how to use walnut oil

LOW CARB KETO PUMPKIN MUFFINS (+ STREUSEL TOPPING!)

These fragrant, spiced keto pumpkin muffins are small, portable, and make the perfect snack or on-the-go breakfast.

INGREDIENTS

For the Muffins:

  • 4 eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups almond flour (see note 1)
  • 1/2 cup coconut flour
  • 3/4 cup granular Swerve or Lakanto (see note 2)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice

For the Streusel Topping:

  • 1/2 cup walnuts, coarsely chopped
  • 3 tablespoons granular Swerve or Lakanto (see note 2)
  • 3/4 teaspoon pumpkin pie spice
  • 1 1/2 tablespoons unsalted butter, melted

INSTRUCTIONS

  • Prep: Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
  • Prepare the Streusel Topping: In a small bowl, combine the chopped walnuts, Swerve or Lakanto, pumpkin pie spice, and melted butter. Mix well and set aside.
  • Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, salt, and pumpkin pie spice until evenly combined.
  • Mix the Wet Ingredients: In a large bowl, beat the eggs, pumpkin puree, softened butter, and vanilla extract together using an electric mixer until smooth and fully combined.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix until fully combined.
  • Assemble and Bake: Divide the batter evenly among the muffin cups, smoothing the tops with your fingers. Sprinkle the streusel topping over each muffin, gently pressing it into the batter. Bake for 22 minutes. If the tops of the muffins start to brown too quickly, cover them loosely with foil. Continue baking for another 3-5 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy your keto pumpkin muffins, perfect for breakfast or a snack!

CANDIED WALNUTS WITH MAPLE SYRUP

These maple syrup-sweetened candied walnuts are the perfect balance of sweet and salty! Whether you’re looking for a homemade gift or a tasty addition to salads and snack mixes, these walnuts are a hit. With just three ingredients and less than 10 minutes of prep time, they’re super easy to make!

INGREDIENTS

  • 1 cup walnut halves
  • 1 tablespoon salted butter
  • 3 tablespoons pure maple syrup

INSTRUCTIONS

  • Preheat a skillet over medium heat and prepare your ingredients. Line a baking sheet with parchment paper and keep it close by.
  • Once the skillet is hot, add the butter and melt it, stirring with a heatproof silicone spatula.
  • Add the maple syrup and stir quickly to combine with the melted butter.
  • Toss in the walnuts and stir well to coat them with the butter and maple syrup mixture.
  • Stir frequently to prevent burning and ensure the walnuts are evenly coated.
  • Cook for 3-5 minutes, continuing to toss often. Be careful, as the mixture can burn easily.
  • Once the walnuts are toasted and coated, transfer them immediately to the prepared parchment paper. Use the spatula to separate any clusters.
  • Let the walnuts cool to room temperature before serving.
  • Once cooled, store them in an airtight container or freezer bag.

NOTES

  • Storage: Store in an airtight container for up to 1 week at room temperature, 3 weeks in the fridge, or 3 months in the freezer. Be sure the walnuts are completely cooled before storing to prevent moisture buildup, which can spoil them.
  • With honey: For a honey version, simply replace the maple syrup with an equal amount of honey. Keep in mind, honey burns more easily than maple syrup, so watch the skillet closely.
  • With brown sugar: Substitute brown sugar for the maple syrup by using 4 tablespoons of brown sugar in place of the 3 tablespoons of maple syrup. Follow the same recipe instructions.