Keto Pumpkin Cheesecake Muffins

Disclaimer: This recipe and the accompanying images were created by Simona Zucca from @misrecetukas

Yet another delicious muffin recipe. Are you just as excited as we are? This time they're in complete autumn style: Keto Pumpkin Cheesecake Muffins. Let's start baking!

Ingredients:

Sponge Cake

• 3 eggs (150g)
• 175gr fine almond flour 
• 30gr ghee 
• 15gr yeast
• 75gr erythritol 
• 80gr pumpkin puree 

Cheesecake filling

• 60gr Philadelphia
• 60gr cream 
• 1 egg 
• 60gr marscapone
• vanilla flavoring proteins to taste

Topping

• Funky Fat Dark Chocolate 75% and White Chocolate 48%

Instructions:

1. Preheat the oven to 220°C.
2. First we prepare our CheeseCake cream by mixing all the ingredients, we take it to the micro 2min and let it cool, we beat the mixture with the help of a mixer and put it in a piping bag with a pointed nozzle, if you don't have one with a syringe I'll make it just the same. Now we refrigerate it while we prepare the muffin batter.
3. Break up the chocolates and set them aside.
4. Mix the muffin ingredients together and mix well until the mixture whitens.
5. Add almost all the chocolate to the mixture, stir and pour into the moulds.
6. Add the leftover chocolate chips before baking.
7. Put in the muffin tray, bake for 5 minutes at 220°C, then lower the oven temperature to 180°C and bake for a further 12 minutes.
8. Remove and leave to cool and then fill the muffins. 

Enjoy!