I am a bit of a Fall freak. Unabashedly, I wear my fall colors, I do NOT follow new Fall decor trends, I am super traditionally orange, red, yellow and earthy colors. As soon as the second week of September rolls around I am instantly filling my spice cabinet with pumpkin pie spice, canned pumpkin, sage and shamelessly asking for a pumpkin spice latte from Starbucks made with half and half and only 1 pump of syrup (more than this is just TOO much!!). As it turns out, my birthday is usually within 2 days of the first official calendar day of Fall which makes for an awesome birthday during my favorite season. These little darling swirl muffins have become a regular in my Fall line up and I’d love to share them with you 🙂
So, a little warning,…..I stopped providing nutritional information for macros a while back because I personally don’t focus on macros in Keto anymore, I just know what I can eat and still stay fat adapted in ketosis so I wanted to let you all know this. When I am adding in more carbs, I use the bananas and only eat one or 2 muffins/day. I like to incorporate fruit and varying types of nutrition and having tested my carb threshold after being in ketosis for more than a year, I find that I can eat a TRUCK-load of carbs and jump RIGHT back into ketosis over night (I try not to do this frequently, but I try not to COMPLETELY be a food hermit lol). That being said, I would encourage anyone doing low carb or Keto to focus on inforporating LOTS of varying types of nutrition and give yourself a break if you are craving banana bread or something. Your body might be telling you what it needs ♥
Ok, so here goes….
Cream Cheese Swirl:
1- 8oz block of cream cheese, softened
3/4 cup Swerve confectioners sweetener
Mix the two above until well incorporated and set aside while you prepare the muffins below….
1 3/4 cup almond flour
1/4 cup tapioca flour
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1/4 cup +2 tablespoons Swerve confectioners sweetener
1 cup canned pumpkin
2 bananas mashed (or a whole 15oz can of pumpkin and 1/8 cup more swerve for lower carb version)
1 tbsp vanilla extract
Preheat oven to 350º. Mix dry and wet ingredients in separate bowls. Pour wet into dry and mix until just incorporated. Spray cupcake tins with non-stick spray or use liners and then fill each cup 1/2 full (this mix makes 20 muffins, so you can bake in batches if need be). Take the filling and add it to each muffin in roughly tablespoon dollops and press down slightly in the middle, but not all the way to the bottom. use a toothpic or butter knife and swirl the pumpkin mix into the cream cheese, leaving plenty of white. Bake for 20-25 minutes or until done 🙂 Enjoy!!
I think these are a really healthy and fun way to incorporate Fall without going off the charts with sugar and promote feeling your very best to enjoy this time of year to the max. Don’t forget to use the Pin button to add this to your Pinterest board and please share with a friend. And seriously, please have a Happy Fall Y’all! 🙂 🙂 🙂