Aunt Rocky’s Maple Pecan Muffins (LCHF, Egg Free, Dairy Free)

Preheat oven to 350ºF. Line 6 wells in a muffin pan. Set aside.

Put almond flour, flaxseed meal, baking powder, salt, sweetener, cinnamon, 1 tablespoon of pecans (reserve 1 tablespoon pecans for topping) in a medium mixing bowl and mix well.

Melt coconut oil in a microwave safe container (about 15–20 seconds), add to dry ingredients. Add remaining wet ingredients (liquid sucralose, syrup, water, eggs) and stir until well mixed.

Divide evenly into muffin cups. Bake 20–25 minutes. Tops should be lightly browned, and center springy if touched (use a toothpick test if not sure).

Turn muffins out onto wire rack to cool. Serve warm or cold.

Tip: Serve one muffin split, buttered, and warmed for a delicious fat bomb!

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index. Calories 193, Total Fat 17 g, Saturated Fat 5 g, Total Carbohydrate 5 g, Dietary Fiber 3 g, Net Carbs 2 g, Sugars 1 g, Protein 6 g. Macros: 81% fats, 14% protein, 5% carbs.

© June 11, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.