Recipes

Keto Pumpkin Latte Protein Muffins Recipe

Atkins Keto Pumpkin Latte Protein Muffins
2.7g
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 18 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
7.1g

Protein

4g

Fat

2.6g

Fiber

83.1cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 30 grams Whey Protein Concentrate (30g=1/3 cup)
  • 0 1/4 cup Flax Seed Meal
  • 2 Tbsp Coconut Flour
  • 2 tablespoon truvia
  • 1 tsp Espresso, instant powder
  • 0 3/4 tsp Xanthan Gum
  • 0 3/4 tsp Pumpkin Pie Spice Mix
  • 0 1/2 tsp Baking powder
  • 0 1/4 tsp Baking soda
  • 0 1/4 tsp Salt
  • 0 3/4 cup Pumpkin, canned, mashed
  • 2 each Egg
  • 0 1/8 cup Greek Yogurt, plain, unsweetened, whole milk

DIRECTIONS

  1. Heat oven to 350°. Prepare a muffin pan with 7 liners.
  2. In a medium bowl, whisk together plain, unflavored whey protein, flax seed meal, coconut flour, sweetener, espresso powder, xanthan gum, pumpkin pie spice, baking powder, baking soda and salt until well combined.
  3. In a small bowl, whisk together pumpkin, eggs and yogurt. Add to the dry ingredients and whisk together until completely blended.
  4. Measure about ¼ cup muffin batter into each muffin liner. Bake for 18-20 minutes, or until a toothpick comes out clean. One muffin is one serving.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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