Pecan Pie Muffins - low carb, gluten free, reduced calorie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 292.2
- Total Fat: 29.7 g
- Cholesterol: 110.0 mg
- Sodium: 132.8 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 3.4 g
- Protein: 5.4 g
View full nutritional breakdown of Pecan Pie Muffins - low carb, gluten free, reduced calorie calories by ingredient
Introduction
I converted a favorite recipe and it makes a great, very yummy, breakfast or snack on my low carb diet! Only 2.6 net carbs per muffin! I converted a favorite recipe and it makes a great, very yummy, breakfast or snack on my low carb diet! Only 2.6 net carbs per muffin!Number of Servings: 8
Ingredients
-
3 large eggs
1 1/3 sticks salted butter
1/2 cup flaxseed meal
1/2 cup Splenda
1 cup chopped pecans
1/2 tsp. caramel extract (optional)
Tips
My experience is that using paper muffin cups kinda stick to the muffins. If you want to use that type of cup, use the foil ones instead.
Directions
Preheat oven to 350 degrees.
Melt butter in microwave or on stovetop.
While butter is melting, whip eggs until frothy in a medium size bowl.
Continue beating and drizzle melted butter into the eggs. Add the flaxseed meal and mix thoroughly.
Let sit for about 10 minutes to allow the flaxseed to absorb some of the moisture of the eggs and butter.
Add Splenda, pecans, and caramel extract (this is to simulate the flavor of brown sugar that was in the original recipe). Mix well.
Spray 8 cups in a non-stick muffin tin with Pam. I use my ice cream scoop with a lever to fill the pan. Pretty much a full scoop is perfect for each muffin and it is so much easier with the sticky dough. If any is left in your bowl, just divide it between the cups.
Bake until muffins are golden and a toothpick inserted comes out clean. I usually check at about 13 minutes and bake longer if needed.
Allow muffins to sit in the pan for a few minutes to reabsorb any butter that is in the bottom of the cups.
Remove from the pan and enjoy as soon as they cool enough to eat! They are nutty and buttery and soooo good!
Serving Size: makes 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user TAMMY8395.
Melt butter in microwave or on stovetop.
While butter is melting, whip eggs until frothy in a medium size bowl.
Continue beating and drizzle melted butter into the eggs. Add the flaxseed meal and mix thoroughly.
Let sit for about 10 minutes to allow the flaxseed to absorb some of the moisture of the eggs and butter.
Add Splenda, pecans, and caramel extract (this is to simulate the flavor of brown sugar that was in the original recipe). Mix well.
Spray 8 cups in a non-stick muffin tin with Pam. I use my ice cream scoop with a lever to fill the pan. Pretty much a full scoop is perfect for each muffin and it is so much easier with the sticky dough. If any is left in your bowl, just divide it between the cups.
Bake until muffins are golden and a toothpick inserted comes out clean. I usually check at about 13 minutes and bake longer if needed.
Allow muffins to sit in the pan for a few minutes to reabsorb any butter that is in the bottom of the cups.
Remove from the pan and enjoy as soon as they cool enough to eat! They are nutty and buttery and soooo good!
Serving Size: makes 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user TAMMY8395.