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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I’m planning on trying these out soon. Do the muffins need to be refrigerated once they’re cooled, or can they just be stored on the counter in an air-tight container?
They are good in an airtight container for at least a few days! Refrigerate otherwise.
Thanks for your quick response! I’ll try letting the butter & eggs sit out longer, and beating the sweetener with butter first.
I began trying no wheat, low-carb, no sugar eating a month ago, but I always loved baking before, so I’m glad I stumbled upon your blog. Can you beat butter with the Swerve/erythritol the way I always creamed butter with sugar before, then beat in eggs one at a time while baking? I ask because I made this recipe the other day, and they tasted really good, but the butter & egg mixture never got smooth (it had lumps and globs). I wondered if I did something wrong?
Hmmmm. It shouldn’t be that lumpy. The great thing about low carb baking that is also gluten free is that you don’t really need to worry about “over-mxing” like you do with flour, so you can really beat the heck out of things. But softened butter will lump up if you put cold eggs directly in it, so maybe try room temperature eggs. And yes, you can beat Swerve into the butter first. It doesn’t get quite as smooth and fluffy as butter with sugar but it’s close.
Oh. My. Word! I made these over the weekend and they are TO DIE for. I did make them into 9 slightly larger muffins rather than 12, and had to bake for 35 minutes. Changes your carb counts from 3.3 to 4.4. They are truly DELICIOUS. Love your web site!
I made them again, and again, and again… they are SO yummy!
Made these last night and enjoyed one this morning with my coffee. SO GOOD! Even the hard to please hubby really likes them, he polished off two of them. Thank you for the wonderful recipe.
I made these wonderful muffins today. They are scrumptious. They’re just decadent enough to make me feel guilty, even though I don’t have to. Thanks!
I was wondering if adding yogurt or sour cream would make it richer or better in some way? What do you think? Or does that amount of butter (which I love I mean Like A Lot) do the trick?
Thank you,
p
I honestly wouldn’t add yogurt or sour cream to these. I think it would detract from the rich denseness of the muffin. They way they are, they really do resemble pecan pie. Just my opinion!
Then will try as is & thank you, Carolyn. I am not a muffin eater usually but these looked so moist!
Now this is a great muffin idea! Yum!
Happy Anniversary Carolyn and Happy birthday to your little one 🙂
Your husband’s uncle sounds like a great guy to have around and these muffins make a great fall breakfast, or afternoon treat 🙂
Happy anniversary ♥ It brings me joy that you two got to spend some time together. Thank you to Dan!!
These are a keeper!! And so easy to make.
Aren’t they delicious???
Happy Anniversary! I love when my husband is my sous chef too. 🙂 Makes things so much easier! And pecan pie in muffin form? YUM!
Happy Anniversary! I have these in the oven right now for tomorrow’s breakfast! I didn’t have molasses so I used coconut nectar, they smell wonderful already!
Happy anniversary!
And the muffins sound and look amazing!
These just sound so amazing, Carolyn, and I was surprised to see no leavening needed. Very tempted to make these!
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.
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