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When I made these low-carb muffins, I completely intended to set these muffins aside to be popped into lunchboxes over the next week or so. But then I ate one.

Oh my word, these muffins have a delightful tender crumb and tasty little pieces of sweet pecans scattered throughout.

The pecans are drizzled with sugar-free maple syrup and then baked until caramelised. If you can't find sugar-free maple syru, use yacon syrup or substitute with 1 tsp sugar-free maple extract mixed with 1 tablespoon melted virgin coconut oil.

The overall caramel flavour winding its way through the muffin brings it all together into such a delicious keto treat that I’m not sure that I want to share any of them. Make your caramel sauce in advance and use the leftovers on top of a bowl of keto ice-cream.

If you like your muffins really sweet, add a teaspoon of our Keto Caramel Sauce on top of each muffin. Enjoy!

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0 days, 0 hours, 30 minutes Hands-on 15 minutes Overall 45 minutes Serving size muffin Allergy information for Low-Carb Caramel Maple Pecan Muffins ✔ Gluten free ✔ Nightshade free ✔ Avocado free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, muffin)

Net carbs 3 grams Protein 7.4 grams Fat 24.5 grams Calories 264 kcal Calories from carbs 5%, protein 11%, fat 84% Total carbs 7.3 grams Fiber 4.3 grams Sugars 2.1 grams Saturated fat 6.3 grams Sodium 103 mg ( 4 % RDA ) Magnesium 50 mg ( 12 % RDA ) Potassium 204 mg ( 10 % EMR )

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman