Keto Pumpkin Bread Muffins with Chocolate Chips
I made these Paleo and Keto Pumpkin Bread Muffins with Chocolate Chips as refreshments for an essential oils class that I was teaching. They are a remake of a recipe I made a few years ago which were chocolate all the way through with pumpkin added for moisture, get that recipe here. I added a few drops of essential oils at the end of stirring to enhance the flavor. These muffins were a big hit at my party and I know your family will love them too.
Paleo and Keto Pumpkin Bread Muffins with Chocolate Chips
These Paleo, Low Carb and Keto Pumpkin Bread Muffins with Chocolate Chips are super moist and delicious! They are great option for on the go breakfast or late night dessert!
Preheat oven to 350.
Mix coconut oil, eggs, vanilla, and pumpkin in one bowl.
Mix the sweetener, sea salt, coconut flour and baking soda together in another bowl.
Combine the wet and dry mixture together until well blended and slowly mix in the chocolate chips.
Get your muffin tins and place some unbleached baking liners in the cups to keep the muffins from sticking.
Fill the cups 2/3 full and place them in the oven.
Cook for 25 minutes or until a toothpick inserted comes out clean.
Let the muffins cool in the pan for 10 minutes then serve and enjoy.
- 6 oz Unsweetened Dark Chocolate (99% Cacao)
- chopped in chunks and 1 teaspoon Stevia powder extract in place of coconut sugar.
Net Carbs: 8.3 g
Nutrition facts based on 12 servings!
We love pumpkin at Grass Fed Girl. Be sure to try our No Eggs No Nuts Paleo Pumpkin Pie recipe too.