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March 21, 2012

Mini Rum Pecan Cupcakes (Low Carb and Gluten-Free)

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So, I have probably bragged enough about how my husband surprised me a few weeks ago with a night away from the kids.  I won’t keep blathering on about it, except to tell you how this recipe was inspired by that little interlude.  We had dinner at a wonderful place in Boston’s South End called Darryl’s Corner Bar and Kitchen.  Not to make my husband sound cheap or anything, but we were actually using a gift card I’d won quite some time ago at a Boston Food Bloggers event.  I know he would have sprung for a fancy dinner, but I’d had the card for more than a year and we’d never used it.  We simply don’t get a chance to get into the city for date nights very often and this seemed like the perfect opportunity.  We’d heard many good things about the place too, and it lived up to every expectation, so I thought it deserved a shout out on my blog. 

Darryl’s specializes in “soul food”, that wonderful comfort-food based Southern cuisine.  Plenty of barbecue on the menu, as well as fried catfish and that very popular combination, chicken and waffles.  We had some great cocktails and started off with the fried catfish strips.  Then I moved on to the BBQ ribs while my husband chose the chicken and waffles.  Nothing disappointed.  Nothing.  Not the food, not the drinks, not the atmosphere.  It was all delicious and a lot of fun.  And since it was such a special occasion, we finished off the evening with a little dessert, the intention being that I would have one little taste and my husband would finish it off.  I let my husband do the choosing and he ended up picking a Rum Pecan Cupcake that was one of the specials of the day.  Except that it wasn’t a single cupcake, but instead four mini cupcakes.  Perfect for me to have one of my own without sending my blood sugars out of control.

If the choice had been mine, I probably wouldn’t have picked this dessert.  But I am glad the choice wasn’t mine, because it was phenomenal.  It was soft and lovely, and offset by a tangy-sweet cream cheese frosting.  The rum flavour came through nicely and I loved the crunch of the pecans.  I knew almost instantly that I wanted to try to recreate this one as a low carb treat.  I figured it couldn’t be that hard.  I would use one of my basic cake recipes, add some chopped, toasted pecans and maybe some pecan meal as well.  In place of some of the liquid, I would add dark rum.  And cream cheese frosting, well that’s a low carb staple so no worries there.

The Results:  First, I will tell you that the flavour was spot-on.  The rum came through without being overpowering and the crunch of the pecans was just right.  And cream cheese frosting is always a favourite with me.  But I will also say that the texture, while quite good, wasn’t quite on par with the cupcakes from Darryl’s.  It is hard to achieve finely textured cakes with nut flours, and I think it might have been the pecan meal.  I might have been better off going with just commercially-ground almond flour to get a finer crumb, as I have managed to achieve in some of my cakes.  Still, these were really quite good.  To my surprise, even my kids really like them, nuts and all.  They tend to resist nuts of all kinds except peanuts, but these got two thumbs up.

It also ended up making a funny amount of mini cupcakes.  It would probably have been perfect for 12 regular sized cupcakes, but mini cupcake pans often mean left over batter.  So in the end, it made 28.  Not that I am complaining, more of these is always fine by me!  If you want to make these into full -sized cupcakes, they will be great but you will need to adjust the baking time accordingly.

Mini Rum Pecan Cupcakes with Cream Cheese Frosting

Cupcakes:
1 cup almond flour
1 cup pecans, ground fine
1/4 cup unflavoured whey protein powder
1 tsp baking powder
3/4 teaspoon baking soda
1/4 tsp salt
6 tbsp butter, softened
1/3 cup granulated erythritol
2 large eggs
1/2 tsp vanilla
15 drops stevia extract
3 tbsp dark rum
2 tbsp almond milk
1/2 cup chopped, toasted pecans

Frosting:
8 oz cream cheese, softened
1/4 cup powdered erythritol
1/4 cup whipping cream
1/2 tsp vanilla extract
20 drops stevia extract

For the cupcakes, preheat oven to 325F and line a mini-cupcake pan with paper liners (you may have left over batter and have to do two batches.  I got 28 mini-cupcakes).

In a medium bowl whisk together almond flour, ground pecans, whey protein, baking powder, baking soda, and salt.  In a large bowl, beat butter and erythritol until well combined.   Beat in eggs one at a time, then beat in vanilla and stevia extract, scraping down beaters and sides of bowl as needed.

