Pecan Pie Muffins, Low Carb, Gluten Free
To be honest, I enjoy my time on social media. One of the things I find interesting is when folks share their food creations. I recently came upon a very sugar-laden, high carb version of this recipe and thought, "Ooo! I can remake that!" So I did.
This version has lots of good fats and fiber, negligible carbs and are wonderfully tasty. Enjoy!
Pecan Pie Muffins, Low Carb, Gluten Free
Pre-heat the oven to 350F. Spray a 6-cup muffin tin with olive oil cooking spray, or spray 6 muffin cups of a 12-cup muffin pan and put about 1 tablespoon of water into each of the remaining muffin cups. This protects the pan and helps maintain humidity in the oven.
In a mixing bowl with an electric mixer, beat until light:
3 tablespoons coconut oil
3 tablespoons butter
Add and continue mixing:
1/4 cup coconut sugar
3 tablespoons xylitol
1/2 teaspoon vanilla (I make my own)
Add and beat until combined:
2 eggs
Add, continuing to mix until combined:
1/4 cup ground coconut
1 tablespoon ground flax seed meal
Stir in by hand:
1 cup pecans, soaked and dehydrated
Divide the batter evenly between the 6 muffin cups. Bake them at 350F for about 15 minutes, or until golden brown and a knife comes out clean when poked into the muffins.
Cool before serving... or don't ;)
