|01-18-2013, 07:29 PM||#32|
Way too much time on my hands!
Join Date: Jun 2002
WOE: Eat Fat, Get Thin
Start Date: January 2001
Yes, but a very tiny amount spread over the recipe..It is mainly for color and bit of flavor.
Note to self: Skip the protein powder next time and just use the almond flour/pecan flour combo. Mine were a tad dry, but I will add lots of butter when I eat them..
|01-20-2013, 08:35 AM||#33|
Senior LCF Member
Join Date: Oct 2011
I have this posted on my blog if pic is needed - just do search for muffin. They are awesome!
Chocolate Pecan Pie Muffins
(adapted from All Day I Dream About Food)
3/4c Swerve Sweetener or granulated erythritol*
1c almond flour**
1c pecans, coarsely chopped
1/2c butter, softened
2 large eggs, at room temp
1T molasses (optional)****
2.5oz 90%cacao chocolate, chopped, gluten-free if possible*****
Heat oven to 325 and line 12 muffin cups with liners. In medium bowl, whisk together granulated erythritol, almond flour and salt. In another bowl, beat butter, eggs and molasses together until smooth. Stir in dry mixture just until combined. Stir in chopped pecans and chocolate. Divide batter into muffin cups. Bake 26-28mns. Let cool in pan. Makes 12. Each muffin has 5g carbs and 1.7g fiber.
*I used 1/2c Xylitol and 1/4c Stevia In The Raw.
**I added an additional 1T of coconut flour when adding the almond flour.
***I omitted the salt.
****I added an additional 4T of Half & Half when adding the molasses.
*****I used 1/4c Hershey's Dark Chocolate Chips.
So my reasons for the changes, in order made, are merely because I prefer the sweeteners that I used, I didn't think the batter looked "bulky" enough to give me a full dozen, I don't usually add salt to baked goods, I needed the extra moisture since I added coconut flour, and the chocolate chips are what I have in the freezer.