Keto Pumpkin Chia Muffins

Ingredients:
Dry ingredients:

• 1 1/2 cups almond flour (150 g/ 5.3 oz)
• 1/4 cup ground chia seeds (32 g/ 1.1 oz)
• 1 tbsp gluten-free baking powder (you can make your own)
• 1 tbsp pumpkin pie spice mix (you can make your own)
• 1/4 cup Erythritol or Swerve, powdered (40 g / 1.4 oz) or other healthy low-carb sweetener from this list
• Topping: 6 tbsp pumpkin seeds (pepitas) (25 g/ 0.9 oz)

Wet ingredients:

• 1 cup pumpkin purée (you can make your own) (200 g / 7.1 oz)
• 6 large eggs, separated
• 1/2 cup butter, ghee or virgin coconut oil, melted (115 g / 4 oz)
• 20-30 drops liquid Stevia extract
• melted coconut oil or ghee for greasing

Directions:

1. Preheat the oven to 175 °C/ 350 °F. Place all the dry ingredients - apart from the pumpkin seeds - into a bowl and combine well.
2. Separate the egg whites from the egg yolks. Using a hand beater or electric mixer (I'm using a Kenwood mixer), whip up the egg whites until they create soft peaks. In another bowl, place the egg yolks, melted butter, pumpkin purée and stevia.
3. Process until well combined and start adding the dry mixture - a tablespoon or two at a time while mixing.
4. Add about a quarter of the whipped egg whites and mix gently. Add the remaining egg whites and fold in the batter using slow setting on your mixer or using a spatula. Be careful not to deflate the egg whites and keep the batter as fluffy as you can.
5. Line a muffin tray with 12 medium muffin paper cups.. Grease each cup with a small amount of coconut oil or ghee. Spoon the batter into the paper cups and transfer into the oven. Alternatively, you can use a silicon muffin tray or silicon muffin cups.
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