Lemon Almond Flour Pumpkin Cream Cheese Muffins (Gluten-Free, Keto-Friendly, Low Net Carbs, No Added Sugar)!

Ingredients

• 2 cups lemon flavored almond flour

• 2 tablespoons of tapioca flour

• ½ teaspoon baking powder

• ¼ teaspoonful of salt

• 1 teaspoon cinnamon

• ½ cup pumpkin purée

• 2 eggs

• ⅓ cup monk fruit

• ¼ cup melted coconut oil

• 1 teaspoon of lemon zest

Whisk the almond flour, tapioca flour, baking powder, cinnamon, and salt in a separate bowl. Then in another bowl, whisk the puree, monk fruit, oil, lemon zest, and egg. Combine the wet ingredients with the dry ingredients. Chill for 1 hour.

Cream Cheese Center

• 4 ounces cream cheese

• 2 tablespoon Monk fruit

• ½ teaspoon vanilla

Mix all these 3 ingredients well.

Fill muffin cups halfway, add a small spoonful of cream cheese mixture, and cover with remaining batter.Lemon

Bake at 350°F for approximately 18–22 minutes