Instructions
- Preheat the oven to 350 degrees F /176 degrees C.
- In a bowl whisk together 1½ cups almond flour, 1/3 cup flaxseed meal, 2 tablespoons coconut, 1 teaspoon baking powder, ¼ teaspoon nutmeg, ¼ teaspoon salt and 3 teaspoons cinnamon.1½ cups almond flour, 1/3 cup flaxseed meal, 2 tablespoons coconut, 1 teaspoon baking powder, ¼ teaspoon nutmeg, ¼ teaspoon salt, 3 teaspoons cinnamon
- In a separate bowl, whisk together ½ cup coconut oil and ½ cup confectioners’ erythritol sweetener. Add 5 eggs and whisk all to combine.½ cup coconut oil, ½ cup confectioners’ erythritol sweetener, 5 eggs
- Add ½ cup half-and-half and 1 teaspoon vanilla extract to wet ingredients, then whisk again.½ cup half-and-half, 1 teaspoon vanilla extract
- Combine dry ingredient mix with wet ingredient mix. Whisk until well combined. Batter should be runny.
- Using a scoop, divide the batter into an oiled muffin tray. Sprinkle ¼ cup walnuts and 1 tablespoon granulated erythritol sweetener on top.¼ cup walnuts, 1 tablespoon granulated erythritol sweetener
- Bake for 20 to 25 minutes or until golden brown. Remove muffins from the pan and allow to cool completely before eating.
