Keto Praline Muffins

These keto praline muffins are amazing. The browned butter praline topping blends perfectly with the muffins. You can make these muffins with or without the topping.

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Course: Breakfast

Cuisine: American

Keyword: cinnamon muffins, keto, keto muffins, praline candy

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 140kcal

Ingredients

For the praline topping:

6 tablespoon butter
1/2 cup Swerve Brown Sugar Substitute or 1/2 cup Swerve granular and 1 teaspoon molasses
1/3 cup Heavy Whipping Cream
1/2 teaspoon vanilla extract
1 cup Pecan Halves or use whatever nuts you have on hand
1/2 cup Unsweetened Coconut Flakes
1/8 cup Sugarfree Chocolate Chips
Parchment paper

For the muffins:

1/2 cup Heavy Whipping Cream
5 tablespoons butter softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup Swerve or your favorite keto sweetener
1 1/2 cups Almond Flour
2 tablespoons Psyllium Husk Powder
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger

Instructions

For the praline candy:

Line a cookie sheet with parchment paper.
Place the butter into a saucepan on the stove over medium heat. When the butter has melted, stir in the Swerve brown sugar (or Swerve and molasses) until completely dissolved.
Stir in the heavy whipping cream until well combined.
Stirring frequently, cook for 10 minutes. It will begin to foam up. Continue to cook and stir to allow it to thicken.
Remove the mixture from the heat. Stir in the vanilla extract, pecan halves and coconut flakes. Stir well to combine.
Let the mixture sit to cool slightly for a few minutes. Stir it before use a large spoon to drop spoonfuls of the praline mixture onto parchment paper.

FOR THE MUFFINS:

Preheat the oven to 350 F. Line muffin pan with muffin cups if desired.
In a bowl cream the softened butter, sweetener and vanilla extract until smooth.
Beat in eggs 1 at a time.
Add in cream and beat well.
In a separate bowl whisk together the almond flour, psyllium husk, baking powder, cinnamon, nutmeg and ginger. Slowly add the dry ingredients to the wet ingredients mixing well until just incorporated.
Spoon the muffin mixture evenly between the muffin cups.
Spoon a teaspoonful of the praline mixture over the top of each muffin dividing it up evenly between muffins.
Bake 18 to 20 minutes or until a toothpick inserted into the muffin comes out clean.

Notes

TIPS: You won't use all of the praline candy mixture. Spoon the extra out onto parchment paper and enjoy as a sweet snack.

Don't worry if there is liquid praline mixture present when spooning it on top of the muffin mixture. It will be absorbed into the muffins while they cook.

Nutrition

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