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.
Cela keeton says
I am so excited to try your recipes. They look so yummy
Kevin DeLorenze says
Incredible. Wow thanks for this recipe. I’m very impressed how the inside is like a pecan pie. I think this is my favorite from now on.
Laura says
Just made these (without the chocolate chips), and they are terrific! Thank you!
Beth says
Hi,
Can King Arthur Keto Wheat Flour Blend sub for the almond flour?
Annabelle says
I have a fan forced oven so things bake more quickly. Can you advise how long I should bake this recipe in my oven for? Last time I followed the baking time in one of your recipes and it was too dry unfortunately.
Carolyn says
When using convection (fan-forced), always ALWAYS reduce the temperature by 25 degrees. And then watch them carefully.
Susan Waldhuetter says
I apologize if I misunderstand. The recipe calls for caramel extract but even on Amazon all that are shown are caramel flavors. Watkins explained the difference between extracts and flavors, and will correct their listing that calls a flavor an extract.
Anyway, should the flavor be used or can you share where you got your extract? Thank you very much.
Carolyn says
Yes, flavor/extract… I just use the term. I link to the brand I used right in the recipe! 🙂
Diane says
Ooops – me again. I meant to say I don’t eat certain nuts. I have no problem with almond flour. Just hoping I can make these without any chopped nuts as part of the bulk. And, I’d save on carbs and calories that way too. Thanks!
Diane says
These look fabulous! Please don’t shoot me – but – I cannot eat nuts but I LOVE the flavor of the smooth part of a pecan pie! I was wondering if you think it would make any real difference if I left out the nuts? Are they necessary for bulking up the recipe? You’re probably going to say you’ve never made them without nuts, but I’d like to try. I love your recipes and thank you for doing all the hard work for us!!! I dream about food all day too!!
Carolyn says
You need something else in there for structure. Maybe another 1/2 cup almond flour? Or maybe even 3/4 cup? Also, if you can find it, use caramel extract to bring out the flavor more.
Diana says
These are in the oven right now and smell amazing! I’m super excited to have one for breakfast ????
Jlizz says
In the oven baking at the moment. I can’t believe there is no leavening of any kind in these muffins. Old habits die hard, I added 1/4 tsp of baking powder. They look and the dough tasted really good. Love your recipes!
Carolyn says
They aren’t supposed to be like regular muffins… they are meant to be like the center of pecan pie, only more firm. YOu don’t WANT them to rise.
Keith says
I just made these again, for Poker Night at my house. I loved them the first time I made them but being familiar with my lack of willpower (and the ginormous amounts of all sorts of recipes I’ve been trying out to try to maintain my recently acquired need to eat healthily enough to keep my liver inside my body and not on a shelf in a bottle of formaldehyde) I held off on making them again so I could keep from jamming whole batches into my mouth. Yes, they’re that good! Bless you for posting this recipe. Are you married? *wink, wink, nudge, nudge*
ANNNyway, as I mentioned, I made these babies again the night before last for my game last night. I baked them exactly the time recommended this time (last time I got held up for a few extra minutes on something, and they were just a smidgen on the “well done” side. I also used straight erythritol with a little molasses extract for simulated brown sugar rather than the brown Truvia mix I had on hand the first time (DON’T GET THAT! I didn’t read the package clearly before I bought it. Regular Truvia is fine for keto, but the brown sugar version is actually 50% SUGAR!). What all this boils down to is that the end result of this batch was a superbly chocolately, pecanny muffin that, when popped into a microwave oven for 10 seconds on high, are just this side of gooey, mushy pecan pie-y splendiferousness. The chocolate chips I used (a 50/50 mix of 85% Lubeca and 100% Lubeca) were warmed up enough to be nearly melted, and the muffin center was very reminiscent of a real pecan pie filling texture rather than a stiff muffin dough. Glorious!
Kathy S. says
What may I substitute for the liquid allulose?
Paula Porter says
These muffins are absolutely amazing! I could eat them everyday, all day for the rest of my life! I’ve tried several other almond flour recipes and have been disappointed with all of them. These muffins were my last ditch effort in trying almond flour and they passed with flying colors! Thank you so much for such a wonderful recipe.
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.