Hi Irene, Yes, net carbs are total carbs minus fiber and sweetener. This is because they are generally not absorbed (or mostly not absorbed), so do not increase blood sugar. It does vary for some people, and some people say that you can subtract insoluble fiber but not soluble fiber when calculating net carbs. The separate amounts of soluble and insoluble are usually not easy to find, though. You may have to experiment to see what works best for you. For me personally, net carbs is a reasonable calculation that works well. My recipe card lists both the regular nutrition label with total carbs, and the net carbs below it, so you can refer to what works best for you.
Amy
0Can you replace the coconut flour with something else? I am allergic and am trying to find great recipes but most of them have coconut in them in some form.
Maya | Wholesome Yum
0Hi Amy, You may be able to replace the 1/2 cup coconut flour with an additional 1 1/2 to 2 cups almond flour. (You’ll end up with more muffins, but it will make the right consistency.) That is usually the ratio, but I haven’t tried it. Let me know how it goes if you give that a try!
Betty E Harris
0Have been baking low carb for almost a year, and finally found a muffin that tastes wonderful. Only thing I added was a little cream to make the batter a little thinner. MUY BIEN.
Maya | Wholesome Yum
0Thank you, Betty!