Still tweaking the recipe, but I made this early this morning and it's actually pretty good.
Yes, I know the arguments against breads and sweets, but once in a while...

Low Carb Caramel-Nut Muffins

1 cup Flaxseed meal (0 net carbs)
1 cup coconut flour (24 net carbs)
½ cup whey protein isolate (protein powder) (2 net carbs)
2 Tbs Cinnamon (~4 net carbs)
1 tsp Nutmeg (~0.7 net carbs)
½ tsp ground Cloves (~0.25 net carbs)
1 tsp salt
3 packets Stevia (0 net carbs)
1 Tbs baking powder (4 g net carbs)
3 whole eggs (¾ cup pasteurized egg product) (~3 net carbs)
6 egg whites (1¼ cup processed egg whites) (~7 net carbs)
½ cup water
5 Tbs oil (coconut, olive, or flax seed suggested)
24 squirts of sucralose to go or equivalent sweetener
3/4 cup walnuts, chopped (6 net carbs)
Cooking grease (clarified butter, bacon grease, coconut oil)
Walden farms Caramel syrup (0 net carbs)

Total of ~51 grams of net carbs or
about 3 grams per muffin!

Preheat oven to 350 degrees.
Grease a muffin tin with the cooking grease. Or use paper or aluminum foil baking cups.
Mix and sift together the dry ingredients except the walnuts.
Warm coconut oil (if used) in the microwave on medium just until melted.
Mix oil, eggs, egg whites, water, and liquid sweetener together and add to the dry ingredients.
Mix together to make a batter. Spoon batter into greased muffin tin.
Sprinkle about 1 high tsp of chopped nuts over each muffin.
Bake at 350 degrees until done, about 30 minutes.
Remove from oven and allow to cool. Remove from tin.
Top with caramel syrup. I use about 1 tsp on each.
Enjoy!

Makes about 1½ dozen


For net carbs I have subtracted fiber and erythritol from total carbs.
I used 2 Tbs coconut oil and 3 Tbs olive oil, and bacon grease to oil the muffin tin.