Keto Pumpkin Muffin

byKatalin Keddie
February 15, 2020

This post is also available in: Magyar (Hungarian)

Ingredients:

120g almond flour
1 big cup pumpkin puree
50g butter
Sweetener
Pinch of salt
1 tsp Gingerbread seasoning
Half tsp Cinnamon
50g 85% dark chocolate
1 pack of baking powder
4 eggs
100g mascarpone

Preparation:

Preheat the oven to 180 degrees Celcius with convection.

Mix the eggs with the spices and sweetener.

Add the melted butter, pumpkin puree and mascarpone.

Mix with a blender and add almond flour and baking powder and stir together.

Cut the chocolate to small pieces.

You will have 16 muffins so you need to put 16 chocolate pieces aside.

Mix the rest of the chocolate with the muffin dough and put them in the silicone muffin cups.

Put one piece of chocolate on each of them.

Bake for 20 minutes.

When serving add whipped cream on the top.

This post is also available in: Magyar (Hungarian)

Katalin Keddie

I'm Katalin Keddie. 45 years old. Six years ago, I switched to a whole new lifestyle. I was vegan and vegetarian when my migraines started. The doctor advised me to change my lifestyle which was a very difficult decision for me. My migraine was joined by my bilateral tinnitus and early menopause. I felt very bad, physically weak and had daily headaches and strong seizures. My nausea made me face a new lifestyle and start eating meat. I tried the Paleo lifestyle first and then came the keto. Currently I eat what I consider a natural food diet using ideas from Paleo, Keto, Low Carb, High Protein and with intermittent fasting. Through my recipes I want to inspire more people to dare to switch and to show that they don't have to worry about eating very good and tasty meals. However, beyond my recipes, I also share stories from my life with my blog, give you egg fasting ideas, make weekly dinner ideas, and always report on my weight loss. It became my slogan that this is a not a diet but a lifestyle. This is how we look at it because it changed our lives.