Keto Pumpkin Spice Latte Muffins

Ingredients

• 2/3 cup Almond Flour
• 3 tbsp Coconut Flour
• 1 tbsp Psyllium Husk Powder
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp Xanthan Gum
• 1/4 tsp Kosher Salt
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 large Eggs
• 1/3 cup Sukrin Gold
• 1 tsp Vanilla Extract
• 1 tsp Apple Cider Vinegar
• 1/4 cup Butter
• 1/4 cup Coffee
• [Pumpkin Filling] 3 tbsp Pumpkin Puree
• [Pumpkin Filling] 1/4 cup Cream Cheese, room temperature
• [Pumpkin Filling] 1 tbsp Erythritol
• [Pumpkin Filling] 1 tsp Vanilla Extract
• [Pumpkin Filling] 1/2 tsp Pumpkin Pie Spice

Instructions

1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2. Go ahead and make the filling first. Cream together the pumpkin puree and cream cheese.(It is easier if cream cheese is room temperature.) Mix in vanilla, sweetener, and pumpkin spice. After mixing well, put in refrigerator until need.
3. Whisk together all the dry ingredients.
4. Separate the eggs. Put the egg whites aside. In a large bowl, whip the egg yolks and sweetener together. They should be light and fluffy.
5. Add in the vanilla, apple cider vinegar, and melted butter while continuing to mix. Next add in the flour and coffee slowly alternating one after the other. Set aside.
6. In a separate bowl whip the egg whites until soft peaks form. Fold the egg whites into the batter.
7. Spoon the batter into the muffin cups. Fill 3/4 full then add a tablespoon of the filling to each muffin. Top off with a thin layer of batter.( The filling was not included in the carb count so add 1 net carb to the macro count. The muffins can be made without the filling and are just as delicious.)
8. Bake for 20-28 minutes. Cover with aluminum foil after 15 minutes. They are done when they are golden and a toothpick inserted in the side comes out clean.
9. Cool for at least 15minutes. They should be stored covered and refrigerated.