So I figured we needed a bit of a break from all the mug cakes before I start off on the savory series. Though I have all of the savory ones done, I wanted to give a bit of a treat to you guys (especially the ones without microwaves)!
Boy, I didn’t imagine in todays day and age that some people just don’t own microwaves. They’re so convenient but I do understand that the nutrients are pretty much sucked out of the joyous life of everything by those microwave radiation waves. Either way, I know you’ll be happy with these little guys.
Maple. Pecan. Muffins. And…they’ll be packed full of fiber. I remember hearing some of you were having trouble going to the bathroom? Think twice! Haha, really though they won’t make you go running, but they certainly help in getting things moving along.
I thought these were really tasty. The pecans on the top get a toasted vibe going on with them, while the raw pecans inside stay raw and give a nice earthy mouthfeel to them – complimenting the sweet flavors really well. Not to mention they add a whole ‘lotta texture to the muffin. The flaxseed can be skipped if you have no way to get it, you can simply add 1/2 Cup more Almond Flour and get away with it.
Some people have been asking me where I buy my nuts – pretty much where I buy everything else. On Amazon! Buying nuts online seems to be a pretty good deal to me. You buy bulk, you get quality, and you pay about 2/3 the price you would in the store. You can get a 4 Pound Bag of Pecan Halves for only $33. It’s pretty awesome if I do say so myself, and you can freeze these guys for up to a year with no problems!
Yields 11 Maple Pecan Keto Muffins
2. Chop pecans in food processor. Once finished, set 2/3 nuts aside in large mixing bowl and leave 1/3 nuts for later.
3. In a separate mixing bowl, combine all wet ingredients.
4. Combine all dry ingredients with the pecans. Mix the wet ingredients into the dry ingredients.
5. Distribute batter among 11 muffin liners in a cupcake tray.
6. Sprinkle remaining 1/3 pecans over the top of the muffins.
7. Bake for 25-30 minutes in oven.
1. Preheat the oven to 325F. Then, in a food processor, add 3/4 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 208 Calories, 20.7g Fats, 1.5g Net Carbs, and 4.8g Protein. A near perfect keto treat coming in at 88% Calories from fats, 4% calories from carbs, and 8% calories from protein!
|Maple Pecan Keto Muffins||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|1 Cup Honeyville Almond Flour||640||56||24||12||12||24|
|1/2 Cup Golden Flaxseed||240||18||16||16||0||12|
|3/4 Cup Pecan Halves||300||30||6||3||3||5|
|1/2 Cup Coconut Oil||960||112||0||0||0||0|
|2 Large Eggs||140||12||1.2||0||1.2||12|
|2 tsp. Maple Extract||5||0||0||0||0||0|
|1 tsp. Vanilla Extract||3||0||0||0||0||0|
|1/2 tsp. Baking Soda||0||0||0||0||0||0|
|1/2 tsp. Apple Cider Vinegar||0||0||0||0||0||0|
|Per Muffin ( /11 )||208||20.7||4.3||2.8||1.5||4.8|