Low Carb Chocolate Pumpkin Muffins With Protein Chocolate

Don't let the cold weather bring you the blues, enjoy Fall with some delicious Keto Chocolate Pumpkin Muffins! So comforting for both your taste buds and waist line, only 4g of net carbs :O  Whether you try them for breakfast, as a mid-morning snack or because you are just lurking in the kitchen for a snack, these will not disappoint!

Fun Facts about pumpkins:

• Great for an immunity boost because of its high vitamins A, C and E, iron and folate which can help boost and strengthen your immune system.
• Packed with antioxidants, carotenoids, that are linked to lower risks of stomach, throat, pancreas and breast cancers.
• Good source of potassium and fibre, which have been linked to heart health benefits.
• Promotes healthy skin due its high beta-carotene content, which acts as a natural sunblock. The vitamins C and E content, as well as lutein and zeaxanthin helps keep your skin strong and healthy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

15 Servings:

Directions:

1. Preheat oven to 350 degrees celsius and line muffin tin with liners
2. In a large bowl, mix together the following dry ingredients: almond flour, coconut flour, Isomalt, baking powder, pumpkin spice and a pinch of salt.
3. Melt the butter and add it to the dry ingredients.
4. Add the pumpkin puree and continue mixing. 
5. In a separate small bowl, mix together together eggs, almond milk, heavy whipping cream, vanilla.
6. Add the small bowl mixture to initial large bowl mixture.
7. Finally, break up the ZoRaw Chocolate Bar into small pieces and add it to the mixture and mix gently.
8. Add the mixture into the muffin liners about 3/4 of the way full. 
9. Bake for 30 minutes, ensure the muffins are ready by using the toothpick test.