Keto Brown Butter Pecan Muffins

  

Keto Brown Butter Pecan Muffins

Easy keto muffins featuring the delicious flavors of browned butter and toasted pecans! Moist and tender, these muffins pair perfectly with a cup of coffee for a quick low carb breakfast. I make no secret of my love for browned butter. That rich, slightly nutty, slightly caramelized flavor adds depth to both sweet and savory recipes.

Ingredients:

Ingredients
1/2 cup butter
1 1/2 cups almond flour
1 cup pecan flour (or more almond flour)
1/2 cup brown sugar replacement erythritol recommended
1/3 cup unflavored whey protein powder (or egg white protein powder)
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 tsp vanilla extract
1/3 cup almond milk (or other liquid)
2/3 cup chopped pecans
Directions
Place the butter in a medium skillet over medium heat. Cook, stirring frequently, until the butter becomes a deep amber, 4 to 5 minutes. Remove and let cool. 

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

In a large bowl, whisk together the almond flour, pecan flour, sweetener, protein powder, baking powder, and salt. 

Add the eggs, butter, and vanilla extract until well combined, then stir in the almond milk until the batter is smooth.

Stir in most of the chopped pecans, reserving a few tablespoons for the tops of the muffins. Divide evenly among the prepared muffins cups. Sprinkle the tops with the remaining chopped pecans. 

Bake 15 to 20 minutes, until the muffins have risen and are just firm to the touch on top. Remove and let cool completely in the pan.