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.
Dave S says
The recipe does not show when to add the salt. Sadly, I did not realize it until they were already in the oven. 🙁
Hope they still turn out good.
Dave S says
Now it is showing, the original did not.
Carolyn says
Yes, another reader pointed it out yesterday and I corrected it. So you probably cleared your browser cache somehow and it updated for you.
Kelley Dennis says
I have these in the oven now! FYI – Your recipe directions do not tell you to add in the salt, but it is listed in the ingredients list. I didn’t catch this until I already had them in the muffin tin, so I sprinkled a little over each one. Haha. Hopefully, this will still turn out good! Looking forward to trying them!
Denise Davis says
Heaven in a muffin!
This is my first Keto baking attempt and I couldn’t be more thrilled with the outcome!
Thank you!
Carolyn says
I am so glad to hear that!
Zaruka says
Can’t wait to try them! I plan to make them today. Is this recipe really for 12 muffins or 6 muffins? it’s really not a lot of flour which is why I’m asking. Also, in the video you used a 6-muffin tin but I know that doesn’t mean much because maybe we just saw one muffin tin but you actually used two. Thanks!
Carolyn says
It’s 12 muffins. And I have 2 of those 6 muffin pans. Please look at the comments, you will see that others made them and it worked.
Carol says
I accidentally ordered pecan flour instead of almond four. Will that work in this recipe?
Carolyn says
It’s not ideal just because it’s heavier but you could use it.
Terri L. says
Absolutely delicious! My house smells like pecan pie. I substituted Lilys white chocolate chips for my own taste preferences. This will be a recipe I make frequently. Thanks!
Marcy says
Just made these; they are sitting on my counter cooling. Based on the delicious aroma alone, I know they are going to be awesome. Super easy to make also. Can’t wait for my husband to wake up so he can try one! Thank you, Carolyn. I have all your books, and your recipes keep keto exciting even into our fifth year. Much as I love the baked goods, I also really enjoy your dinner/soup/salad/casserole recipes.
Carolyn says
Thanks, Marcy. Hope you saw today’s new recipe… a delicious dinner!
Jodi Rockford says
Just made these amazing muffins! I didn’t want to spend $$ on the liquid Allulose so I had powdered Allulose….dissolved in warm water. Worked like a charm for the gooey center! I also used half SF dark chocolate chips & Lily’s Salted Caramel Chips……OMG. Absolutely delicious! ????
Carolyn says
Excellent!
Judy Duren says
I am anxious to try this recipe! Could this be made with THM baking blend?
Carolyn says
You’re certainly welcome to try but in my experience, that blend is very dry and results in dry baked goods.
Darlene says
Is the allulose syrup corn syrup consistency or is it a simple syrup consistency? I am just wondering if I could use this as a corn syrup replacer?
Carolyn says
It’s not as thick as corn syrup so I’d say more like simple.
Joy Tennant says
Guess what I’m baking on the weekend?, I am grateful for Your research and imagination, your recipes have opened up a whole new level of keto cooking for me.
Thanks again ????Joy
Carolyn says
Wonderful!
Pam B says
Is the liquid alllulose to make it gooey? I have bochasweet granular or stevia liquid , would these work the same way ?
Carolyn says
Read the blog post! 🙂
Susan says
Hi Carolyn,
You’ve gotten me back to baking again, and these muffins sound like something I’d like to make. But I have an issue: I don’t have the liquid allulose (and don’t want to get it for several reasons), so I’m wondering if there is something else I could substitute for it? Thanks!
Carolyn says
Read the blog post! 🙂
Pam Roberts says
Not every cook knows that eggs can be warmed up in container of hot tap water. Check every few minutes to feel if the chill is off of the egg(s). The egg should not be warmer than your palm.
Roberta says
Very helpful tip for when you’re in a hurry or just have forgotten to take the eggs out of the fridge on time but don’t want to wait 🙂
Melissa L says
These muffins are truly amazing! They reminded us of a chocolate chip cookie! Thank you so much for sharing!
Katie says
Looks so good! Can’t wait to try this one with my family!
Beth says
This looks so yummy and scrumptious! My family is going to o love this recipe especially my hubby! So excited to give these a try!
April says
These were super yummy!! They were all devoured as soon as I pulled them out of the oven, lol.
Cindy Steep says
Cannot wait to make these! Is the molasses recommended for flavour (as well as color)? If so, is there a substitute you can recommend that is GF and lo/no sugar? Or it truly is optional in this recipe? Thankyou for your help.
Carolyn says
yes, color and flavor although now you can just use Swerve Brown.
Marla says
Carolyn,
I FINALLY think I have figured out why my butter and eggs won’t cream evenly even when I leave them out. My stainless steel mixing bowl is too cold!!! This happened again tonight when I was making this recipe and as I am holding the bowl I am realizing how cold it is (mind you my kitchen is the coldest room in the house). When I mixed in all the dry ingredients it all came together so we shall see how they turn out. This is the 3rd or 4th time I’ve made these, I love them so much. Perfect with coffee in the morning for breakfast.
Carolyn says
Ah… you need to try my trick of placing your bowl, preferably with the butter in it, near a heating vent for a few minutes! 🙂 Glad you figured it out, though!