Keto French Toast Muffins

1. Preheat your oven to 350F. 2. Add 1/4 Cup Almonds to your food processor. If you don’t have a food processor, you can pick up the same food processor I use. 3. Grind the nuts down into small pieces. You still want relatively large chunks to add texture. 4. Put the ground nuts into a pan on medium-high heat and allow them to toast. Make sure you keep an eye on them and stir as needed. 5. While the nuts are toasting, add 2/3 Cup Honeyville Almond Flour, 2 Tbsp. Erythritol, 1 tsp. Cinnamon, 1/2 tsp. Salt, and 1/4 tsp. Nutmeg to a large mixing bowl. Mix these together well. 6. In a ramekin or microwave safe container, add 1/4 Cup Peanut Butter, 2 Tbsp. Coconut Oil, and 1 Tbsp. Butter. 7. Microwave this for 30-40 seconds or until everything has melted. 8. Add 6 Large Eggs, 1 tsp. Vanilla Extract, 10 Drops Liquid Stevia, and the peanut butter/coconut oil mixture to your almond flour and spices. 9. Mix the batter well, then add 1/4 Cup Heavy Cream. 10. Mix this together well again, making sure you have a liquid-like batter. 11. Mix the nuts a little bit and turn the heat to low. 12. Distribute the batter between 11 cupcake holes in a non-stick cupcake tray. 13. Spread your almonds out between the 11 french toast muffins. 14. Bake your muffins for 20-25 minutes. Remove from the oven and let cool for 5 minutes. Remove from the cupcake tray and continue to let cool for 10-15 minutes on a wire rack. 15. Top with whipped cream. Berries are optional as they have added sugars.