Paleo / Keto Pecan Stuffed Muffins. Sugar, grain and dairy free

Name: Paleo / Keto Pecan Stuffed Muffins. Sugar, grain and dairy free
Total time: 1920 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup almond flour; 1 cup cashew flower; 1/3 cup Tapioca flour; 1/3 cup Monkfruit in the Raw; 2 tsp baking powder; 1 tsp xantham gum; 4 eggs; 1 cup unsweetened almond milk; 1 tsp vanilla extract; 1 tsp almond extract; Chopped Pecans; Any chopped nut of your taste can be sustituted

Bayou Creek Farmstead @ShovaMisha1

Oak Harbor, OHIO

Clean eating is the inspiration for these muffins. The lightly sweet bread with the hints of vanilla and almond enhance the nutty pecan flavor. Use plant based butter on a warm muffin to take you back to the good old days.

Bayou Creek Farmstead @ShovaMisha1

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Ingredients

28 to 32 minute

6 servings

Dry Ingredients
1 cupalmond flour
1 cupcashew flower
1/3 cupTapioca flour
1/3 cupMonkfruit in the Raw
2 tspbaking powder
1 tspxantham gum
Wet Ingredients
4eggs
1 cupunsweetened almond milk
1 tspvanilla extract
1 tspalmond extract
Nuts
Chopped Pecans
Any chopped nut of your taste can be sustituted

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Steps

28 to 32 minute

1

Combine dry ingredients in medium sized bowl and mix thoroughly. Set aside
2

Use a stand blender with whip attachment or hand blender to whip 4 eggs til foam begins to form. Continue whipping and add almond milk then vanilla, and Almond extracts.
3

Turn blender on to low and add slowly the dry mix to the egg mix. Then add chopped pecans and mix til thick on low speed.
4

Use a large 6 muffin pan.
Spray the pan with olive oil
Add approx. 1 cup of mix to each cup. Disperse evenly.
5

Bake in a hot 350 degree oven between 25 and 35 minutes depending on elevation and humidity.
6

Remove from oven and cool in baking pan for 15 minutes. Remove and enjoy!