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Chocolate Pecan Pie Muffins – Low Carb and Gluten-Free

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.

Low Carb Keto Chocolate Pecan Pie Muffins. You won't believe how good these are! Grain-free LCHF THM recipe
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.

 

Best low carb pecan pie muffins. Keto recipe

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.

You will love these low carb grain-free chocolate pecan pie muffins. The best healthy muffin recipe!

This recipe is featured in my new cookbook The EveryDay Ketogenic Kitchen. Grab your copy now!

The Everyday Ketogenic Kitchen

5 from 20 votes
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Chocolate Pecan Pie Muffins
Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins
 
Dense, sweet low carb muffins packed with chopped pecans and chocolate. They really do taste like pecan pie! Grain-free.
Course: Breakfast
Cuisine: Breakfast
Servings: 12 muffins
Calories: 286 kcal
Ingredients
  • 3/4 cup Swerve Sweetener
  • 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
Instructions
  1. Preheat oven to 325F and line 12 muffins cups with paper liners (parchment paper or silicone liners work best).
  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.
Nutrition Facts
Chocolate Pecan Pie Muffins
Amount Per Serving (1 muffin)
Calories 286 Calories from Fat 244
% Daily Value*
Total Fat 27.1g 42%
Total Carbohydrates 6.1g 2%
Dietary Fiber 2.7g 11%
Protein 4.4g 9%
* Percent Daily Values are based on a 2000 calorie diet.

Low Carb Chocolate Pecan Pie Muffin Recipe. Keto THM LCHF Banting

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. 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!

    Reply

    • It is amazing sweetener, but a bit pricey. If your local health food store does not have it( note: my Publix carries it), you can order online. They have a confectioners version, too

      Reply

  4. 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!

    Reply

  6. 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!

    Reply

    • 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.

      Reply

  8. 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!

    Reply

  11. 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!

    Reply

  12. 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!

    Reply

  13. 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

    Reply

    • 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.

      Reply

  15. 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!)!!

    Reply

  16. 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!

    Reply

  17. 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

    Reply

  18. 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.

    Reply

  21. 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!

    Reply

  27. 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,
    p

    Reply

    • 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!

      Reply

  28. 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.

    Reply

    • 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!

      Reply

  29. 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!

    Reply

  30. 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?

    Reply

    • 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.

      Reply

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

    Reply

  32. 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?

    Reply

  33. 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.

    Reply

  34. 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!

    Reply

  35. 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!

    Reply

  36. 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!

    Reply

    • 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.

      Reply

    • 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.

      Reply

  37. 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!

    Reply

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

    Reply

  39. 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!

    Reply

    • 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!

      Reply

  41. 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?

    Reply

    • 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!

      Reply

  42. 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?

    Reply

    • 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.

      Reply

      • 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.

        Reply

  43. Carolyn,
    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?

    Reply

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

      Reply

      • 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.

        Reply

        • 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!).

          Reply

  45. 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! 🙂

    Reply

    • 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.

      Reply

    • 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.

      Reply

      • 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! 🙂

        Reply

        • 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.

          Reply

  46. 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.

    Reply

  47. 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.

    Reply

  48. 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.

    Reply

  49. I haven’t been able to find 90% cacao chocolate – any suggestions for where I could find it, or suggestions for alternatives? Would 100% cacao work? Thanks!

    Reply

    • Susan, Lindt makes 90% chocolate bars. You can get them at World Market, for one. Maybe on line as well. That’s what I used today. So good.

      Reply

  50. Thank you Carolyn! This was the best low carb dessert I have tried to date. I followed the directions except 1 tbsp sugar free pancake syrup instead of the molasses (I figured it was lower in carbs and I might be able to use that for some low carb pancakes).

    Anyway – I’m taking these on a business trip tomorrow but I had to sample one straight from the oven. I put a dab of softened butter on top. SO excellent! I also find myself completely satisfied with just 1 so that will help me keep the carbs in check.

    I have virtually no creativity in the kitchen but will happily follow directions.Thanks for creating such great recipes! It means so much to stay on track with your weight loss goals and love the things you are eating. You help make that possible.

    Reply

  51. These are 100% awesome. Made them today and biting into them was just biting into pecan pie–without the carbs. I wondered about the lack of baking powder, but didn’t miss it at all in the finished product. I will be making these again–soon. Like Thursday to take to my Swing dance class.

    Reply

  52. Wow. The first low carb muffins I’ve tried in a long time and am very happy with the results! I made mine a tad sweeter but otherwise went pretty much by the recipe. Thank you!

    Reply

  53. Made these for the first time this morning and they are so so delicious! I’ve been missing pecan pie do these totally what I needed! Mine didn’t come out as tall as your picture but I love them! Will be making lots more to keep in freezer and pull out as I want!!

