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Maple Pecan Keto Muffins

MaplePecanMuffins

So I figured we needed a bit of a break from all the mug cakes before I start off on the savory series. Though I have all of the savory ones done, I wanted to give a bit of a treat to you guys (especially the ones without microwaves)!

Boy, I didn’t imagine in todays day and age that some people just don’t own microwaves. They’re so convenient but I do understand that the nutrients are pretty much sucked out of the joyous life of everything by those microwave radiation waves. Either way, I know you’ll be happy with these little guys.

Maple. Pecan. Muffins. And…they’ll be packed full of fiber. I remember hearing some of you were having trouble going to the bathroom? Think twice! Haha, really though they won’t make you go running, but they certainly help in getting things moving along.

MaplePecanMuffinsSecond

I thought these were really tasty. The pecans on the top get a toasted vibe going on with them, while the raw pecans inside stay raw and give a nice earthy mouthfeel to them – complimenting the sweet flavors really well. Not to mention they add a whole ‘lotta texture to the muffin. The flaxseed can be skipped if you have no way to get it, you can simply add 1/2 Cup more Almond Flour and get away with it.

Some people have been asking me where I buy my nuts – pretty much where I buy everything else. On Amazon! Buying nuts online seems to be a pretty good deal to me. You buy bulk, you get quality, and you pay about 2/3 the price you would in the store. You can get a 4 Pound Bag of Pecan Halves for only $33. It’s pretty awesome if I do say so myself, and you can freeze these guys for up to a year with no problems!

Yields 11 Maple Pecan Keto Muffins

The Preparation

TL;DR Instructions

TL;DR Instructions

1. Preheat oven to 325F.
2. Chop pecans in food processor. Once finished, set 2/3 nuts aside in large mixing bowl and leave 1/3 nuts for later.
3. In a separate mixing bowl, combine all wet ingredients.
4. Combine all dry ingredients with the pecans. Mix the wet ingredients into the dry ingredients.
5. Distribute batter among 11 muffin liners in a cupcake tray.
6. Sprinkle remaining 1/3 pecans over the top of the muffins.
7. Bake for 25-30 minutes in oven.

The Execution

1. Preheat the oven to 325F. Then, in a food processor, add 3/4 Cup Pecan Halves and coarsely chop them.

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2. In a large mixing bowl, add 2 Large Eggs, 1/2 Cup Coconut Oil, 2 tsp. Maple Extract, 1 tsp. Vanilla Extract, 1/2 tsp. Apple Cider Vinegar, and 1/4 tsp. Liquid Stevia. Mix this all together well.

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3. In another mixing bowl, add 2/3 of chopped pecans, 1 Cup Honeyville Almond Flour, 1/2 Cup Bob’s Red Mill Golden Flaxseed, 1/4 Cup NOW Erythritol and 1/2 tsp. Baking Soda. Mix this all together well.

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4. Pour the wet ingredients into the dry ingredients. Note: The wet ingredients will be lumpy if the eggs are not room temperature. If you have a chunky wet batter, it is from the coconut oil solidifying – don’t worry about this.

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5. Mix together all the ingredients well until a batter forms.

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6. Distribute the batter among 11 muffin liners in a cupcake tray.

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7. Sprinkle the remaining 1/3 chopped pecans over the top of each muffin.

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8. Bake for 25-30 minutes in the oven at 325F.

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9. Take out the oven and let cool for 5-10 minutes.

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10. Serve warm! These also save very well.

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shoppinglowcarb

Cuisinart CSB-75 Smart Stick 2-Speed 200-Watt Immersion Hand Blender
Spectrum Expeller Pressed Organic Coconut Oil
Sunbeam 76893.05 Kitchen Bake 5-Piece Bakeware Set

This will make 11 total Maple Pecan Keto Muffins. Each muffin will have 208 Calories, 20.7g Fats, 1.5g Net Carbs, and 4.8g Protein. A near perfect keto treat coming in at 88% Calories from fats, 4% calories from carbs, and 8% calories from protein!

