Snack: Maple Pecan Keto Muffins

This recipe includes superfoods such as:

Honey, Apple Cider Vinegar

Ingredients

1 Cup Honeyville Almond Flour
1/2 Cup Bob’s Red Mill Golden Flaxseed
3/4 Cup Pecan Halves
1/2 Cup Coconut Oil
2 Large Eggs
1/4 Cup NOW Erythritol
2 tsp. Maple Extract
1 tsp. Vanilla Extract
1/2 tsp. Baking Soda
1/2 tsp. Apple Cider Vinegar
1/4 tsp. Liquid Stevia

Instructions

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.

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