Serving Size 1 muffin
Net carbs 2 grams
Fat 23 grams
Protein 8 grams
2 cups almond flour
1/2 cup Swerve Granulated
1/3 cup unflavored whey protein powder
1/4 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup butter, melted
3/4 cup unsweetened almond milk
1 teaspoon maple extract
3/4 cup chopped walnuts, divided
1/4 cup Swerve Confectioner’s
2 Tablespoons heavy cream
1-2 Tablespoons water to thin glaze
Preheat oven to 325F and grease 12 muffin tins well or line with paper liners.
Combine almond flour, Swerve Granulated, protein powder, coconut flour, baking powder and salt and stir in eggs, melted butter, almond milk and maple extract til well mixed and stir in 1/2 cup of walnuts.
Put batter in muffin tin and sprinkle with remaining nuts, pressing lightly to adhere. Bake 25-30 minutes til set and golden brown.
Combine Swerve Confectioner’s, cream and maple extract and just enough water to thin to drizzling consistency. Drizzle over cooled muffins.