½ C. Butter

½ C. Unsweetened Almond Milk

½ C. Purecane Brown Sweetener

2 Eggs

1 ½ C. Sugar Free Breakfast Syrup

1 T. Vanilla

3 C. Keto Wheat Flour

1 ½ T. Baking Powder

Dash of Salt

1 C. Chopped Toasted Walnuts

Easy Directions

  1. Line a cupcake pan with paper liners and spray the pan with nonstick spray. Set aside.
  2. In a mixing bowl, cream together butter, almond milk, Purecane, eggs, syrup and vanilla.
  3. In a small bowl, mix flour, baking powder and salt. Fold into batter and slightly mix.
  4. Add in walnuts and mix slightly.
  5. Scoop dough into each muffin cup about ¾ full.
  6. Bake at 400 for 10 minutes, then reduce oven heat to 375 for another 12 minutes.




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