2 cups blanched almond flour
2 tbsp coconut flour
2 large eggs
1/3 cup Splenda Naturals
1 1/2 tsp baking powder
1 tsp pumkin pie spice
1 tsp cinnamon
1 tsp vanilla extract
1 15oz can Libby’s organic pumpkin
Preheat oven to 370 degrees, line muffin pan with 12 liners.
Mix together pumpkin, eggs, vanilla and sweetener until combined well.
Slowly add the remaining ingredients and continue to mix until fluffy.
Scoop batter into prepared muffin pan, bake for 20-25 mins or until toothpick comes out clean.
Remove muffins from oven allow to cool for 10 minutes. Top with fresh made whip cream and sprinkle with cinnamon powder.
Homemade Whip Cream
1 cup heavy cream
1/2 tsp Vanilla extract
1 pump sugar free Torani vanilla syrup OR 1 packet Splenda Naturals
Mix all ingredients together until whipped and fluffy.
Cals: 152 | Protein: 5.5g | Fat: 11.1g | Net Carbs: 3.7g