Starbucks Copycat: Low-Carb Pumpkin Cream Cheese Muffins

Craving a Starbucks pumpkin cream cheese muffin but on a keto diet? Look no further! In this video, I'll show you how to make a delicious and low-carb copycat version that's sure to satisfy your sweet tooth.
We'll use simple, keto-friendly ingredients to create a moist and flavorful muffin with a creamy, tangy cream cheese filling. Plus, I'll share some tips and tricks to make this recipe a breeze.
I will also show you some substitutions if you aren’t following a strict keto diet but still wanting it sugar free and grain free
So, grab your apron and let's get baking!
#keto #lowcarb #pumpkin #muffins #starbucks #copycat #recipe
Here is the links i talked about
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Celtic salt
amzn.to/42aNnqA
Allulose
amzn.to/3uIHLUu
Yacon syrup
amzn.to/3svTJ6u
Ingredients
Muffins
1/2 Cup Butter
1 1/2 Cups Almond Flour
1/2 Cup Coconut Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 1/4 tsp Celtic Salt
2 tap Cinnamon
1/2 tsp Turmeric
1/4 tsp Nutmeg
1/4 tsp Cloves
1 1/2 Pure Pumpkin
3 Eggs
1/2 Cup Keto Maple Syrup (or Regular Maple syrup if your not concerned about carb count)
1/4 Cup Brown “Sweetener” (I use monk fruit mixed with 2 tsp Yacon syrup but you could also use molasses)
Ingredients
Cream Cheese Filling
1 8oz Package of Cream Cheese
1/2 Cup Heavy Whipping Cream
1/4 Cup Powdered Sweetener (I Used Allulose)
2 tsp Vanilla
1/4 Cup Coconut Flour
Directions
Start by making your brown sweetener
Mix together your fourth of a cup of fruit and then add in one to 2 tsp of Yacon Syrup.
Mix it together using your hands.
Next mix together all the dry ingredients and set aside
Then mix the eggs and sweetener for 30 seconds and add the rest of the wet ingredients
Combine both wet and dry ingredients
Fill into muffin pans
Directions for the cream cheese filling
Whip the cream cheese until it’s nice and soft, making sure to scrape down the sides
Add all the other ingredients and whip until it is fluffy.
Place into a Piping bag
Fill each muffin with about one to 2 tablespoons of cream cheese filling
Bake at 325° for 45 minutes
If you have leftover filling, add it to the top when it’s finished
Store in the refrigerator
Enjoy 😊

[@PCouture11]

You have wonderful recipes and great energy! All the best! 🌻

[@CrystalsCleanKitchen]

Thanks so much 😍

[@karynstouffer3562]

They look phenomenal!

[@CrystalsCleanKitchen]

Thank you so much that is so sweet

[@cgp4Jesus]

I’m a happy new subscriber and going to enjoy making and eating these delicious muffins ♥️😊 Thank you for your detailed explanation as you move through the process of the muffins!
God bless you and your family and all who are reading this post 🙏💕

[@CrystalsCleanKitchen]

Thank you so much for subscribing and for your comment. It is the biggest blessing to be able to hear from people who are watching.

[@dsanders755]

Will try them. Thank you.

[@CrystalsCleanKitchen]

Awesome let me know how they turn out

[@TheCassKids-ru9gi]

Looks Amazing!

[@CrystalsCleanKitchen]

It is so good!!!

[@warrior7787]

Girl they look so good ty

[@CrystalsCleanKitchen]

Oh, trust me they are

[@sewsouthwestdesigns7573]

It looks so yummy!! How many carbs per muffin?

[@CrystalsCleanKitchen]

It’s around 6.7 net carbs. But definitely do the calculations your self.

[@sewsouthwestdesigns7573]

@@CrystalsCleanKitchen Wow that's great!! My friend is a diabetic and I know she'll love this recipe. Thank you for the quick reply!!

[@CrystalsCleanKitchen]

@@sewsouthwestdesigns7573 no problem I hope she likes it