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Published: Sep 15, 2021 · Modified: Sep 19, 2021 by Carolyn

Keto Pecan Pie Muffins

Name: Chocolate Pecan Pie Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ½ cup butter (well softened); ¾ cup Swerve Brown; 1 tbsp liquid allulose; 2 large eggs (room temperature); ½ tsp caramel extract (or vanilla extract); 1 cup almond flour; ¼ tsp salt; 1 cup pecans (coursely chopped); ⅓ cup sugar free chocolate chips ((optional))

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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.

Titled image of keto pecan pie muffins on a white plate with a cup of coffee in behind.

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.

Keto pecan pie muffins in a white ceramic muffin pan.

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.

Two keto pecan pie muffins on a white plate over a brown patterned napkin.

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.

Close up shot of a tray of keto pecan pie muffins with one broken open to show the inside.

Frequently Asked Questions

I can’t get Swerve Brown, what can I use?

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 don’t tolerate erythritol well, can I use allulose or BochaSweet?

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.

Why is there no baking powder?

Please read the section on How to Make Keto Pecan Pie Muffins.

Can I leave out the chocolate chips?

Sure, if you want to. They are delicious with and without.

I’m dairy free, can I still make these muffins?

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.

Storage information

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.

A sugar free pecan pie muffin broken open on a white plate.

More delicious keto pecan recipes

Chocolate Pecan Pie Muffins

Dense, sweet low carb muffins packed with chopped pecans and chocolate. They really do taste like pecan pie! Grain-free.

4.98 from 78 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: keto pecan pie muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: muffins

Calories: 223kcal

Ingredients

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)

US Customary – Metric

Instructions

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.

Video

Notes

**Note: Nutritional information includes chocolate chips.

Nutrition Facts

Chocolate Pecan Pie Muffins

Amount Per Serving (1 muffin)

Calories 223 Calories from Fat 185

% Daily Value*

Fat 20.5g32%

Carbohydrates 5.6g2%

Fiber 3.7g15%

Protein 4.4g9%

* Percent Daily Values are based on a 2000 calorie diet.

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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