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 (113.5 g) butter, well softened
- ¾ cup (136.5 g) Swerve Brown
- 1 tbsp liquid allulose
- 2 large eggs, room temperature
- ½ tsp (0.5 tsp) caramel extract, or vanilla extract
- 1 cup (105 g) almond flour
- ¼ tsp (0.25 tsp) salt
- 1 cup (99 g) pecans, coursely chopped
- ⅓ cup (60 g) 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.
Video
Notes
Nutrition
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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Mary, I was wondering if I could mix allulose with water to make syrup. So glad I read your comment.
These were so good and easy. I didn’t have liquid allulose but took regular allulose and mixed with water to make the tablespoon and then I added SF pecan caramel syrup. Will be making again. The very first thing that I have baked with almond flour that I have liked.
My batter was very liquify and then my muffins had a burnt aftertaste.
I used brown sugar (monk fruit with allulose – Besti brand) as well as the additional 1 TBS of allulose- could that have been the problem?
Yup, I suspect the sweetener. Please see my new YouTube video on how sweeteners make a difference. Allulose makes things VERY soft and is not a good replacement for Swerve. It also browns like crazy which is probably why it tasted burnt. https://youtu.be/gwH1XQQw_oU
So easy to make and delicious. On the menu for Thanksgiving!
I don’t have liquid allulose, just the powdered, is it worth using, or better to just omit? I live in Canada, it was tricky to get. They cancelled my first order, thankfully I was able to get it the second time.
As I mention in the blog post, it’s optional.
Thank you so much for sharing this amazing and super easy to make muffins recipe! It tasted really good, fam really loves it! Will surely have this again! Highly recommended!
Ok, I just made these muffins and I can not believe how delicious they are! You won’t miss the carbs!
Carolyn, I made these Pecan muffins, OMGosh…..now I know what is my go too on Thanksgiving, Christmas for sure….next the pie…..I did however leave the Allulose out. They where still fantastic, my husband and I ate them in two days, so will have to wait to make more and I compensated from eating that day so I could eat all those wonderful muffins. You have hit the payload with these Pecan Pie muffins. I can’t tell you how much I appreciate something that good on this diet…..I have saved so many of your lovely recipes….but I have to say you hit pay dirt with this one, thank you so much. Have a wonderful day from Texas.
Hubby says these are the best you’ve ever made keto! Delicious either cold from the refrigerator or warmed up. So easy to make, too! Thank you!!
Thank him for me!
Great pecan pie muffin. Will definitely make again!
My family loved these for our Sunday brunch! I didn’t have time to order caramel extract, so I used Lily’s salted caramel baking chips and vanilla extract and they came out absolutely delicious. Definitely going to make them again soon!
Late to the party on these muffins but wanted to give another vote as they taste just like pecan pie and travel well as we always take dessert with when out of town.
Absolutely delicious and satisfying. Thank you. I used vanilla extract because I’m not crazy about caramel extract. They are moist and delicious!
Mmmmm, okay! Wow!! These are not only crazy easy to make, but incredibly delicious!!! I did not have the liquid allulose, but followed everything else to the T. This will be a staple in my rotation!! Thanks for ANOTHER great recipe!!!
What is the name of the caramel extract that you use? All I find is caramel flavor and it has sugar in it.
I have this one, completely sugar free. FYI it’s also linked in the recipe: https://amzn.to/39CcyYH
What size m
You didn’t finish your comment but I assume you’re asking muffin pan? If it doesn’t specify, then it’s regular standard muffins. Always.