Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 325°F (163°C) and prepare muffin tins with liners.
- Cream together softened butter and Swerve Brown Sweetener until light and fluffy.
- Incorporate liquid Allulose Sweetener into the mixture, ensuring it's smooth.
- Add room-temperature eggs and caramel or vanilla extract; beat until blended.
- Mix almond flour and salt in a separate bowl, then gradually combine with wet ingredients.
- Gently fold in chopped pecans and sugar-free chocolate chips.
- Distribute batter into muffin cups, filling each about three-quarters full.
- Bake for 25-30 minutes until set and springy to the touch.
- Cool in the pan for 20 minutes before transferring to a wire rack.
Nutrition
Notes
Enjoy with berries or Greek yogurt. Muffins can be frozen individually for later enjoyment.