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.
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.
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
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)
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.
Sherma Lewis says
My entire family loves these muffins! I did not have caramel extract, so I used butterscotch extract–equally delicious in my opinion. To get that caramel component, I substituted Lily’s Salted Caramel Chocolate Chips. Oh my goodness, so tasty! I found the end result only slightly too sweet, so when I make these again, I’ll reduce the sweetener a tiny bit. (My husband does not want me to change a thing, and pecan pie has historically not been a favorite of his. This recipe has changed him.} Thank you, Carolyn, for another fabulous recipe.
Caroline Nielson says
I made these again yesterday for the 2nd time. They are heaven in a muffin!!
Definitely going on to the regular roster lol
. It’s funny because the other day my hubby was saying that he doesn’t get to enjoy my recipes more than once. I told him that I was deluged with your new recipes everyday and I want to try them all!!! Thanks Carolyn 🙂
Sha says
Hi,
I’m not a big fan of pecan pie, but these muffins are fabulous! The hardest thing about them is waiting for them to cool because they truly are on another level of delicious once they’ve cooled. Thank you for such great recipes!
Sha
Jennifer says
Another great recipe!! I was searching for something sweet when I remembered seeing these muffins. Quick and easy to make with staples I keep on hand. Thanks for another treat that delivers great taste and keeps me on track.
Valeria Dombiak-Woelfel says
I love your recipes and the secrets of baking book is awesome. I was wondering do you think I can replace liquid allulose for granular ? what amount? or is it better to replace the liquid allulose for liquid stevia? thanks
Carolyn says
You can leave it altogether or just use a tablespoon of granular.
Judy says
Delicious. I always substitute mashed avocado for butter or coconut oil. Also, baked in a 13×9. Next time I’ll use a 9×9. Thanks
Connie says
What is the Protein value? It is not listed.
Carolyn says
4.4g… sorry, it’s all fixed now.