Keto Maple Pecan Muffins
Low carb, gluten free, sugar free keto maple pecan muffins that tastes like pancakes.
Servings: 12 Muffins
Ingredients
Muffin Ingredients
- 2 1/4 cups blanched almond flour 260 grams
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon freshly ground nutmeg
- 1 cup Swerve Granulated
- 1/2 cup unsalted butter can use avocado oil
- 5 extra large eggs
- 4 tablespoons sour cream 60 grams
- 1/2 cup almond milk unsweetened
- 2 tablespoons Choc Zero Maple Syrup or 1 teaspoon maple extract
- 1/2 cup chopped pecans
Maple Glaze Ingredients
- 1/2 cup Swerve Confectioner's Sweetener
- 1/4 cup butter
- 2 tablespoons Choc Zero Maple syrup or 1/2 teaspoon maple extract
Instructions
- Preheat oven to 350 degrees F. 180 C.
Muffin Instructions
- Mix all dry ingredients except the sweetener. Set aside.
- If using butter, mix butter with Swerve for about three minutes. If using avocado oil, mix with sweetener.
- Add eggs and mix well for three minutes.
- Add sour cream and almond milk.
- Add Choc zero maple syrup. If you don't have that, add maple extract.
- Gently mix in the dry mixture, followed by pecans. (Save a little pecans for garnish if desired).
- Spray muffin liners with a gluten free baking spray.
- Use ice cream scoop to scoop evenly into 12 muffin liners.
- Bake for 15 to 22 minutes or until golden brown.
- Prepare maple glaze and spoon over the top.
Maple Glaze Instructions
- Heat Confectioner's Swerve Sweetener, butter and Choc Zero Maple Syrup together, stirring until all in incorporated. Immediately spoon on muffins.
- Garnish with chopped pecans if desired.