Maple Pecan Keto Muffins Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
1 Cup Honeyville Almond Flour 640 56 24 12 12 24
1/2 Cup Golden Flaxseed 240 18 16 16 0 12
3/4 Cup Pecan Halves 300 30 6 3 3 5
1/2 Cup Coconut Oil 960 112 0 0 0 0
2 Large Eggs 140 12 1.2 0 1.2 12
2 tsp. Maple Extract 5 0 0 0 0 0
1 tsp. Vanilla Extract 3 0 0 0 0 0
1/2 tsp. Baking Soda 0 0 0 0 0 0
1/2 tsp. Apple Cider Vinegar 0 0 0 0 0 0
Totals 2288 228 47.2 31 16.2 53
             
Per Muffin ( /11 ) 208 20.7 4.3 2.8 1.5 4.8
Maple Pecan Keto Muffins

This will make 11 total Maple Pecan Keto Muffins. Each muffin will have 208 Calories, 20.7g Fats, 1.5g Net Carbs, and 4.8g Protein.

The Preparation

  • 1 Cup Honeyville Almond Flour
  • 1/2 Cup Bob's Red Mill Golden Flaxseed
  • 3/4 Cup Pecan Halves
  • 1/2 Cup Coconut Oil
  • 2 Large Eggs
  • 1/4 Cup Erythritol
  • 2 tsp. Maple Extract
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Apple Cider Vinegar
  • 1/4 tsp. Liquid Stevia

The Execution

  1. Preheat oven to 325F.
  2. Chop pecans in food processor. Once finished, set 2/3 nuts aside in large mixing bowl and leave 1/3 nuts for later.
  3. In a separate mixing bowl, combine all wet ingredients.
  4. Combine all dry ingredients with the pecans. Mix the wet ingredients into the dry ingredients.
  5. Distribute batter among 11 muffin liners in a cupcake tray.
  6. Sprinkle remaining 1/3 pecans over the top of the muffins.
  7. Bake for 25-30 minutes in oven.
http://www.ruled.me/maple-pecan-keto-muffins/

There are 18 comments

Add yours
  1. Melissa

    Hi Craig! Just started following your blog….where in the world have I been???

    Thank you for all the lovely mug cakes…looking forward to the savory series.

    I admit I have been avoiding the micro except to warm up a cup of tea or coffee, but an entry on the PHD blog gave me pause. Perhaps it will you too…

  2. Anita Breeze

    I am going to try these, they look amazing. Pinned to my Low Carb board. I am jealous of two things. 1)Your amazing photography and 2) How clean your oven is.

  3. Senora Hips

    Why didn’t you make sure the eggs were room temp?

    …whyyyy!???!!

    In all seriousness, I’m super excited to try this one. Looks ahhmazing. :)

      • Rachel

        Made these yesterday. I like the flavor but my muffins were greasy…like the coconut oil didn’t mix in very well. Not sure what I did wrong this time.

        • Craig

          Normally when I make things with coconut oil, I put them in the fridge after I make them. Otherwise, the coconut oil will stay at room temperature in a liquid form and feel greasy. If you put them in the fridge, the coconut oil will solidify and it’ll taste and feel much less greasy. Hope that helps!

  4. Barbara

    Made these last week and they were delish ! A friend at work ate one and she was licking the pecans out of the ziploc bag I brought it in. Even my non-diabetic husband liked them (and scarfed a few behind my back!) and that’s really saying something as he has been known to be a picky eater ! My only comment is that I thought they were rather small for a muffin as they did not come up to the top of the pan when baked. I am going to try these as mini muffins and freeze some.

    • Craig

      Barbara, glad to hear everyone liked them! If you wanted to, you could make around 8 muffins with the same batter and they’re rise over the top of the liners. Reason I did this serving size was for the macros. If you can afford a few more carbs for one then more power to ya!

  5. Barbara

    Hi, Craig,

    Made the Maple pecan keto muffins as 24 perfect little mini-muffins, just coming out of the oven now. Next time, I’m thinking of using hazelnut flour with coffee extract and see what happens…..

  6. Clare

    These are definitely a favourite in our house – so delicious and not a trace of the stevia aftertaste :) I’m going to make them again now as mini muffins and try freezing a few for little snacks when I need a taste of sweet! Will try the same recipe but with macadamias and see how they go…

    • Craig

      Woo! Glad you and your family like them! I definitely hate that stevia aftertaste, so I try to make sure each thing I’m baking uses a combination. It tends to get rid of the aftertaste of both sweeteners, which is perfect in my eyes. Let me know how it goes with the macadamia nuts!

    • Craig

      There’s no such thing as a silly question! This one’s also flaxseed meal :) I actually link to the products in the recipe ingredient list if you’re wondering which ones I use.


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