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

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, paleo / keto pecan stuffed muffins. sugar, grain and dairy free. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Paleo / Keto Pecan Stuffed Muffins. Sugar, grain and dairy free is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Paleo / Keto Pecan Stuffed Muffins. Sugar, grain and dairy free is something that I’ve loved my entire life.

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

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