We can never have too many muffin recipes, especially when it comes to these Keto Pecan Muffins filled with toasted pecans and lilys
Pecan Desserts All Year Long!
My all time favorite dessert before going keto was pecan pie. I wouldn’t even look at any of the other pies at holiday gatherings. Soon after starting keto I realized it wasn’t my love for pecan pie, but really my love for pecans! So, I’ve turned into a pecan dessert all year long type of girl.If you’re also a lover of pecans give our Pecan Sandies or make our Keto Brownies and toss in some pecans for added texture and flavor!
This Would Be A Great Frosted Muffin!
The simple creaminess of a vanilla buttercream frosting or even a simple cream cheese frosting would pair perfectly with these moist, dense keto pecan muffins! Frosting is one of the easiest additions to whip up and takes any dessert to the next level. If you love a good muffin, than you are guaranteed to love a frosted muffin!
Chocolate Chip Pecan Muffins
My favorite combination lately has been chocolate and pecans. I can’t believe I didn’t know how incredible of a combo it was until recently! My late night snack has been a handful of pecans and Lily’s
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Pecan Muffins”
Keto Pecan Muffins
Ingredients:
- 3/4 cup raw pecans, toasted and chopped
- 1/4 cup butter, melted
- 2 large eggs
- 2 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 15-20 drops liquid stevia
- 1/4 tsp Pink Himalayan Salt
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1/4 inch fresh grated ginger
- 2 tsp baking powder
- 1 cup almond flour
- 1/4 cup Low Carb Sugar Substitute
- 1/4 cup Keto Chocolate Chips optional
Instructions:
- Preheat your oven to 350 degrees. Add the pecans to a sheet pan and toast for 10-12 minutes.
- Add the melted butter, eggs, hwc, vanilla and stevia to medium bowl and combine using a hand mixer.
- Add the remaining ingredients, except for the pecans and chocolate chips and combine one more.
- Fold in the chocolate chips and toasted, chopped pecans until evenly combined.
- Grease a muffin tin and distribute the batter among 6 - it will make 6 large muffins.
- Bake for 20-23 minutes.
- Allow to cool for 5 minutes and enjoy! Best stored in the fridge in a zip top bag.
Notes
Serving Size: 1 large Muffin
I love this recipe so much! Thank you
These muffins are delicious! And Mimi down south just sent us a huge bag of georgia pecans! Made some keto-friendly cream cheese frosting to have on top. yum!
Made these today! Really really good! Followed recipe exactly except had no all spice so used pumpkin spice, still very tasty. These muffins hit the spot!
I made this recipe and LOVE the flavor and texture! Great breakfast option.
Ok I’ll start by saying that I’m not a good baker. I over-roasted the pecans (10 minutes is too long in my oven.) I decided to forge ahead as the picture looked too good to give up on them. Used a muffin top pan (who needs muffin stumps? 😅); reduced the time and watched them like a hawk. Turns out they have a 5-star rating! (That’s assuming the pecans will
be perfectly roasted next time.) 😊 Thank you for the work you both put in creating these recipes for the baking-challenged like myself.
Made this for breakfast this morning.
I doubled the recipe to store some for the week. Next time I’ll use the standard size cupcake mold, not the large cupcake mold. It didn’t fill up enough.
Replacements for whipping cream please? Does curd or greek yogurt work?
Yogurt would probably work, or coconut cream – even milk should be fine!
Just got these out of the oven! I added a teaspoon of banana extract & 2 teaspoons of cinnamon. Yummy!!!😋
Two questions, I don’t see any ingredients that would add up to 6 g of fiber. Where does that come from? Second question, Could you add some ground flax seed to increase the fiber? How would that affect the finished muffin?
Taste was great but very crumbly and fell apart. Any ideas?
I would say they have to cool. You could try to add a tiny bit moisture to them if you want, like add a tiny bit extra heavy cream
I love the idea of these, but when I made them last night they were dry and pretty crumbly. Any suggestions?
To moisten them up you could try adding some grated zucchini, some more fat/butter/egg/cream. Try playing around with it until it’s the texture you like.
Tried this recipe but left out all spice and ginger. Did banana extract instead of vanilla added 2 tsp of cinnamon and it came out great!
Just made these muffins. Delicious! Many of the Keto muffins I have tried taste second rate, but not these. Really terrific! No one would know that this is a Keto recipe. Tastes as good as a great bakery or homemade non-kete muffin.
Can I used my ginger spice instead of fresh ginger?
Yep!
The recipe says 6 large muffins. In the video they look like the regular size muffins (not real large & not mini). Is it the regular or really large muffins please??
Love you site. Thanks for your good recipes.
They made them in regular sized muffin tins, but the tops were a little spilled over, that is why it says large muffins.
How to store please? Fridge, Freezer or Countertop? (Should add to all your recipies please!) Thanks, Nick
Fridge would make them last longer. You can freeze if you won’t eat them within a week. On the Countertop they should last a few days.
Oh my God! I just made these and have to really restrain myself for eating another one. They are so so good! I doubled the recipe and did add some shredded coconut and they just are amazing! Thank you guys… everything I make from your website is always a winner.
Can you use monk fruit drops instead of stevia ? Stevia is so bitter tasting to me and spoils all I use it in.
Sure! You can use our sweetener conversion chart to see how much to sub.
Hi Matt and Megha when watching this video, Matt said Megha was allergic. I thought you
guys said she was misdiagnosed and that she is was not allergic. I am confused which is it?
They probably made this video before they found out she wasn’t allergic anymore.
use that kitcgen aid stand mixer that matt b*tches about!