Add half of the almond mixture and beat well, then add rum and almond milk.  Add remaining almond flour mixture and beat until well combined.  Stir in chopped pecans.  Divide batter among prepared cupcake tins and bake 15 to 18 minutes or until tops are golden brown and a tester inserted in the center comes out clean.  Let cool in pan.

For the frosting, beat cream cheese, powdered erythritol, whipping cream, vanilla extract and stevia extract together until smooth.  Pipe or spread onto cooled cupcakes.

Makes 28.  Each mini cupcake has a total of 2 g of carbs and .7 g of fiber.  Total NET CARBS = 1.3 g.  But you WILL want to eat more than one at a time!!!

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Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: almond flour, cream cheese, pecans, rum

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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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    Recipe Rating




  1. Grace says

    March 21, 2012 at 3:33 pm

    This looks delicious!!

    Reply
  2. Jamie says

    March 21, 2012 at 4:03 pm

    Can I just say here that soul food and southern comfort food would be my choice over "fancy" any day of the week? And I know that my husband and I would have a much nicer time at a place like that. Sounds fabulous – as do these cupcakes! Ooh have been baking with rum more often and am loving it. These cupcakes would be a huge hit here!

    Reply
  3. spiffycookie says

    March 21, 2012 at 4:08 pm

    So glad you got a night out! Love these cupcakes.

    Reply
  4. Magic of Spice says

    March 21, 2012 at 7:34 pm

    Soul Food is the best…sounds like a wonderful evening πŸ™‚ And these little darlings look scrumptious!

    Reply
  5. Jennifer says

    March 21, 2012 at 7:50 pm

    Looks great. I think you are right – all almond flour might have been better for the cupcake. Your meal the other day sounded perfect! Good to hear you are so happy these days. ((HUGS))

    Reply
  6. Russell van K says

    March 21, 2012 at 9:03 pm

    I'm loving the rum and pecans in this! Two of my favorite ingredients wrapped up in a yummy cupcake!

    Reply
  7. Cookin' Canuck says

    March 21, 2012 at 10:16 pm

    It sounds as though this restaurant is well-worth a visit the next time I'm in Boston. In the meantime, I'll have to try these cupcakes. Rum and pecans? Yum!

    Reply
  8. Erin @ Dinners, Dish says

    March 21, 2012 at 10:30 pm

    These sound incredible! I have a hard time getting the same texture as a bakery, and I don't have to use special flours! Must be their industrial machines πŸ™‚

    Reply
  9. Kelly says

    March 21, 2012 at 11:47 pm

    How cute are these?! They look so delicious and I love that they're low carb and gluten-free! πŸ™‚

    Reply
  10. Lacy @ NYCityEats says

    March 21, 2012 at 11:53 pm

    That sounds like an amazing meal & night! Your cupcakes are super cute with the pecan atop the cream cheese frosting. Looks & sounds delish!

    Reply
  11. Emily @ Life on Food says

    March 22, 2012 at 12:06 am

    I think you should brag as much as you want. Sounds like a great time and a very special night. The cupcakes look delicious. I love using alcohol to bake but you have to be careful…too much is never good.

    Reply
  12. happywhennothungry says

    March 22, 2012 at 12:08 am

    These look delicious and I just love cream cheese frosting!

    Reply
  13. healthyfoodie says

    March 22, 2012 at 1:51 am

    These sound delightful! πŸ™‚ Rum and pecan, and all in a mini cupcake? πŸ™‚ Yes please!

    Reply
  14. Gerry Speirs says

    March 22, 2012 at 4:03 am

    Great looking cupcakes and I'm intrigued by the frosting recipe, no bs spikes? We had date night last week as it was my birthday, so weird to be away from the kids but nice at the same time πŸ™‚
    Take care..

    Reply
  15. Karen says

    March 22, 2012 at 4:19 am

    Every word in the title of this recipe makes me happy! The flavors, baking with rum, anything mini…yes, please!

    Reply
  16. Baker Street says

    March 22, 2012 at 5:25 am

    Holy yum! Love that you used rum and pecan! These gf mini treats look great C! πŸ™‚

    Reply
  17. Liz says

    March 22, 2012 at 10:00 am

    These are just gorgeous, Carolyn! And they sound delectable, too….

    Reply
  18. Kari says

    March 22, 2012 at 11:22 am

    You can brag all you like πŸ™‚ Especially if cupcakes like these are the result!

