Craving that classic, cozy combination of sweet maple and buttery pecans, but want to keep it healthy? You’ve come to the right place! These Keto Maple Pecan Muffins are an absolute dream. They’re incredibly moist, packed with nutty goodness, and have that perfect hint of warm maple flavor, all while being wonderfully low-carb and full of fiber. Get ready to fall in love with your new favorite guilt-free breakfast or afternoon treat!
Ingredients
• 1 cup / 112g almond flour
• ½ cup / 56g ground flaxseed
• ¾ cup / 85g pecan halves
• ½ cup / 120ml coconut oil, melted
• 2 large eggs, room temperature
• ¼ cup / 48g erythritol
• 2 tsp / 10ml maple extract
• 1 tsp / 5ml vanilla extract
• ½ tsp baking soda
• ½ tsp / 2.5ml apple cider vinegar
• ¼ tsp liquid stevia
Instructions
1. Directions
2. Preheat your oven to 325°F (165°C) and line a muffin tin with 10 paper liners.
3. In a food processor, pulse the pecan halves until coarsely chopped. Measure out about ⅓ of the pecans and set them aside for the topping.
4. In a large bowl, whisk together the melted coconut oil, eggs, maple extract, vanilla extract, apple cider vinegar, and liquid stevia until smooth.
5. In a separate medium bowl, combine the almond flour, ground flaxseed, erythritol, baking soda, and the remaining ⅔ of the chopped pecans.
6. Pour the wet into the dry and stir until just combined. Do not overmix.
7. Divide the batter evenly among the 10 prepared muffin liners.
8. Sprinkle the reserved chopped pecans over the top of each muffin.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Serving Size: 1 muffin
• Calories: 210
• Fat: 20g
• Net Carbs: 1.6g
• Protein: 5g
Pro Tips
• For a deeper, nuttier flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes before chopping.
• Ensure your eggs are at room temperature to help the batter mix more evenly and create a fluffier texture.
• Mix the batter only until the wet and dry are just combined. Overmixing can lead to dense, tough muffins.
• Store muffins in an airtight container in the refrigerator for up to a week. Let them sit at room temperature for a few minutes before enjoying.
FAQ
Q: Are these maple pecan muffins gluten-free
A: Yes, these muffins are completely gluten-free. The recipe uses almond flour and ground flaxseed instead of traditional wheat flour, making them a perfect choice for those with gluten sensitivities.
Q: How do I store these keto muffins
A: Store the muffins in an airtight container in the refrigerator for up to one week. For the best flavor and texture, allow them to sit at room temperature for a few minutes before enjoying.
Q: Can I use a different sweetener in this recipe
A: This recipe is balanced for erythritol and stevia. While you can experiment with other keto-friendly sweeteners like monk fruit or allulose, you may need to adjust the quantities as sweetness levels can vary significantly between products.
Q: What makes these muffins keto-friendly
A: These muffins are keto-friendly because they are made with low-carbohydrate ingredients like almond flour, pecans, and sugar substitutes (erythritol and stevia). This results in a delicious muffin with only 1.6g of net carbs per serving.
