2 cups unsalted macadamia nuts
2/3 cup unsweetened shredded coconut, lightly toasted
1/2 cup almond flour
1/4 cup granulated erythritol
2 tbsp unflavoured whey protein powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp lime zest
6 oz cream cheese, softened
2 eggs, lightly beaten
1/4 cup coconut oil, melted
1/4 cup unsweetened almond milk
10 drops stevia extract
1/2 cup chopped macadamia nuts
2 tbsp lime juice
1/3 cup powdered erythritol
Preheat oven to 325F and line 12 muffin tins with paper liners.
In a food processor fitted with a metal blade, process 2 cups of the macadamia nuts until finely ground but not pasty (be careful here – macadamias contain a lot of oil and become butter very quickly!).
Transfer to a medium bowl and whisk in coconut, almond flour, granulated erythritol, unflavoured whey protein, baking soda, baking powder, salt and lime zest.
In a large bowl, beat cream cheese until smooth. Beat in eggs. Add macadamia nut mixture and beat until well combined. Beat in coconut oil, almond milk and stevia extract until fully combined. Stir in chopped macadamia nuts.
Divide batter between prepared muffin cups and bake 25 minutes, or until tops are set and a tester inserted in the center comes out clean. Remove from oven and let cool in pan.
For the glaze, whisk together lime juice and powdered erythritol until smooth. Drizzle over cooled muffins.