by KetoDietApp.com
Step 1Combine pecans with maple syrup in a bowl and mix well. Bake at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) for 10 minutes. Remove the pecans from the oven and then reduce the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Set aside 12 pecan halves and roughly chop the rest.
Step 2For best results, weigh the almond flour, coconut flour and sweetener (weight per cup may vary based for brands).
Step 3Cream the butter and sweetener in the bowl of a stand mixer until light and fluffy. Add the yoghurt and the caramel sauce and mix on medium until combined.
Step 4Add the eggs and beat until smooth. Finally, add the flours, nutmeg, baking powder and the pecans and stir through until it forms a smooth batter.
Step 5Spoon into 12 medium muffin cases (I did two batches of 6 baked in silicon muffin pans). Press a pecan half into the top of each muffin and bake for 20 to 25 minutes.
Step 6Store in an airtight container for up to 5 days.
Step 7Can be wrapped individually and frozen.