RECIPE HIGHLIGHTS
≈105cal per muffin, consisting of 5g fat, 4g carbs (3g net carbs), 11g protein✔️
seasonal, organic, non-GMO ingredients✔️
no added sugars✔️
no trans fats✔️
gluten-free✔️
lower sodium✔️
INGREDIENTS
▫️244g canned pumpkin purée
▫️8oz ground turkey, 93% lean
▫️184g or 12 tbsp liquid egg whites
▫️70g whole milk (4% milkfat) cottage cheese
▫️72g Switzerland Swiss cheese
▫️30g unflavored whey protein isolate powder
▫️14g super fine almond flour
▫️no-salt seasoning blend
▫️3 tsp minced garlic
▫️80g baby bella mushrooms, thinly sliced
▫️1 tsp coconut oil
▫️1 whole or about 48g fresh jalapeño pepper, thinly sliced
▫️20g chopped pecans (for topping)
▫️sugar-free keto maple syrup (for drizzle topping, optional)
PRODUCTS USED IN THE RECIPE
• Pure Pumpkin Purée, canned, from Libby's.
• Whole-milk 4% Milkfat Original Cottage Cheese, organic from Sprouts Farmers Market.
• Imported Switzerland Swiss Cheese, lower sodium from Boar's Head.
• Super Fine Almond Flour, gluten-free, from Bob's Red Mill.
• Classic Maple Keto Syrup, sugar-free, from Birch Benders.
DIRECTIONS
▫️Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin pan.
▫️In the meantime, cook the veggies. Heat coconut oil in a skillet, then sauté garlic + mushrooms + jalapeño.
▫️In a bowl, combine ground turkey + egg whites + pumpkin purée + cottage cheese + almond flour + whey protein powder + no-salt seasoning blend.
▫️Mix the sautéed veggies with the turkey-pumpkin mixture until well incorporated.
▫️Divide the mixture between 12 greased muffin cavities.
▫️Add 6g of Swiss cheese into each muffin cavity.
▫️Place some chopped pecans on top.
▫️Pop them in the preheated oven and bake them for about 30 minutes or until fully cooked.
▫️Drizzle some sugar-free maple syrup over the freshly baked muffins.
TIPS
▪️Have these muffins with your favourite sauce or jam. I paired them with some prickly pear green chile jelly. It was delicious.
▪️Store them in the fridge and reheat them in the microwave or airfryer.
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