Step 1

Preheat oven to 325F and line 12 muffins cups with silicone or parchment paper liners.

Step 2

In a large bowl, beat the butter and brown sweetener together until light and fluffy. Beat in the liquid allulose, if using.

Step 3

Add the eggs and caramel extract and beat until well combined, then beat in the almond flour and salt.

Step 4

Add the pecans and chocolate chips and fold in by hand.

Step 5

Divide batter among prepared muffin cups. Bake 25 to 30 minutes, or until just barely set. Let cool in the pan at least 20 minutes.