The original Keto Pecan Pie Muffins – accept no substutites! Deliciously low carb, grain-free muffins that taste like pecan pie. They’re an easy and delicious keto breakfast or snack.
Let’s be very clear about one thing: This is the original recipe for keto pecan pie muffins.
There are a few copycats floating about now, and some of them are almost identical to my recipe. Hmmm, funny how that works.
But I originally published this recipe on October 5th, 2012 and at that time, it was the only recipe of its kind. No one else had ever thought to make low carb, sugar free pecan pie muffins.
This is the one and only, the original, and, in my humble opinion, still the best. Accept no substitutes!
If you love pecan pie as much as I do, be sure to check out my classic Keto Pecan Pie. It’s pure heaven.
Inspiration for sugar free pecan pie muffins
I frequently find recipe inspiration from blogger friends who aren’t low carb or keto. In this case, I spotted some pecan pie muffins on She Wears Many Hats and it was like a little bell went off in my brain. Ding ding ding!
Dense, gooey muffins that taste like pecan pie? Absolutely brilliant!
And so easy to make over to keto, too. They consist mostly of butter, brown sugar, eggs, and pecans, with minimal flour and no leavening agent.
All I had to do was swap the sugar for Swerve Brown and the flour for some almond flour, and then I threw in some sugar free chocolate chips, because yum!
Needless to say, these have been some of my favorite keto muffins for over 9 years.
How to make keto pecan pie muffins
This recipe is so easy, you’re going to want to make them every week. I do warn you, they are addictive and it can be hard to resist eating the whole batch.
Thankfully, they are freezer friendly so you can store them and dole them out one day at a time! Here are my best tips for getting it right.
- Softened butter. In this case, you want the butter to be very soft, but not melted, as it helps the sweetener mix in better.
- Brown sugar replacement. Swerve Brown is far and away the best choice, as it has the color and flavor of real brown sugar.
- A little allulose helps. For maximum gooeyness, a tablespoon of liquid allulose really helps. But it is optional so don’t worry if you don’t have any.
- Room temperature eggs. This is critical. Cold eggs will make your nicely creamed butter clump up and will create little holes in the muffins during baking.
- No baking powder! These muffins aren’t supposed to rise. They are meant to be dense and gooey like the middle of a pecan pie. Baking powder will make them cake-y.
- Plenty of chopped pecans. They wouldn’t be pecan pie muffins without them!
- Chocolate chips… or not? It’s up to you whether you want to add the sugar free chocolate chips. It does make them extra decadent.
- Don’t over-bake. The muffins should be just barely set, for that pecan pie consistency.
Frequently Asked Questions
You can use a granular sweetener and 2 teaspoons of molasses or yacon syrup. This adds less than 1g of carbs to each muffin and will improve the color and flavor.
I haven’t tried it myself, but you should be able to do so. Fair warning that baked goods made entirely with allulose tend to darken on the exterior a lot more so it may be more difficult to tell when the muffins are done.
Please read the section on How to Make Keto Pecan Pie Muffins.
Sure, if you want to. They are delicious with and without.
I haven’t tried this myself but I imagine another solid fat like ghee or coconut oil would work. If using coconut oil, I suggest using the refined version so that the coconut flavor doesn’t overpower the muffins.
These keto pecan pie muffins are pretty sturdy and great for meal planning and traveling. I’ve been known to stick them in a tupperware container in my suitcase and take them cross country!
They are fine on the counter in a container for up to 5 days, and in the fridge for up to 10 days. They can also be frozen for several months.
More delicious keto pecan recipes
- Pecan Lace Cookies
- Keto Pecan Turtles
- Pecan Pie Bars
- Keto Maple Pecan Scones
- Pecan Crescent Cookies
- Gooey Keto Praline Sauce
Chocolate Pecan Pie Muffins
- ½ cup butter well softened
- ¾ cup Swerve Brown
- 1 tablespoon liquid allulose
- 2 large eggs room temperature
- ½ teaspoon caramel extract or vanilla extract
- 1 cup almond flour
- ¼ teaspoon salt
- 1 cup pecans coursely chopped
- ⅓ cup sugar free chocolate chips (optional)
- Preheat oven to 325F and line 12 muffins cups with silicone or parchment paper liners.
- In a large bowl, beat the butter and brown sweetener together until light and fluffy. Beat in the liquid allulose, if using.
- Add the eggs and caramel extract and beat until well combined, then beat in the almond flour and salt.
- Add the pecans and chocolate chips and fold in by hand.
- 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.
I made these today and they are fantastic! Soo good! Def will make again. BTW what Hand mixer do you use? I need a good one that will mix butter and cream cheese without just sticking to the beaters.
I have this one: https://amzn.to/3Jwars1 But the trick with a hand mixer is to make sure your ingredients are super soft. I like to soften mine a bit extra in the microwave for 5 to 10 seconds.
Thank you for the recipes help and information!
I appreciate your opinion about the new news on erythritol and I’m glad you are addressing this since it’s so important to keto-ers!
This article that I read though, says there were 3 studies and they had 800 or 2000 people. Still a lot of erythritol in one sitting, but that’s a lot more than 8 people in the study. Also one in the US and one in Europe. This is a lot more concerning. Would you mind expanding your thoughts with this added info? https://www.google.com/amp/s/thehill.com/policy/healthcare/3876664-zero-calorie-sweetener-popular-in-keto-diets-linked-to-strokes-heart-attacks/amp/
Bonnie Wagner says
My husband doesn’t like the texture from almond flour. Can I sub coconut flour?
Not in this recipe, no. But it only uses a cup of almond flour. I think maybe your almond flour isn’t finely ground enough if you are getting a gritty texture.
Sherry Lightner says
Do you have a preference of allulose liquid over powder form?
Pat Martin says
I want to make the Chocolate Pecan Pie Muffins. I can’t find liquid allulose even on Amazon.
I am not sure how you are searching Amazon but it’s there: https://amzn.to/3xd5g9y
Bonnie P says
Wow! These are amazing. I followed the recipe exactly as written except I omitted the allulose since I don’t have any. They remind me of chocolate chip pecan cookies. Still giving this recipe 5 stars, but they are a bit too sweet for me. I would like to cut the brown Swerve to 1/2c. If I cut the Swerve, do I need to adjust any other ingredient?
I may add some coconut too! I follow your recipes because they are gluten free, not so much for keto. I will definitely be making these again! Thanks.
These are SO good. I had to use chocolate salted caramel chips, but it worked. lol Husband approved!
So delish. Can’t wait to make more desserts from your cook book
Don’t have liquid Allulose – can I sub powdered Allulose?
Sure, or skip it.
Cathy tiehaara says
can I use coconut sugar in recipes as alternative? thanks
I can’t say for all recipes but in these muffins it should be fine.
Patti Z says
These are the best! I have been trying to find things that work for my husband, who is pre-diabetic. He loved these and asked me when I was going to make them again. We have a winner here.
Linda Smith says
Just made these, omg, awesome. This will be on my dessert menu tomorrow for Thanksgiving in Canada..thank you soooo yummmy. Just like you said they would be. Can’t find allulose here so did omit, don’t think I missed it at all, sweet enough.. lol.
Love it. Will keep recipe but will reduce the swerve.
Thanks a lot.it hits the spot for my sweet tooth without a load of carbs.