Low-Carb Caramel Pecan Protein Muffins w/ Cream Cheese Frosting

Low Carb Caramel Pecan Protein Muffins w/ Cream Cheese Frosting

Serves: 6-8 (see below) 

Ingredients:

• 1/2 cup(60g) almond flour (I buy this one: Almond Flour)
• 1 1/2 scoop(62g) vanilla lean body whey protein (or another vanilla whey) 
• 1/4 cup(60g) VitaFiber Powder
  (OR another 1/4 cup almond flour)
• 2 tbsp Truvia (or 4 tbsp of another sweetener that measures like sugar)
• 1 1/2 tbsp Splenda (or another sweetener that measures like sugar)
• 1 tsp baking powder
• 1/8 tsp salt
• pinch of xanthan gum
  (optional but recommended) 
• 1 1/2 tbsp(21g) butter, melted
• 1 egg 
• 1/4 cup(60g) unsweetened vanilla almond milk

Cinnamon Carmel Filling:

• • • 1/4 cup water
    • 1/4 cup truvia sweetener (or 1/2 cup sweetener that measures like sugar)
    • 1 egg yolk, whisked
    • 2 tbsp(15g) butter
    • 1/2 tsp vanilla extract
    • 1/4 tsp molasses (leave out OR replace with yacon syrup for keto) 
    • pinch of salt
    • 1/4 tsp cinnamon 
    • 30g pecans, finely chopped (mine were lightly salted) 

Cream Cheese Frosting (OPTIONAL): 

• • • 1/4 cup greek yogurt or cream cheese
    • 1 1/2 tbsp Splenda
      (more or less to taste) 
    • 1 tbsp almond milk (or any milk) (Up to 2 tbsp milk if using cream cheese)
    • 1/16 tsp of vanilla extract

Directions: 

• • 1. Pre-heat oven to 350*F
    2. In a medium sauce-pan, combine all caramel filling ingredients except nuts.
    3. Turn heat just below high and stir constantly until the mixture starts to boil
    4. Once boiling, keep stirring constantly for about 30s
    5. Remove from heat and check thickness, it should be just a bit thinner than your average caramel sauce
    6. If not, boil a little longer while whisking constantly until desired thickness is reached (*note: it will thicken more as it cools). 
    7. Remove from heat, pour in a bowl and stir in the nuts. Set aside.
    8. In a large bowl, combine all dry ingredients.
    9. In another medium bowl, whisk together the almond milk and egg. 
    10. Add the wet to the dry mixture and stir in the melted butter until everything is combined.
    11. Using a prepared muffin tin lined with muffins cups AND sprayed with oil, fill each one with just enough batter to cover the bottom.
    12. Next drop 1 spoonful of the caramel mixture on top. 
    13. Add another scoop of the batter, enough to fill the muffin tin about 1/2-3/4 of the way full. Then repeat with the remaining caramel sauce.***
    14. Swirl the top of each muffin with a toothpick. 
    15. Bake for 18-22min or until the muffins have risen and a toothpick JUST comes out clean, don’t over-bake. (*note some caramel sauce might get on the toothpick but the muffin will be cooked!) 
    16. Mix together all Frosting ingredients if using.
    17. Cool slightly before removing from the pan. Pour frosting on top of muffins just before serving warm!

Enjoy!

***NOTE: I made 6 large muffins but you could easily make 8 regular ones, which i recommend because I believe they would rise better in the center. Nutrition is listed for both options, frosting is not included as this is optional. 

Nutrition for 1/6th of recipe:  16F/4C(NET)/11P & 11g fibre      

Nutrition for 1/8th of recipe: 12F/3C(NET)/8P & 8g fibre

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