keto recipes

1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
The Execution
Optional topping: ½ teaspoon plain cream cheese per muffin (you will need 3
tablespoons of cream cheese for all the muffins)
1. Preheat your oven to 350F and lightly grease a mini muffin pan. You will need
18 sections to bake this entire recipe. Then, in a mixing bowl combine pumpkin,
sunflower seed butter, and the egg. Stir until smooth.
2. Add all of remaining ingredients and stir to blend.
3. Using a 1-tablespoon measuring spoon, scoop batter into the prepared pan. Bake
15 minutes, then remove the pan from the oven and allow to cool completely.
4. Carefully remove muffins from pan and transfer to a serving tray. You can
optionally top the muffins with cream cheese.
5. Store in a sealed container at room temperature up to 3 days. You may also
refrigerate these muffins up to 1 week, or freeze up to 1 month. They are best when
warmed slightly if refrigerated or frozen. If freezing, do not top with cream cheese
until thawed and ready to serve.
Pumpkin Pecan Pie Ice Cream
This makes a total of 4 1 cup servings of Pumpkin Pecan Pie Keto Ice Cream. Each serving comes out to be
248 Calories, 22.3g Fats, 4.3g Net Carbs, and 6.5g Protein.
The Preparation
1/2 cup Cottage Cheese
1/2 cup Pumpkin Puree
1 tsp. Pumpkin Spice
2 cups Coconut Milk (from the carter)
3 large Egg Yolks