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.
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