Ingredients
The following ingredients have 4 Servings
- 3/4 cup raw pecans, toasted and chopped
- 1/4 cup butter, melted
- 2 large eggs
- 2 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 15-20 drops liquid stevia
- 1/4 tsp Pink Himalayan Salt
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1/4 inch fresh grated ginger
- 2 tsp baking powder
- 1 cup almond flour
- 1/4 cup Low Carb Sugar Substitute
- 1/4 cup Keto Chocolate Chips (optional)
Instruction
- Preheat your oven to 350 degrees. Add the pecans to a sheet pan and toast for 10-12 minutes.
- Add the melted butter, eggs, hwc, vanilla and stevia to medium bowl and combine using a hand mixer.
- Add the remaining ingredients, except for the pecans and chocolate chips and combine one more.
- Fold in the chocolate chips and toasted, chopped pecans until evenly combined.
- Grease a muffin tin and distribute the batter among 6 - it will make 6 large muffins.
- Bake for 20-23 minutes.
- Allow to cool for 5 minutes and enjoy! Best stored in the fridge in a zip top bag.