    Reply

  54. I brought some of these with me when I traveled over Thanksgiving – they had been frozen from a batch I made a few weeks ago, but tasted perfect! They helped me avoid pie and other treats without feeling like I was being left out. So I managed to make it through Thanksgiving enjoying good food, and still managed to lose a pound! Yippee!

    Reply

  55. I made these this weekend and must say that although they are delicious, they are nothing like a muffin. I would call them a cookie in a muffin cup. Tasty, but not what I expected.

    Reply

  56. Hi Carolyn, I made these yesterday, and they are fabulous!! As much as I LOVE chocolate, I prefer pecan pie without chocolate. How would you recommend altering the recipe if I omitted the chocolate? Thanks for all your wonderful recipes – it makes staying on low-carb so much easier!! 🙂

    Reply

  57. Hi Carolyn, I made these yesterday, and they are fabulous!! As much as I LOVE chocolate, I prefer pecan pie without chocolate. How would you recommend altering the recipe if I omitted the chocolate? Thanks for all your wonderful recipes – it makes staying on low-carb so much easier!!

    Reply

  58. These are INCREDIBLE. So easy, so good! I think these are the best baked good I’ve made with almond flour so far and I just used the flour I had- Trader Joe’s almond meal. They were great!! Thanks so much for this recipe!

    Reply

    • I have to agree. I made these last night and they are in fact the best baked good I’ve ever made wtih almond flour too! This one is a keeper!

      Reply

  59. These muffins are delicious but before I eat too many of them, I was wondering if you had the total nutritional breakdown for them other than what you originally provided.

    Reply

  60. For the first time (in my unimaginative mind) I know what love tastes like!). I made these the other night and they are now in my short list of favorite desserts. Well, ok, there are many I like but few follow my preferred criteria (doesn’t require a lot of ingredients, time, or talent). It’s rare, but if I have unlimited time and resources, I have a much broader field to choose from. As it is, these will be in my every few weeks rotation. Thank you!
    Now, my only question is: I baked the muffins in my counter top convection oven at 325F for 26 minutes and the finished product (though wonderful) stuck to the cupcake liners terribly). I’m thinking that I need to pull them after 22 minutes, maybe sooner. Would you have any advice?

    Reply

    • Hi Julie, so glad you liked them. So I have a tabletop convection oven too and here’s the deal…it cooks faster and hotter than a regular oven a lot of the time. So you should be dropping that temp to 300F. Also, the real trick is to use silicone or parchment paper liners with ALL low carb muffins, that way they really don’t stick. These are my fave parchment paper liners: http://amzn.to/2eaas7A
      But I also just bought these silicon ones and am liking them a lot. http://amzn.to/2dXZy20

      Reply

      • Thanks, Carolyn! I’m baking these again tonight and will lower the heat, as you suggested. I have often considered the parchment AND the silicon liners, but get tripped up in the reviews (they were a good product, but now they’ve changed them … some like them, others were so disappointed, etc.). I’d hoped to buy them locally so I could return them if I didn’t like them, but I will need to order them on line. By the way, … Happy Canadian Thanksgiving!

        Reply

  61. Thanks for these marvelous little muffins, Carolyn! I decided to make them as muffin tops and-baked just a little longer -they’re fabulous as “cookies!” Your website and your passion for food is a real blessing. My husband has diabetes and I needed to be much healthier in my eating (former carb queen), and you’re really helping with that. I’m down 20 pounds since late June. My husband goes in for his A1C in November, and we’re very hopeful it’s moved down in a major way. My husband’s fav recipe of yours? Your Almond Crusted Cake! A staple in our home!

    Reply

  65. Hi again, Carolyn! I’m just dropping by to tell you about my experience yesterday. I had a friend over for coffee, chat and prayer. I offered her a pecan pie muffin and bragged on this recipe (it’s flavor, simplicity of ingredients and ease of baking). Taking things a step further, I decided to show her just how east this recipe is by throwing a batch to together, right then and there … made a believer out of her! Also, I found some individual silicone cupcake liners in our local Kitchen Unlimited store. Once cooled, the muffins popped right out of them! Now, they not only taste wonderful, but look cute too! Added bonus: the fluted cupcake liners were super easy to clean!

    Reply

  69. I just made these and they DID NOT turn out. Butter & eggs would not cream together. I have tried twice. I’m sick that I’ve wasted the ingredients, not once but twice. Did you mix the flowed mixture into the butter/egg mixture with a spoon or with an electric mixer. Mine ended up having butter floating on top of the muffins and really never baked like a muffin would. I was planning on taking them to a “all girls” Christmas overnight. I am so very disappointed. I hope I can figure out what I did wrong, particularly if they turned out for you. Any suggestions?????

