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.