Muffin:
1 cup yams - cooked, peeled and mashed
1 tbsp. lemon zest
1 1/4 cup soy flour - sifted
1/4 tsp. salt
4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground allspice
1 stick butter
3/4 cup low carb white sweetener
2 eggs
1 cup heavy cream
1/4 cup vegetable oil
1/2 cup walnuts - crushed

Cinnamon Butter:
1 stick unsalted butter-soft
1 tbsp. Cinnamon
2 tbsp. low carb syrup

Muffin preparation:
Preheat oven to 350 degrees. In large bowl with rubber spatula cream butter and low carb sweetener by hand. Add eggs and blend well. Add oil and continue to mix. In separate bowl sift all dry ingredients and add gradually to large bowl. Once incorporated add heavy cream, yam and lemon zest and mix well. Place batter in greased muffin pans filling mixture to top and garnish with crushed walnuts. Bake for 25 minutes. Remove muffin pans from oven and let cool. Remove muffins and serve warm with cinnamon butter.

Cinnamon butter preparation:
Whip all ingredients with a wire whip until well blended. Store in covered container in refrigerator for up to 1 month.

Yields 12 servings - approximately 7.5 net carbs per serving