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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I just made these pecan pie keto muffins and they are one of the best desserts
I have ever made . Definitely number one.Amazing!
These keto pecan chocolate chip muffins are the BEST dessert I’ve had in a LONG time! Delicious and would never guess as keto! Easy to make too! Thank you!
These are amazing! I have spent so much time and money trying to find an easy, go to, keto sweet treat, and this is it! Thanks so much. I followed the recipe exactly (including the liquid allulose) and will make these again (and again).
Can I use glycerin or fiber syrup? We don’t have allulose in the Netherlands ???? making this recipe today
That works!
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.
Now it is showing, the original did not.
Yes, another reader pointed it out yesterday and I corrected it. So you probably cleared your browser cache somehow and it updated for you.
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!
Heaven in a muffin!
This is my first Keto baking attempt and I couldn’t be more thrilled with the outcome!
Thank you!
I am so glad to hear that!
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!
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.
I accidentally ordered pecan flour instead of almond four. Will that work in this recipe?
It’s not ideal just because it’s heavier but you could use it.
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!
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.
Thanks, Marcy. Hope you saw today’s new recipe… a delicious dinner!
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! ????
Excellent!
I am anxious to try this recipe! Could this be made with THM baking blend?
You’re certainly welcome to try but in my experience, that blend is very dry and results in dry baked goods.
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?
It’s not as thick as corn syrup so I’d say more like simple.
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
Wonderful!
Is the liquid alllulose to make it gooey? I have bochasweet granular or stevia liquid , would these work the same way ?
Read the blog post! 🙂