“Cornbread” Muffins

prep time: 5 minutes cook time: 15 minutes yield: 6 jumbo or 12
regular-size muffins (1 jumbo or 2 regular-size per serving)

The pecan meal in this recipe creates the perfect
texture of cornbread—without the corn! You can
either purchase pecan meal or make your own by
pulsing raw pecans in a food processor or blender
until a rough powder forms. (Do not process the nuts
too much or you will end up with pecan butter.) These
muffins taste great with keto soups!

½ cup pecan meal
¼ cup coconut flour
2 tablespoons Swerve confectioners’-style sweetener
or equivalent amount of liquid or powdered sweetener
(see here)
½ teaspoon baking powder
½ teaspoon fine sea salt
3 large eggs, beaten
½ cup unsweetened cashew milk or almond milk (or
heavy cream if not dairy-sensitive)
¼ cup (½ stick) unsalted butter or ghee (or butter-
flavored coconut oil if dairy-free), melted but not hot,
plus extra for serving
1 teaspoon maple extract (optional)