Chocolate Pecan Pie Muffins – Low Carb and Gluten-Free


Chocolate Pecan Pie MuffinsA few weeks ago, my husband’s uncle came to stay with us for a few days.  I wish I could accurately describe Dan to those that don’t know him.  He is seemingly ageless, as spry and active as any 20 year old.  He also seems to have infinite patience with everyone around him.  I have never seen a single of his feathers ruffled.  He is, quite simply, the easiest guest on the planet.  He spent many years traveling around and one little trick he picked up in New Zealand means that I don’t even have to worry about changing sheets when he comes.  He brings his sleeping bag and sleeps on top of the covers of whatever bed you give him.  If it weren’t for the fact that he is also as smart as a whip and an interesting conversationalist, you might wonder if he’d even been at your house at all!  And my daughter wants you to know that he can also juggle and do headstands.  Remarkable.

It was because of Dan that my husband and I got some much needed alone time.  For the first time since we’ve had children, we got to spend not one, but TWO nights away together.  We took a little trip to New York City and had an absolute blast, walking almost the entire length of Manhattan in one day.  We ate well, we slept well, and just enjoyed each other’s company in a way that felt like we were newlyweds, not an old married couple verging on our 11th anniversary (which just so happens to be TODAY!).

Before we left for our little trip, Dan played sous chef for me on a few recipes.  Every time I was in the kitchen, he wanted to know what he could do to help.  So I gave him the little task of chopping chocolate for these Chocolate Pecan Pie Muffins, and I have to say, I have never seen such perfect, evenly-chopped chocolate in my life.  So this recipe is a tribute to Dan.

And a fitting tribute it is.  These were insanely easy to make and insanely delicious to eat.  I’ve always loved pecan pie, and loved it even better when it contained chocolate.  There is nothing quite like the gooey-ness of the pecan filling oozing out of the pie crust.  Several recipes for Pecan Pie Muffins have caught my eye before, and I had no idea if I could replicate them with my low carb ingredients, but I figured it was worth a try.  And I am so glad I did.  These are dense little muffins, but they are supposed to be.  And they pack a HUGE flavour punch.  Wow!  The molasses is optional, but I do recommend it because it gives the muffins a colour and flavour more like true pecan pie.  It’s like dessert for breakfast.  Remarkable.

Chocolate Pecan Pie Muffins

Yield: 12 muffins


  • 3/4 cup Swerve Sweetener or granulated erythritol
  • 1 cup almond flour
  • 1 cup pecans, coursely chopped
  • pinch salt
  • 1/2 cup butter, softened
  • 2 large eggs, room temperature
  • 1 tbsp molasses (optional)
  • 2.5 oz 90% cacao chocolate, chopped OR homemade sugar-free chocolate chips


  1. Preheat oven to 325F and line 12 muffins cups with paper liners.
  2. In a medium bowl, whisk together granulated erythritol, almond flour, chopped pecans and salt.
  3. In a large bowl, beat butter, eggs and molasses together until smooth. Beat in almond flour mixture until just combined. Stir in chopped chocolate.
  4. Divide batter among prepared muffin cups. Bake 26 to 28 minutes, or until set.
  5. Let cool in pan.


Makes 12. Each muffin has 5 g of carbs and 1.7 g of fiber. Total NET CARBS = 3.3 g.

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  1. says

    This guy sounds like a gem! And it sounds like you had the most wonderful time in NY. Can’t wait to hear more about what you did when we get together in a few weeks!

    And I’m loving these muffins so so much! The look fabulous!

  2. Christina says

    I think I’m in heaven. Pecan pie is one of my favorite desserts. Now I can have my cake and eat it too. Thanks for all your work on these recipes!

  3. says

    Happy Anniversary! Congratulations on the weekend away, it’s so wonderful to have a family member you trust to leave your children with…I’ve always been blessed with this option as well…it’s so important for parents with young children to be able to get away and reconnect! Oh, and as always…the recipe is wonderful!

    • Carolyn says

      No baking powder or soda…they are meant to be dense and chewy to resemble pecan pie. And they are so good. Ever since I posted this, I am craving them. I ate 3 in one day when I first made them.