    Reply

    • Sounds to me like you didn’t let your butter soften and you used cold eggs. They won’t mix together if you do that, the butter will just lump up. But please understand that this is not meant to be a cake-like muffin. It is very dense and more like the filling of a pecan pie. So that’s why they are named as such.

      Reply

    • I have a very few (meringues, hot chocolate gummies, a few veggie recipes) but as I am on a low carb high fat diet, that is not my priority.

      Reply

  71. I just tonight made the chocolate pecan muffins tonight and they failed on me twice. I didn’t hvee Swerve on hand so I used Xylo Sweet instead. The first time I made them I baked them in my new silicone muffin tin and they did not ever set up. I even baked them longer. They were very greasy on the bottom. So I threw the batch in the garbage but was determined to try a second time. This time I baked them in parchment cups placed in a metal muffin tin. Same thing happened again. They were very greasy on the bottom of the parchment cup liner. Do you have any idea why they aren’t turning out. I used Almond Flour, butter, 2 lrg eggs, Lilly Chocolate Chips, pecans, molasses. The recipe calls for 1/2 CUP of butter. Is that correct? In your video it doesn’t look like a full stick of butter so I began to wonder if it was suppose to be 1/2 STICK rather than 1/2 CUP? Otherwise I have to guess that it’s due to the sweetener. I want so badly to make these for a coffee I’m having, but it’s getting pretty expensive to have them not to turn out. Can you please help me out?

    Reply

    • It is absolutely half a cup. Keep in mind these are not meant to be muffin-y but more dense and like the filling of a pecan pie. That said, they should set up. They are supposed to be greasy, though…this is a low carb, HIGH FAT diet. 🙂 So it sounds like it must be the sweetener. What brand of almond flour are you using? If it’s almond MEAL (more coarse) that may also be a bit of an issue. I’d suggest, if you don’t want them that greasy, adding 2 tbsp of coconut flour to your batter.

      Reply

  72. These are my husband’s VERY favorite low carb breakfast treat. He is always sure to let me know when we run out. I’ve been making them for about a year now. I use silicone baking cups and I end up with a dozen. Recently I started adding about 1/2 tablespoon of baking powder because I don’t like such a dense muffin. And I always go pretty heavy on the molasses.

    Reply

  73. I’ve made many of your recipes but I just made this one for the first time today. These are wonderful!! I used sugar free chocolate chips and only used 1/3 cup of swerve but that’s all I changed. These are definitely a keeper! For me, I find some low carb muffins just don’t have enough flavor or are dry. These are awesome! Thank you!!

    Reply

  74. These are amazing! Mine had to bake a little longer. I don’t know if I baked them long enough, but the end result had nearly the same consistency as regular pecan pie, and I thought that was perfect. Fantastic recipe!!

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  75. I made these the other day and I have to agree, one of the best LCHF muffins I have made! Absolutely delicious. Made them in my silicone muffin pan and they just popped out! Rented a beach house this fall for an all girls 40th HS Reunion, and will be making a couple of batches of these little gems to bring along! None of my friends eat this way, so it will be interesting to get their opinions.
    Quick question, do you think that by adding a tsp or two of baking powder they will rise a bit more and have more of the texture of a true muffins? Not that these are not perfect as they are, just wondering? Thanks and love all your recipes, you have made going LCHF so much more tasty!

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  76. These look fantastic! I was just wondering if the sweetener could be substituted with Stevia, Truvia Baking Blend, or Born Sweet Zing? I have all of those but no Swerve. I can get it around here, but just hate to go by another sweetener! Lol

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  78. Been trying a lot of low carb recipes lately and I have to say this one is the absolute BEST for a treat. You’d swear you were eating something right out of a bakery. I actually feel a little naughty eating itl Great recipe. But then again, all your recipes are winners!

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  79. Wow! These are really delicious and this recipe is a keeper! However, they are nothing like pecan pie. What they are is…chocolate chip cookies! I would call them “chocolate chip cookie muffins”! Texture and taste are spot-on. Will definitely be making these again!

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  80. Hi, Just wondering since the molasses is optional is it included in the nutritional information for the muffins?? Thank you for great low carb recipes!!

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  81. Just made these today from your book (love it, by the way, great recipe trove!). Not in my top spot (the cranberry blender ones take that), but definitely top 3. Good for a chocolate craving. I sprinkled some cinnamon and melted butter on top of one too, amazing. Thank you for sharing! I baked them 26 minutes and they came out perfect. 🙂 Very dense & nutty and filling.

