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Keto Pumpkin Cheesecake Muffins

ValeriaValeria
MasterChef
15258025
Nadia Galinova
Translated by
Nadia Galinova
Keto Pumpkin Cheesecake Muffins
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13/11/2023
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Preparation
30 min.
Cooking
25 min.
Тotal
55 min.
Servings
12
"You can bake the muffins with pumpkin in an air fryer, maybe in an oven - the important thing is just to bake them, because they are very tasty and beautiful"

Ingredients

  • For the muffin mix
  • eggs - 4
  • coconut oil - 1.4 oz (40 g) melted
  • pumpkin puree - 7 oz (200 g)
  • almond flour - 2.8 oz (80 g)
  • coconut flour - 0.7 oz (20 g)
  • baking powder - 0.3 oz (8 g)
  • cinnamon - 1/2 tsp.
  • sweetener - 1.8 oz (50 g) stevia with erythritol
  • For the white part
  • cream cheese - 5.3 oz (150 g)
  • eggs - 1
  • stevia for desserts - 0.7 oz (20 g)
measures

How to make

I use stevia for sweets and erythritol powder which is 1:1 with sugar.

The yolk and stevia are added to the cream cheese. The egg white is beaten separately into a white mixture and added as well.

Everything is carefully mixed with a spatula. Put the white cream in the fridge while you make the other mixture.

The eggs are separated into yolks and whites. Add all other ingredients to the yolks and beat with a mixer.

Beat the egg whites until well beaten and then add them to the other mixture. Mix everything well with a spatula.

In order not to wash the mixer, first I beat the egg whites and then the other part with the yolks.

I use silicone molds. First put some of the mixture with the pumpkin. In the middle, add 2 tsp. of the white cream and again put the cake mixture on top.

I made the muffins in the air fryer. I baked on the bake program for 15 minutes at 350°F (175°C).

You can bake the pumpkin muffins in an air fryer in a preheated oven at 360°F (180°C). Exact time I can't say, but maybe about 25 minutes.

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