南瓜满分 (Keto Pumpkin Chia Muffins)

Recipe Source: http://ketodietapp.com/Blog/post/2015/10/05/keto-pumpkin-chia-muffins

Ingredients (makes 12 muffins):

Dry ingredients:

• 150g  Almond Flour
• 32g Ground Chia Seeds
• 1 tbsp Gluten-Free Baking Powder
• 1 tsp Nutmeg
• 40g Erythritol

Topping: 25g Pumpkin Seeds

Wet ingredients:

• 200g Pumpkin Puree
• 6 large eggs, separated
• 115g Butter (melted)
• 20g Erythritol

Methods:

1. Preheat the oven to 175 C. Place all the dry ingredients into a bowl and combine well.
2. Separate the egg whites from the egg yolks. Using a hand beater or electric mixer, whip up the egg whites until soft peaks. 
3. In another bowl, place the egg yolks, melted butter, pumpkin puree and erythritol. 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 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. Spoon the batter into the paper cups and transfer into the oven.
6. Transfer into the oven and bake for 5 minutes. After 5 minutes, sprinkle with the pumpkin seeds. Place back in the oven and bake for another 30 minutes or until the tops are golden brown. When done, remove from the oven and place on a cooling rack. Enjoy!