    Reply
  19. Outlander Kitchen says

    March 22, 2012 at 5:35 pm

    Adorably cute…I have a surprise night away coming up too…can't wait to find out where we're going! πŸ˜€ Theresa

    Reply
  20. Charlie says

    March 22, 2012 at 8:28 pm

    Yum! Your cupcakes look fantastic! They actually made me crave rum and raisin ice cream haha.

    Reply
  21. Kate says

    March 22, 2012 at 8:42 pm

    Do you ever use coconut flour in baking? It is low carb and gives a cake-like texture that is so hard to get with nut meals. In a recipe, I will substitute 1/2 cup coconut flour for each 1 cup of regular flour (so, halve it), and double the eggs. It works out well. I make a good chocolate sour cream cupcake with it that is pretty low carb: http://getfitkatie.blogspot.com/2012/01/lchf-choc…

    Reply
  22. Jen says

    March 22, 2012 at 8:52 pm

    Aw! That's so sweet! I'm glad you guys had a great night out!

    Reply
  23. food_dreamer says

    March 22, 2012 at 11:32 pm

    Oooo, yay, Theresa. Enjoy it!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  24. Holly says

    March 23, 2012 at 4:46 am

    Thank-you so much for your wonderful healthy treats and gorgeous photos! In the future, I'd love to see more pics of the inside of the finished product, for example a doughnut with a bite out of it, or a muffin split in half. I'm always curious about the crumb, and it's hard to tell from the outside. Can't wait to see what you do next!

    *special request* I'm from Vancouver BC originally and grew up eating Nanaimo bars. Did you have them where you grew up? Ever thought of cloning them?

    Reply
  25. Choc Chip Uru says

    March 23, 2012 at 6:34 am

    These cupcakes look extremely gorgeous – I am simply dying over how beautiful they look
    And the taste must be mind blowing πŸ˜€

    Cheers
    Choc Chip Uru
    Latest: Layered Double Nutella Cheesecake Brownies

    Reply
  26. Becky says

    March 23, 2012 at 10:39 am

    Congrats on the Top 9 today!

    Reply
  27. justangiesrecipes says

    March 23, 2012 at 11:10 am

    You do have something to brag about! These cupcakes look fabulous!

    Reply
  28. Angie's Recipes says

    March 23, 2012 at 11:11 am

    You do have something to brag about! These cupcakes look fabulous.

    Reply
  29. Brian says

    March 23, 2012 at 1:06 pm

    These look right up my alley! Congrats on making the Top 9 today!

    Reply
  30. Tammy says

    March 23, 2012 at 4:35 pm

    Does anyone know how many calories are in these cupcakes?

    Reply
  31. Ally says

    March 23, 2012 at 7:11 pm

    No way, these are the cutest little things! Lovely photography as well. Can't wait to make these!
    xo http://allykayler.blogspot.com/

    Reply
  32. Elena says

    March 24, 2012 at 5:32 pm

    Oh this looks so good!!!!! Congrats on the top 9

    Reply
  33. Kim Bee says

    March 24, 2012 at 5:38 pm

    This is so amazing. I love anything with pecan. SO happy you guys got some time away. We have not done that in forever. When the kids move out we are going to look at each other and wonder who the other person is. Lol!

    Reply
  34. theharriedcook says

    March 26, 2012 at 12:14 am

    You did a fantastic job recreating these cupcakes! They look and sound really lovely! We love cupcakes that have nuts and these would be very popular around here! πŸ™‚ Beautiful pictures, too, Carolyn! Thanks for sharing πŸ™‚

    Reply
  35. food_dreamer says

    March 27, 2012 at 7:41 pm

    Hi Holly,

    I am from Canada and grew up eating Nanaimo bars. They were my favourite as a kid and I have already made them over…twice. Once as bars and once as a tart. Both were really good and I am pretty pleased, but I wish I didn't have to use sugar-free jello for the filling. I may try to rework that, but I have to think how.

    https://alldayidreamaboutfood.com/2010/06/low-carb-nanaimo-bars-just-in-time-for.html

    https://alldayidreamaboutfood.com/2011/07/nanaimo-bar-tart-low-carb.html

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  36. liam low carb says

    May 12, 2012 at 1:39 pm

    1.3 net carbs per! thats awesome, will have to try these for sure

    Reply
  37. Buttoni says

    October 8, 2013 at 11:18 am

    How’d I miss these last year, Carolyn? Just saw the pin on Pinterest. MUST try these!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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