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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, paleo / keto pecan stuffed muffins. sugar, grain and dairy free. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Paleo / Keto Pecan Stuffed Muffins. Sugar, grain and dairy free is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Paleo / Keto Pecan Stuffed Muffins. Sugar, grain and dairy free is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook paleo / keto pecan stuffed muffins. sugar, grain and dairy free using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Paleo / Keto Pecan Stuffed Muffins. Sugar, grain and dairy free:
  1. Make ready Dry Ingredients
  2. Take 1 cup almond flour
  3. Prepare 1 cup cashew flower
  4. Take 1/3 cup Tapioca flour
  5. Prepare 1/3 cup Monkfruit in the Raw
  6. Make ready 2 tsp baking powder
  7. Get 1 tsp xantham gum
  8. Make ready Wet Ingredients
  9. Get 4 eggs
  10. Make ready 1 cup unsweetened almond milk
  11. Take 1 tsp vanilla extract
  12. Make ready 1 tsp almond extract
  13. Make ready Nuts
  14. Make ready Chopped Pecans
  15. Make ready Any chopped nut of your taste can be sustituted
Instructions to make Paleo / Keto Pecan Stuffed Muffins. Sugar, grain and dairy free:
  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!

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