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.

Notes:
• Serve one muffin split, buttered, and warmed for a delicious fat bomb!
• This is a great basic muffin recipe. They do not rise much, but the coconut oil keeps them very moist. Swap out the syrup, cinnamon and nuts for any flavor profile you like. I’ve used this mix to make orange cranberry muffins, using 1/2 of an orange juiced as part of the 1/4 cup of water, then adding the zest from that 1/2 orange.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, Allulose, and liquid Sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: 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, Sodium 161 mg, Potassium 34 mg, Protein 6 g. Macros: 81% fats, 14% protein, 5% carbs.

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