Low Carb Pumpkin Spice Cheesecake Muffins

 It's Fall, Thanksgiving, and so PUMPKIN SPICE SEASON !

I'm craving all of the PSL's! A famous coffee shop may not have sugar free, Keto friendly pumpkin spice lattes for us, but we can make a low carb pumpkin spice cheesecake muffin right at home with Good Dee's Muffin mixes! These are like mini Keto cheesecakes within a muffin... hello delicious! No need to miss out on the pumpkin spice season just because you follow a low carb, sugar free lifestyle!

Follow this recipe to recreate these bites of heaven for fall, as a low carb treat, or for Keto dessert meal prep (they freeze well)!

Ingredients: 

• 1 Bag Good Dee's Muffin Mix
• 3 eggs
• 1/3 cup Great Maple Ghee (or coconut oil)
• 1 tsp Origin Vanilla Extract
• 6 drops Sweet Monk Sweetener
• 75 ml pumpkin puree
• 1/4 cup softened cream cheese
• 2 tbsp granular sweetener

Directions:

1. Preheat oven to 350F
2. Combine wet ingredients as directed on the Good Dee's Muffin Mix bag. 
3. Add in Muffin Mix
4. Add in 2 tbsp of sweetener (or 2 squirts of Sweet Monk Sweetener)
5. Add in 1 tbsp of pumpkin spice
6. Mix all ingredients together
7. Add in 75mL of pumpkin puree, then mix again
8. Spray muffin liners, then fill cups ¾ way with mixture
9. Let bake for 8 minutes
10. While baking, create your cream cheese filling by mixing ¼ cup of softened cream cheese with 1 tbsp of granular sweetener
11. When 8 minutes is complete, remove cupcakes and swirl cream cheese into cupcakes with a toothpick (this created a yummy crumble and rich texture)
12. Place back in the oven for 8-10 minutes
13. Let cool and ENJOY!

Macros:

Servings: 12 | Calories: 178 | Net Carb: 3g | Total Fat: 14g | Total Carb: 10g | Fiber: 7g | Protein: 4g

Nutritional and macronutrient information may vary slightly depending on brands/ingredients used.