  4. Debra says

    Hope you have a wonderful anniversary. Thanks for the great recipe. You actually read my mind this morning. I was going to message you and ask if you could do anything about pecan pie. I’ll definitely try these!

  5. says

    These look and sound fantastic Carolyn – and congrats on celebrating your anniversary. So glad to hear you got away with your husband for some alone time!

  6. says

    Dan sounds like an incredible uncle and an even better house guest! Of course, I’m sure you were keeping him super well fed and that that didn’t hurt. 😛 These muffins look downright delicious!

  7. sherol says

    Happy anniversary! My husband and I have spent one night alone in 12 years and it was heaven. I love my children but love my husband as well and never want more than one or two nights away from them. That said, a week in Bora Bora, just the two of us wouldn’t be turned down! Thank you for all the fab recipes! x

    • Carolyn says

      YOu can use 85%, that would work. I often just use Lindt 90%, but I found some awesome indie brands at a local kitchen store that are gluten free. I can’t remember the brands now, though.

  8. Katharine says

    I LOVE pecan pie. So excited to try these! I need something to distract me from the turtle bars (from your book) that I keep making (and consuming!)!!

  9. Shawn K says

    Happy Anniversary! Mine is the 5th also and we celebrated 21! Every year just gets better. So glad you two had a chance to get away and reconnect, nothing better when you know that the kids are happy and safe.

    Thanks for the recipe our priest loves pecan pie but health reasons says he need to lose weight so I know I’ll have to make some extras for him too!

  10. Pamela says

    Happy Anniversary Carolyn and may each year hereafter be increased with joy and more blessings. You are too good to us to be posting this for us on your special day. Although I’m delighted that you did! While chocolate is my first food love, I have an abiding affection for, the previously forbidden, pecan pie as well. Now I get to have them both in one bite (hypothetically speaking, of course, because there will be many many bites)! You just can’t go wrong with dessert for breakfast and I am so looking forward to making and enjoying these with cup of coffee. Thanks again

  11. says

    Carolyn I am so happy you and your hubby got to go away for some alone time. That’s incredible. Happy Anniversary!

    Love these muffins. I think chocolate and pecans make an amazing pair. I want to run right in kitchen and whip some up.

  12. Arhelia says

    Happy Anniversary! I have these in the oven right now for tomorrow’s breakfast! I didn’t have molasses so I used coconut nectar, they smell wonderful already!

  13. philis says

    I was wondering if adding yogurt or sour cream would make it richer or better in some way? What do you think? Or does that amount of butter (which I love I mean Like A Lot) do the trick?

    Thank you,

    • Carolyn says

      I honestly wouldn’t add yogurt or sour cream to these. I think it would detract from the rich denseness of the muffin. They way they are, they really do resemble pecan pie. Just my opinion!

  14. Vanessa says

    Made these last night and enjoyed one this morning with my coffee. SO GOOD! Even the hard to please hubby really likes them, he polished off two of them. Thank you for the wonderful recipe.

    • Carla says

      I made these wonderful muffins today. They are scrumptious. They’re just decadent enough to make me feel guilty, even though I don’t have to. Thanks!

  15. Karin says

    Oh. My. Word! I made these over the weekend and they are TO DIE for. I did make them into 9 slightly larger muffins rather than 12, and had to bake for 35 minutes. Changes your carb counts from 3.3 to 4.4. They are truly DELICIOUS. Love your web site!

  16. Vicki says

    I began trying no wheat, low-carb, no sugar eating a month ago, but I always loved baking before, so I’m glad I stumbled upon your blog. Can you beat butter with the Swerve/erythritol the way I always creamed butter with sugar before, then beat in eggs one at a time while baking? I ask because I made this recipe the other day, and they tasted really good, but the butter & egg mixture never got smooth (it had lumps and globs). I wondered if I did something wrong?

    • Carolyn says

      Hmmmm. It shouldn’t be that lumpy. The great thing about low carb baking that is also gluten free is that you don’t really need to worry about “over-mxing” like you do with flour, so you can really beat the heck out of things. But softened butter will lump up if you put cold eggs directly in it, so maybe try room temperature eggs. And yes, you can beat Swerve into the butter first. It doesn’t get quite as smooth and fluffy as butter with sugar but it’s close.

