Maple Pecan Keto Muffins

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

The Preparation

• 3/4 cup pecans
• 2 large egg
• 1/2 cup coconut oil
• 2 teaspoons maple extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon liquid stevia
• 1 cup almond flour
• 1/2 cup flaxseed meal
• 1/4 cup erythritol
• 1/2 teaspoon baking soda

The Execution

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 makes a total of 11 servings of Maple Pecan Keto Muffins. Each serving comes out to be 239 calories, 22.9g fats, 1.5g net carbs, and 4.8g protein.

Maple Pecan Keto Muffins

This makes a total of 11 servings of Maple Pecan Keto Muffins. Each serving comes out to be 239 calories, 22.9g fats, 1.5g net carbs, and 4.8g protein.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 11 servings

Calories 239 kcal

Ingredients

  

1x2x3x

• ¾ cup pecans
• 2 large egg
• ½ cup coconut oil
• 2 teaspoon maple extract
• 1 teaspoon vanilla extract
• ½ teaspoon apple cider vinegar
• ¼ teaspoon liquid stevia
• 1 cup almond flour
• ½ cup flaxseed meal
• ¼ cup erythritol
• ½ teaspoon baking soda

Instructions

 

• Preheat oven to 325F. Add the pecans to a food processor and process them until roughly chopped.
• In a large mixing bowl, add the eggs, coconut oil, maple extract, vanilla, apple cider vinegar, and liquid stevia. Mix well.
• In a separate bowl, add about two-thirds of the chopped pecans, almond flour, flaxseed meal, erythritol, and baking soda. Mix well.
• Pour the wet ingredients into the dry ingredients. Note: The wet ingredients will be lumpy if the eggs are cold rather than room temperature. If the batter is wet and chunky, it's from the solidified bits of coconut oil — no need to worry about this.
• Mix the ingredients to form a batter.
• Distribute the batter evenly in a lined cupcake tray.
• Sprinkle the remaining chopped pecans on top of the muffins.
• Bake for 25–30 minutes.
• Remove and let cool for 5–10 minutes.
• Serve warm! These also keep very well.

Nutrition

Calories: 239kcalProtein: 4.8gFat: 22.9g

Keyword dairy-free, vegetarian