BROWN BUTTER PECAN MUFFINS

BROWN BUTTER PECAN MUFFINS

BY Carolyn Ketchum

INGREDIENTS:

MUFFINS

1/2 cup unsalted butter
2 1/2 cups almond flour
1/2 cup Brown Swerve
1/3 cup whey protein powder
2 1/2 tsp baking powder
1/2 tsp salt
3 large eggs
1/2 cup water
1/2 tsp caramel or vanilla extract
1/2 cup chopped, toasted pecans

NUTRITIONAL FACTS:

Calories: 250
Protein: 8g
Total Fat: 22g
Total Saturated Fat: 6g
Carbohydrates: 13g
Dietary Fiber: 3g
Sugars: 2g
Swerve: 8g
Cholesterol: 70mg
Sodium: 120mg

DIRECTIONS:

MUFFINS

Step 1

In a medium saucepan over medium heat, melt the butter. Continue to cook until the butter becomes a deep amber color, about 4 minutes. Let cool for 15 minutes.

Step 2

Preheat the oven to 350F and line a muffin pan with parchment or silicone liners.

Step 3

In a large bowl, whisk together the almond flour, Swerve, protein powder, baking, and salt. Stir in the eggs, browned butter, water, and extract until well combined. Stir in the chopped pecans, reserving a few for the top of the muffins.

Step 4

Divide the batter among the prepared muffins cups and add a few chopped pecans to the top of each. Bake 18 to 25 minutes, until golden brown and firm to the touch.

Step 5

Remove and let cool completely.