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  83. Yum, very tasty!!! I used Lily’s Choc Chips at 70gr & added 10gr of collagen for a little protein bump (may add 20gr next time). Turned out great 🙂

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  89. I make these terrific muffins in a mini muffin pan so we have more on hand and still need to bake them about twice a week. I’m able to buy super finely chopped pecans and a little goes a long way so I use 1/2 a cup and it’s plenty. I make my son scrambled eggs in the morning with 2 muffins and I always catch him sneaking a 3rd. When my hubby gets more coffee, I hear the container lid rattling as he gets another one or two for a snack. They are addictive and hard to stay away from. Probably my most used recipe from your books. A thousand thanks.

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  90. Hi Carolyn, thanks for all the great recipes! Please don’t shoot me, I’m just the messenger. Is there a lower fat substitute for the butter? Husband wants to know. Thanks!

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    • NOooooooo! 🙂 Won’t be pecan pie without the butter. I suppose you could cut back on it a bit.

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  91. I keep a batch of these made and in my freezer. At hubby’s request I added cinnamon, clove and allspice and they take care of his oatmeal cookie jones. My now-keto mother loves these, too!

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  95. Is the nutrition info stated based on including the optional ingredients? Just need to know if I need to reconfigure macros. Thanks!

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    • It includes all optional ingredients because I do the calculations off of how I actually make them.

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  96. I am reading all the rave reviews after just making a batch of 12. Generally I love your recipes, Carolyn and I have your cookbook Everday Keto Kitchen. I u derstood the density thing so wasn’t expecting a light muffin texture. Followed your recipe exactly except did not use molasses or yakon gold. It said optional and added so many carbs! Ok…review…they have a very strong aftertaste for me. Should I cut the Swerve back? I can hardly eat them! I did put some almond butter on top like icing and can eat them this way. I am wondering if I put the same amount of almond butter as molasses maybe it would make them easier to eat…so about 2 stars for me! But maybe I can rescue them!

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    • Do you normally get a strong aftertaste with Swerve? Its the only thing I can think of…some people taste it strongly but I don’t get any. To rescue… crumble them up and put them over ice cream. That would be my solution. Also the Yacon or molasses really doesn’t add many carbs. Only about 1g per serving and it gives it a more brown sugar/caramel taste.

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      • I made these muffins tonight and substituted the lo cal brown sugar substitute for the Swerve. Also left out the cacao since I could do without it. Came out better than pecan pie! The batter seemed pretty wet, probably because the brown sugar has more moisture and they didn’t raise but, but they are delish!! Will definitely be making them again. Might try adding a tablespoon of baking powder like I do for lo carb bagels using almond flour. Thank you… can’t wait to have with my coffee tomorrow!

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  97. These look relish! Any possibilities you could suggest to replace the butter to make the dairy-free? Another fat? Almond butter? Thanks,

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  98. why are the carbs showing more on the front nutrional value than on the square page on page 2 ? is it 3.7 or 3.4 net carbs per muffin .
    I have made them and they are fantastic so either way I am still making again but was just wondering .

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  99. I subbed the granular swerve and molasses with brown swerve (not available when you originally posted this). Turned out DIVINE!

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    • Ooh, what a great idea. How much brown Swerve did you use? I’ve never tried them with molasses, which I don’t have, but I do have brown Swerve!

      I love these muffins, they always turn out great, and they don’t spike my blood sugar. I usually have them as a night-time snack that’s quick and ready to go without fussing around in the kitchen when others are sleeping. I accidentally overheated one in the microwave, but wanted to eat right then, so I broke it up in a bowl and poured heavy cream over the top to cool it down. That turned out pretty tasty, so I’ve repeated it a few times for variety.

      I’ll be making a double batch tomorrow to take on my vacation (and freeze as soon as we arrive at the condo) so I’ve got 12 days of breakfast taken care of and snacks if I don’t need to eat two for breakfast before going scuba diving.

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  100. I just made these and they are delicious. I used Splenda sin e it is what I had. I may have over baked them a bit since they were no longer tacky when I touched them, but I wasn’t disappointed in the slightest. They were moist and delicious. Tasted like a regular muffin with a good texture which is a win in my book. I will definitely be making them again. My husband tastes one and his response was “I’ll take three more please”.

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  106. I was looking for something I could make and use while i travel for a quick meal or snack! I made these muffins earlier today, I had all the ingredients too!! I loved them so much! I made 8 instead of the 12 so mine are a little bigger! Perfect for snacks and a meal too.

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  107. These are fantastic. I used to make a wickedly unhealthy chocolate pecan pie. This reminds me of it without the guilt. I can’t believe I can eat food like this! Thank you, Carolyn!

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