My incredibly popular low carb Chocolate Pecan Pie Muffins got a little update! These awesome keto muffins deserve new photos and a fun little how-to video. Grain-free and sugar-free.
A 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.
How To Make Keto Pecan Pie Muffins
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.
This recipe is featured in my new cookbook The EveryDay Ketogenic Kitchen. Grab your copy now!
Preheat oven to 325F and line 12 muffins cups with paper liners (parchment paper or silicone liners work best).
In a medium bowl, whisk together granulated erythritol, almond flour, chopped pecans and salt.
In a large bowl, beat butter, eggs and molasses together until smooth. Beat in almond flour mixture until just combined. Stir in chopped chocolate.
Divide batter among prepared muffin cups. Bake 26 to 28 minutes, or until set.
Let cool in pan.
Makes 12. Each muffin has 3.71g NET CARBS.
Food energy: 294kcal
Total fat: 27.66g
Calories from fat: 248
Total dietary fiber: 2.76g