PECAN CHEESECAKE MUFFINS




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Sometimes you don’t want eggs for breakfast. These keto pecan cheesecake muffins are an excellent grab and go breakfast choice. They can be batch cooked and stored in the freezer.
Ingredients
  • 1 cup Almond Flour (meal)
  • 1 tsp Baking Powder
  • 0.5 cup Brown Sugar Substitute (we use Sukrin Gold)
  • 1 tsp Ground Cinnamon
  • 0.5 cup Pecans (chopped)
  • 1 tsp Vanilla Extract
  • 4 Eggs (large)
  • 250 g Cream Cheese (8oz)
  • Salt

Instructions
  1. Preheat the oven to 160 degree Celsius or 320 degrees Fahrenheit and prepare your muffin moulds or cases. You will need to grease your tin. We use a silicon mould as they come out very easily and do not require any greasing
  2. In a bowl combine almond flour, baking powder, cinnamon, pecans, sugar substitute and a pinch of salt
  3. Chop cream cheese into small cubes
  4. In a jug whisk together eggs and vanilla with a fork
  5. Add the egg mixture to the dry mixture and stir to combine
  6. Sprinkle the cream cheese cubes into the mixture. Take some time to do this to ensure they are all separated and not clumped together
  7. Divide the mixture into your muffin moulds. 
  8. Bake in the oven for 20-25 minutes or until they are golden brown and cooked through
Recipe Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. NUTRITIONAL INFORMATION DOES NOT INCLUDE ANY GARNISHES



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