Maple Pecan Keto Muffins

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.