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.
Medeja says
Happy anniversary!
And the muffins sound and look amazing!
Jennifer Eloff says
These just sound so amazing, Carolyn, and I was surprised to see no leavening needed. Very tempted to make these!
Kim Bee says
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.
Pamela says
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
Shawn K says
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!
Katharine says
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!)!!
Carolyn says
These might distract you, but trust me…they are addictive in their own right!
Nicole says
Mine came out super crumbly. Is there a way to avoid this or did I do something wrong?
Carolyn says
What ingredients did you use? Almond meal or almond flour? what sweetener?
Marcia says
These look yummy. Where do you get 90% cacao chocolate? The chocolate I eat is 85% but I’ve never seen 90%. Happy Anniversary.
Carolyn says
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.
sherol says
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
Joanne says
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!
Jeanette says
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!
Sylvie @ Gourmande in the Kitchen says
Dessert for breakfast….now that sounds like a great way to start the day!
torviewtoronto says
muffins look fabulous hope all is well in your end
Debra says
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!
dee says
Carolyn,
These sound great!
Are we suppose to use any baking soda or baking powder?
Carolyn says
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.
Jeanna says
Would it be possible to use Stevia? I can’t use Swerve.
Carolyn says
It’s definitely going to change the taste and texture but if you need to, you can do so.
Kristin Valente says
These look so good! I can’t wait to make them. I’m curious what you think about the Lankanto monkfruit/erythritol blend, for baking in general and also for this recipe?
Carolyn says
I don’t love it simply because I get a strong aftertaste with monk fruit. It bakes just fine, though.
Andrea@simplylivinghealthy.org says
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!
Jessica@AKitchenAddiction says
Happy anniversary!!
Mmm, dessert for breakfast. . .I can go for that!
Christina says
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!
Heather says
Congrats on your anniversary !!
Thank you for this delicious recipe.
Alison @ Ingredients, Inc. says
these look wonderful! I have never heard of that sweetener before. I will have to check it out
Rebecca says
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
Carol Harlan says
This is the best sweetener. I have tried so many. They are just sitting in the cabinet. Hubby always disliked the things I made but with Swerve he doesn’t even know I substituted for regular sugar.
Brian @ A Thought For Food says
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!