Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ounces almond flour, 1 cup
- ½ cup golden flax meal, 2 ounces
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 ounce pecans, chopped, ¼ cup
- 1 cup granular Splenda or equivalent liquid Splenda
- 2 tablespoons butter
- 1 teaspoon pure orange extract
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
- 2 tablespoons water or orange juice
- 1 tablespoon orange zest, from 1 small orange
- 2 eggs
Directions
In a small bowl, stir together the almond flour, flax meal, baking powder, salt, nuts and granular Splenda, if using.
In a medium microwave-safe bowl, melt the butter in the microwave.
Stir in the liquid Splenda, if using, the extracts, cream, water and orange zest.
Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended.
Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them.
You can spray the liners with cooking spray, but they didn't seem to stick too much.
Bake at 350°F for 15 – 20 minutes, until the tops are golden brown.
Cool 5 minutes on a rack before removing from the pan.
Serve warm or at room temperature.
Store in the refrigerator.
Serve with butter or cream cheese spread.