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.
Julieannne says
I just made these and they are delicious. I used Splenda sin e it is what I had. I may have over baked them a bit since they were no longer tacky when I touched them, but I wasn’t disappointed in the slightest. They were moist and delicious. Tasted like a regular muffin with a good texture which is a win in my book. I will definitely be making them again. My husband tastes one and his response was “I’ll take three more please”.
Bailey P. says
I subbed the granular swerve and molasses with brown swerve (not available when you originally posted this). Turned out DIVINE!
gremlin says
Ooh, what a great idea. How much brown Swerve did you use? I’ve never tried them with molasses, which I don’t have, but I do have brown Swerve!
I love these muffins, they always turn out great, and they don’t spike my blood sugar. I usually have them as a night-time snack that’s quick and ready to go without fussing around in the kitchen when others are sleeping. I accidentally overheated one in the microwave, but wanted to eat right then, so I broke it up in a bowl and poured heavy cream over the top to cool it down. That turned out pretty tasty, so I’ve repeated it a few times for variety.
I’ll be making a double batch tomorrow to take on my vacation (and freeze as soon as we arrive at the condo) so I’ve got 12 days of breakfast taken care of and snacks if I don’t need to eat two for breakfast before going scuba diving.
chris says
why are the carbs showing more on the front nutrional value than on the square page on page 2 ? is it 3.7 or 3.4 net carbs per muffin .
I have made them and they are fantastic so either way I am still making again but was just wondering .
Carolyn says
I ran more recent numbers. I have removed the older info.
Jacqueline says
These look relish! Any possibilities you could suggest to replace the butter to make the dairy-free? Another fat? Almond butter? Thanks,
Carolyn says
Another semi-solid fat. Preferably ghee if you can use that but coconut oil if not.
Judi Fikes says
I am reading all the rave reviews after just making a batch of 12. Generally I love your recipes, Carolyn and I have your cookbook Everday Keto Kitchen. I u derstood the density thing so wasn’t expecting a light muffin texture. Followed your recipe exactly except did not use molasses or yakon gold. It said optional and added so many carbs! Ok…review…they have a very strong aftertaste for me. Should I cut the Swerve back? I can hardly eat them! I did put some almond butter on top like icing and can eat them this way. I am wondering if I put the same amount of almond butter as molasses maybe it would make them easier to eat…so about 2 stars for me! But maybe I can rescue them!
Carolyn says
Do you normally get a strong aftertaste with Swerve? Its the only thing I can think of…some people taste it strongly but I don’t get any. To rescue… crumble them up and put them over ice cream. That would be my solution. Also the Yacon or molasses really doesn’t add many carbs. Only about 1g per serving and it gives it a more brown sugar/caramel taste.
Linda Smith says
I made these muffins tonight and substituted the lo cal brown sugar substitute for the Swerve. Also left out the cacao since I could do without it. Came out better than pecan pie! The batter seemed pretty wet, probably because the brown sugar has more moisture and they didn’t raise but, but they are delish!! Will definitely be making them again. Might try adding a tablespoon of baking powder like I do for lo carb bagels using almond flour. Thank you… can’t wait to have with my coffee tomorrow!
Janelle Hatteroth says
Is the nutrition info stated based on including the optional ingredients? Just need to know if I need to reconfigure macros. Thanks!
Carolyn says
It includes all optional ingredients because I do the calculations off of how I actually make them.
Lisamarie says
These muffins made my mouth happy! So very, very good with a cup of hot coffee for breakfast!
Donna says
One of my favorites!
Sara says
My absolute favorite breakfast. DELICIOUS!
Dawn says
I keep a batch of these made and in my freezer. At hubby’s request I added cinnamon, clove and allspice and they take care of his oatmeal cookie jones. My now-keto mother loves these, too!
Janet says
Hi Carolyn, thanks for all the great recipes! Please don’t shoot me, I’m just the messenger. Is there a lower fat substitute for the butter? Husband wants to know. Thanks!
Carolyn says
NOooooooo! 🙂 Won’t be pecan pie without the butter. I suppose you could cut back on it a bit.
Darlene says
I make these terrific muffins in a mini muffin pan so we have more on hand and still need to bake them about twice a week. I’m able to buy super finely chopped pecans and a little goes a long way so I use 1/2 a cup and it’s plenty. I make my son scrambled eggs in the morning with 2 muffins and I always catch him sneaking a 3rd. When my hubby gets more coffee, I hear the container lid rattling as he gets another one or two for a snack. They are addictive and hard to stay away from. Probably my most used recipe from your books. A thousand thanks.
Carolyn says
Thanks so much, Darlene!
Des @ Life's Ambrosia says
These muffins are perfect for breakfasts on the go or afternoon snacks!
Suzy says
So great to have a low-carb recipe for such tasty looking muffins! Thanks for sharing!
Jennifer Farley says
These have so much going for them! Perfect!
Taylor @ Food Faith Fitness says
THESE are how you do muffins!
Jennifer Blake says
Pie for breakfast? Yes please!
Jeanette says
Yum, very tasty!!! I used Lily’s Choc Chips at 70gr & added 10gr of collagen for a little protein bump (may add 20gr next time). Turned out great 🙂
Carol says
Hi! Is it possible to use coconut sugar for the sweetener? Thanks!
Carolyn says
Sure but that’s a lot of unnecessary carbs.
Cassandra says
Just made these today from your book (love it, by the way, great recipe trove!). Not in my top spot (the cranberry blender ones take that), but definitely top 3. Good for a chocolate craving. I sprinkled some cinnamon and melted butter on top of one too, amazing. Thank you for sharing! I baked them 26 minutes and they came out perfect. 🙂 Very dense & nutty and filling.