  17. Vicki says

    Thanks for your quick response! I’ll try letting the butter & eggs sit out longer, and beating the sweetener with butter first.

  18. Melanie says

    I’m planning on trying these out soon. Do the muffins need to be refrigerated once they’re cooled, or can they just be stored on the counter in an air-tight container?

  19. Tammy says

    I printed this out back in October and just made these today because of “snow day.” I had it all mixed up and ready to go in the pan when I realized there was no baking powder or soda for leavening…so I ran back to the computer and had to check if I made a mistake – nope…they are very tasty, although mine do no look as good as yours.
    Thanks for another great recipe.

  20. says

    Finally got around to making these this morning, on a rare raw, gray day in N. Florida! They behaved a little oddly for me — the batter was more like scones than muffins — and the butter didn’t completely incorporate (I whisked instead of getting out the mixer), but they are madly delicious. Can’t wait to have another one!

  21. tatiana says

    My hubby and I are new-ish to low carb and definitely new to low carb baking! I made these with Truvia, as that is what i had, (if you I were to use Truvia again I would cut it to half a cup as they were quite sweet) and they are insanely delicious! Gooey, sweet little nuggets of happiness! Thank you for all your work making these recipes!

  22. Felicia says

    Do you ever have a problem with your granulated erythritol crystalizing? I made this recipe a few months back and the taste was AMAZING straight out of the oven. It tasted like a chocolate chip cookie in muffin form. But once they sat (and I chilled them) they were inedible, hard like a rock, and even once I let them sit out again, they were gritty. I know it was from the erythritol. I wonder if I should just try powdering it or using less. I am wondering too because I know a lot of your recipes just call for the erythritol (not Swerve) and wondering if you have a problem with any of them? Muffins, cakes, etc? Thanks!

    • Carolyn says

      Hi Felicia…almost all of my recipes use Swerve, although I also give the option for other erythritol because not everyone can get their hands on Swerve. I do not find I have the re-crystallization problem with Swerve, but depending on the manufacturer of the erythritol, you might have issues. Do you know what brand you used? Also, these are not great muffins for freezing or chilling because of their high butter/low flour content. I froze some because I had too many and I think the best way to get them back is to microwave them for 40 seconds or so.

    • says

      Felicia — I freeze these immediately the day after baking. When I’m ready for another one, I let it defrost on the counter for 5 minutes or so, then warm in the toaster oven on about 200 degrees with a square of 70% chocolate on top. The muffin gets all warm and nice, the chocolate melts, and it is just as good as a fresh one. I use Swerve and never have crystallization problems.

  23. Felicia says

    Thanks to you both. I used Honeyville erythritol, but have also used NOW brand in the past, I think I may like that one better. I will try maybe using a little less and powdering it because I really want to try this recipe again. Thanks!

  24. sarah max says

    I have made a lot of your recipes and they are always delicious but these….can I say “cracktastic”?!?! OMG!!!

  25. Hope says

    Guests from Norway left this morning after four wonderful, action-packed days with us and I’m now relaxing with a well deserved Chocolate Pecan Pie Muffin and thinking about our next week of meals. Of course, Bacon Guacamole Cups have been on my mind, but I haven’t had time to make them… and then it hits like a bolt of lightening, Chocolate Pecan Pie Muffins- Bacon… ding, ding, ding! Oh yeah baby, time to get off the couch– and did I mention we have a freezer full of the most delicious bacon thanks to a little farming adventure we’re currently researching? Yeah, life is good!

    • Carolyn says

      Oh yum, bacon in pecan pie muffins? Love that idea. We don’t have a freezer full, but we joined a meat CSA (all grassfed) and we have a couple of packages. Goody!

  26. Shari says

    Made these last night, I had to use an alternative sweetner, but they still were terrific. Have you frozen them, or refrigerated the leftovers. How long will they keep?

    • says

      Living in Florida, we have to put our baked goods in the fridge or freezer after about 2 days because of the high humidity. I put these in the freezer and just re-heated in the toaster oven with a sprinkle of sea salt and a teensy square of dark chocolate on top; I bet the last ones were in there a month and they tasted just as fabulous as the first!

