KETO Friendly Banana Pecan Crunch Muffins (Gluten & Sugar Free)

These guilt free, high fiber muffins are delicious!

Ingredients:
coconut oil cooking spray
1 3/4 + 2 tablespoons almond flour
3/4 cups Lakanto Powdered Monkfruit  Sweetener
3 tablespoons ground flax seeds**
3 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon pink Himalayan or sea salt
7 1/2 tablespoons butter
4 teaspoons banana extract
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons unsweetened almond milk
1/4 cup + 2 tablespoons sour cream
3 eggs
1 1/4 cups pecans
1 1/2 tablespoons almond flour
1 1/2 tablespoons cold butter
1 1/2 tablespoons Lakanto Powdered Monkfruit  Sweetener

Method:
Lightly coat 15 muffin cups with the cooking spray and set aside. (Or insert paper liners)***
Preheat oven to 350*. In a large bowl, whisk together the 1 3/4 cups + 2 tablespoons almond flour, 3/4 cup sweetener, flax, baking powder, cinnamon, nutmeg and sea salt.
In a 2 cup glass measuring cup, or small bowl. heat the butter in a microwave oven, at 20 second intervals, just until melted. Stir the extracts, almond milk and sour cream into the melted butter. Add to the dry ingredients and stir to mix. Add the eggs and gently stir, just until all of the ingredients are combined. Divide the batter evenly between the 15 muffin cups.
Place the pecans, 1 1/2 tablespoons almond flour and powdered sweetener into a food processor. Cut the cold butter into 6 pieces and add to the nuts. Pulse the mixture just until the pecans are chopped into small pieces. Sprinkle the nut mixture evenly over the batter in the pans. Gently press on top of the batter. Bake for 10 minutes. Rotate and continue to bake for another 5 to 10 minutes, until the tops are golden or a toothpick inserted near the center of a muffin comes out clean. Let cool for 45 minutes or longer, before removing from the muffin pan. Makes 15. Store in an airtight container in the refrigerator.

**I used a mini food processor to grind the flax seeds, but they also can be purchased already ground.

Notes: I use silicone muffin pans, because they make the muffins very easy to remove. I prefer not to use paper liners, because I do not like the way they stick to the muffins. (The paper wrappers are easy to remove, once the muffins have been chilled.)

Nutritional info per muffin:
245.35 calories ~ 23.4 grams fat ~ 2.66 grams net carbs ~ 5.68 grams protein