Post by Loupy on Dec 21, 2017 2:55:33 GMT -7
Chocolate Pecan Pie Muffins
From: Carolyn @ alldayidreamaboutfood.com/
These muffins were insanely easy to make and insanely delicious to eat. I’ve always loved pecan pie, and loved it even better when it contained chocolate. There is nothing quite like the gooey-ness of the pecan filling oozing out of the pie crust. Several recipes for Pecan Pie Muffins have caught my eye before, and I had no idea if I could replicate them with my low carb ingredients, but I figured it was worth a try. And I am so glad I did. These are dense little muffins, but they are supposed to be. And they pack a HUGE flavour punch. Wow! The molasses is optional, but I do recommend it because it gives the muffins a colour and flavour more like true pecan pie. It’s like dessert for breakfast. Remarkable.
Makes: 12 Muffins
Ingredients
3/4 cup Swerve Sweetener
1 cup almond flour
1 cup pecans, coursely chopped
Pinch salt
1/2 cup butter, softened
2 large eggs, room temperature
1 tbsp molasses (optional)
2.5 oz 90% cacao chocolate, chopped OR homemade sugar-free chocolate chips
Instructions
Preheat oven to 325F and line 12 muffins cups with paper liners (parchment paper or silicone liners work best).
In a medium bowl, whisk together granulated erythritol, almond flour, chopped pecans and salt.
In a large bowl, beat butter, eggs and molasses together until smooth.
Beat in almond flour mixture until just combined.
Stir in chopped chocolate.
Divide batter among prepared muffin cups.
Bake 26 to 28 minutes, or until set.
Let cool in pan.
Notes
Each muffin has 3.71g NET CARBS.
Nutritional Information
Calories: 294
Total fat: 27.66g Calories from fat: 248
Cholesterol: 71mg
Carbohydrate: 6.47g
Total dietary fiber: 2.76g
Protein: 4.48g
From: Carolyn @ alldayidreamaboutfood.com/
These muffins were insanely easy to make and insanely delicious to eat. I’ve always loved pecan pie, and loved it even better when it contained chocolate. There is nothing quite like the gooey-ness of the pecan filling oozing out of the pie crust. Several recipes for Pecan Pie Muffins have caught my eye before, and I had no idea if I could replicate them with my low carb ingredients, but I figured it was worth a try. And I am so glad I did. These are dense little muffins, but they are supposed to be. And they pack a HUGE flavour punch. Wow! The molasses is optional, but I do recommend it because it gives the muffins a colour and flavour more like true pecan pie. It’s like dessert for breakfast. Remarkable.
Makes: 12 Muffins
Ingredients
3/4 cup Swerve Sweetener
1 cup almond flour
1 cup pecans, coursely chopped
Pinch salt
1/2 cup butter, softened
2 large eggs, room temperature
1 tbsp molasses (optional)
2.5 oz 90% cacao chocolate, chopped OR homemade sugar-free chocolate chips
Instructions
Preheat oven to 325F and line 12 muffins cups with paper liners (parchment paper or silicone liners work best).
In a medium bowl, whisk together granulated erythritol, almond flour, chopped pecans and salt.
In a large bowl, beat butter, eggs and molasses together until smooth.
Beat in almond flour mixture until just combined.
Stir in chopped chocolate.
Divide batter among prepared muffin cups.
Bake 26 to 28 minutes, or until set.
Let cool in pan.
Notes
Each muffin has 3.71g NET CARBS.
Nutritional Information
Calories: 294
Total fat: 27.66g Calories from fat: 248
Cholesterol: 71mg
Carbohydrate: 6.47g
Total dietary fiber: 2.76g
Protein: 4.48g