  27. Mindy says

    I made these this afternoon being in a hurry I accidentally put in 1 cup of swerve! I had to leave for the evening so I ate one while still super warm and I must say YUMMY!! When I got home they were a little on the hard side,the texture crumbly but still good. In wondering if 1. I cooked them too long(they didn’t seem done so they were probably in an extra 8 min.) 2. The extra 1/4 c. of swerve? Or maybe that is just the texture they are supposed to be. I was thinking they should have a softer,gooey inside. Regardless they are wonderful! Any thoughts?

    • Carolyn says

      I think it’s the Swerve. It hardens up after being cooked and extra would just make it harder. They won’t be “gooey” but they should be softish. You may have cooked them a bit long too, but I really think it’s probably the extra sweetener re-crystallizing.

      • Mindy says

        Carolyn, Thank you so much for the quick reply. It was my 1st bag of swerve and its like liquid gold to me since no one carries it around here and I waited a week for it to get here! (I was kicking myself) should they seem under done when I take them out of the oven? That’s how I do oatmeal cookies so they are chewy.

  28. Sandy says

    Made these muffins and they are delicious! However they stick to the paper muffin cup. How do you get yours to come out so perfect?

    • Carolyn says

      You need the parchment paper liners. They make a world of difference…muffins practically fall right now of them.

      • Sandy says

        Thanks for getting back so quickly! I will definitely buy those. I hate it when they stick to the sides. PS…… I love all your recipes! I am so happy I can make delicious desserts low carb.

        • Carolyn says

          Thanks, Sandy. I can’t recommend the parchment paper cups enough. Nothing sticks to them, even cupcakes made with coconut flour (and those stick a lot!).

  29. Mama Owl says

    I know this is an older post… hoping you still check it. I have lots of questions?!?!?!?! Do you think this recipe would half well… I know the math works, I am just wondering about the end result? Or, do these freeze well? Do you think it would work with raw almonds or does it have to be blanched? Thanks! :)

    • Carolyn says

      Yes, you can halve the recipe. And yes, they freeze well. The almond flour is the finer stuff from Honeyville, but it would be okay with raw ground almonds too, as long as you can grind them finely enough.

    • Susan Pelter says

      Hey there — these muffins are a staple at our house and they keep beautifully in the freezer! I reheat them in the toaster oven with a square of 70-+% chocolate on top and they are delish. The only tweak I make to this recipe is add a little more salt; mine always seem to need just a scoche more.

      • Mama Owl says

        Awesome! Can I ask at what temp and for how long you reheat them? I know if I make a full batch they will eat them all, so it is good to know that I can freeze them before they get a chance! :)

        • Susan Pelter says

          Usually around 300 – 350 degrees; I set it for 10 minutes but check after five. The chocolate on top is actually helpful for this — by the time it melts, the muffin is usually thawed and warmed 😉 I make a double batch, keep a few out and freeze the rest.

  30. Vicky says

    I made these and they were delicious. I used Lily’s chocolate chips and I use Yacon syrup in place of the molasses. Mine were not gooey in the center as some other people described- perhaps I overcooked them a little bit? I had more of a classic muffin crumb, so I didn’t get the “pecan pie” feeling- more of a light chocolate chip blondie. As some other folks said, they are quite sweet. Next time I will reduce sweetener just a tad. They do harden after sitting out for a day- nothing 15 seconds in the microwave doesn’t correct. Nevertheless, really yummy. Thanks, Carolyn.

  31. Pam Staul says

    I gave half away. I had better freeze them next time. Oh yes indeed…there WILL be a next time. Hubs just week and a half into low carb….thought they weren’t legal and I was joking…. I’m not generally much for sweets…but I can’t trust myself around these. Thank you so much for recipes that never fail to make their mark…and make myself and my clients smile at the thought of cheating…and then look up the next great recipe on your site.

  32. Nicole says

    You ARE an evil mastermind! These are criminally delicious. I made them as minis for portion control and ended up eating three. Thanks for that! :-)

    I think they’d be good topped with the cream cheese frosting from your crockpot carrot cake, but I don’t know that they’ll last long enough to find out.

    I used chopped Lily’s milk chocolate and replaced the molasses with VitaFiber and I found the sweetness level just perfect, but I like things sweet.


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