1/2 cup butter – divided
1/2 cup Splenda
1/4 cup Howard’s low carb maple syrup
1/2 cup Almond flour
1/2 cup bran
1 tablespoon baking powder
1 tablespoon Bob’s red mill gluten flour
1 tablespoon cinnamon
1/4 cup cream
1/4 cup water
2 teaspoons vanilla
1/2 cup almonds
Heat oven to 350* Spray muffin cups with pam
Melt 1/4 cup of butter in muffin cups, add slivered almonds and a little low carb maple syrup.
Mix together Splenda, almond flour, bran and other dry ingredients. beat eggs with wire whisk and add remaining melted butter, cream, water and vanilla. Stir together just until dry ingredients are moistened. Spoon over almonds in muffin cups. Bake in upper half of oven for about 20 minutes. Turn out onto rack while still warm.