Maple Pecan Keto Muffins

Maple Pecan Keto Muffins

Top of the muffin to you!

  • 1 cup almond flour
  • ½ cup golden flaxseed
  • ¾ cup pecan halves
  • ½ cup coconut oil
  • 2 large eggs
  • ¼ cup erythritol
  • 2 teaspoons maple extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon liquid Stevia

  • How to prepare:
    1. Preheat the oven to 325°F. Then, in a food processor, add ¾ Cup Pecan Halves and coarsely chop them.
    2. In a large mixing bowl, add 2 Large Eggs, 1/2 Cup Coconut Oil, 2 tsp. Maple Extract, 1 tsp. Vanilla Extract, 1/2 tsp. Apple Cider Vinegar, and 1/4 tsp. Liquid Stevia. Mix this all together well.
    3. In another mixing bowl, add 2/3 of chopped pecans, 1 Cup Honeyville Almond Flour, 1/2 Cup Bob’s Red Mill Golden Flaxseed, 1/4 Cup NOW Erythritol and 1/2 tsp. Baking Soda. Mix this all together well.
    4. Pour the wet ingredients into the dry ingredients. Note: The wet ingredients will be lumpy if the eggs are not room temperature. If you have a chunky wet batter, it is from the coconut oil solidifying – don’t worry about this.
    5. Mix together all the ingredients well until a batter forms.
    6. Distribute the batter among 11 muffin liners in a cupcake tray.
    7. Sprinkle the remaining 1/3 chopped pecans over the top of each muffin.
    8. Bake for 25-30 minutes in the oven at 325F.
    9. Take out the oven and let cool for 5-10 minutes.
    10. Serve warm! These also save very well.

    This will make 11 total Maple Pecan Keto Muffins. Each muffin will have 231.36 Calories, 21.9g Fats, 1.96g Net Carbs, and 5.03g Protein. A near perfect keto treat coming in at 88% Calories from fats, 4% calories from carbs, and 8% calories from protein!

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