Directions
Preheat your oven to 350°F (175°C).
Line a standard 12-cup muffin pan with paper liners.
In a large mixing bowl, whisk together the dry : almond flour, powdered erythritol, cocoa powder, baking powder, and salt until well combined.
In a separate medium bowl, whisk the melted cashew butter, unsweetened almond milk, and eggs until the mixture is smooth and uniform.
Pour the wet into the bowl with the dry .
Mix until just combined, being careful not to overmix. Gently fold in the chopped macadamia nuts.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
Do not overmix the batter after combining the wet and dry .
Mix only until no dry streaks remain to keep the muffins tender and light.
