Tags: dessert - breakfast - keto - vegetarian
Active Time: 20 minutes
Passive Time: 30 minutes
Serves: 8

Not too sweet keto-friendly breakfast muffins

• Almond flour: 1.5 cups
• Erythritol: 1/2 cup
• Baking soda: 1/2 tsp
• Cinnamon: 1.5 tsp
• Nutmeg: 1/2 tsp
• Cloves: 1/2 tsp
• Ginger: 1/2 tsp
  
  
• Pumpkin puree: 1/2 cup
• Eggs: 2 large
• Coconut oil: 1/4 cup
• Vanilla extract: 2 tsp
• Apple cider vinegar: 1/2 tsp
  
  
• Pistachios: 1/2 cup roasted + salted
• Cacao: 3 squares of 90+%

1. Preheat oven to 325F
2. Combine almond flour, erythritol, baking soda, and spices in a mixing bowl
3. In a separate bowl, combine pumpkin puree, eggs, coconut oil, vanilla, and apple cider vinegar
4. Stir wet ingredients into dry ingredients, half at a time. Continue mixing until fully combined
5. Chop the cacao squares and fold them and the pistachios into the batter
6. Divide batter between 8 cupcake liners and bake 25-30 minutes, until golden brown