Low-Carb Caramel Maple Pecan Muffins

When I made these low-carb muffins, I completely intended to set these muffins aside to be popped into lunchboxes over the next week or so. But then I ate one.

Oh my word, these muffins have a delightful tender crumb and tasty little pieces of sweet pecans scattered throughout.

The pecans are drizzled with sugar-free maple syrup and then baked until caramelised. If you can't find sugar-free maple syrup, use yacon syrup or substitute with 1 tsp sugar-free maple extract mixed with 1 tablespoon melted virgin coconut oil.

The overall caramel flavour winding its way through the muffin brings it all together into such a delicious keto treat that I’m not sure that I want to share any of them. Make your caramel sauce in advance and use the leftovers on top of a bowl of keto ice-cream.

If you like your muffins really sweet, add a teaspoon of our Keto Caramel Sauce on top of each muffin. Enjoy!

Step-by-step

1. Combine pecans with maple syrup in a bowl and mix well. Bake at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) for 10 minutes. Remove the pecans from the oven and then reduce the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Set aside 12 pecan halves and roughly chop the rest.

2. For best results, weigh the almond flour, coconut flour and sweetener (weight per cup may vary based for brands).

   

3. Cream the butter and sweetener in the bowl of a stand mixer until light and fluffy. Add the yoghurt and the caramel sauce and mix on medium until combined.

   

4. Add the eggs and beat until smooth. Finally, add the flours, nutmeg, baking powder and the pecans and stir through until it forms a smooth batter.

   

5. Spoon into 12 medium muffin cases (I did two batches of 6 baked in silicon muffin pans). Press a pecan half into the top of each muffin and bake for 20 to 25 minutes.

   

6. Store in an airtight container for up to 5 days.

   

7. Can be wrapped individually and frozen.

   

Recipe

Low-Carb Caramel Maple Pecan Muffins

★★★★★4.6 (19 ratings)

These fluffy low-carb muffins are packed with flavor and crunch from caramelized maple pecans and homemade ...

Hands on

15m

Overall

45m

Servings

12

3.3 g

Net carbs

7.4 g

Protein

24.5 g

Fat

264

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 muffins

• Maple Pecans:
• 2 cups pecan halves (200 g/ 7.1 oz)
• 3 tbsp sugar-free maple flavored syrup such as Lakanto or Yacon Syrup or Allulose syrup (45 ml/ 1.5 fl oz)
• Muffins:
• ¹/₄ cup sugar-free caramel, you can make your own Keto Caramel Sauce (60 g/ 2.1 oz)
• 1 cup almond flour (100 g/ 3.5 oz)
• ¹/₄ cup coconut flour (30 g/ 1.1 oz)
• ¹/₄ cup butter, softened (57 g/ 2 oz)
• ¹/₂ cup Sukrin Gold, or sweetener of choice (80 g/ 2.8 oz)
• 1 tsp ground nutmeg
• 1 tsp gluten-free baking powder
• 4 large eggs
• ³/₄ cup full-fat Greek yoghurt (180 g/ 6.4 oz)

Instructions

1. Combine pecans with maple syrup in a bowl and mix well. Bake at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) for 10 minutes. Remove the pecans from the oven and then reduce the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Set aside 12 pecan halves and roughly chop the rest.

2. For best results, weigh the almond flour, coconut flour and sweetener (weight per cup may vary based for brands).

3. Cream the butter and sweetener in the bowl of a stand mixer until light and fluffy. Add the yoghurt and the caramel sauce and mix on medium until combined.

4. Add the eggs and beat until smooth. Finally, add the flours, nutmeg, baking powder and the pecans and stir through until it forms a smooth batter.

5. Spoon into 12 medium muffin cases (I did two batches of 6 baked in silicon muffin pans). Press a pecan half into the top of each muffin and bake for 20 to 25 minutes.

6. Store in an airtight container for up to 5 days.

7. Can be wrapped individually and frozen.

Nutrition per muffin

Carbs 5%Protein 11%Fat 84% of calories

Net carbs

3.3 g

Total carbs

13.7 g

Fiber

3.7 g

Sugars

2.1 g

Protein

7.4 g

Fat

24.5 g

Saturated fat

6.3 g

Calories

264 kcal

Sodium

103 mg · 4.48% RDA

Magnesium

50 mg · 12.4% RDA

Potassium

204 mg · 10.2% EMR

Nutrition by ingredient

Per muffin	Net carbs	Protein	Fat	kcal
Pecans, nuts	0.7 g	1.5 g	11.9 g	114
Lakanto Maple Syrup, monkfruit sugar substitute	0.1 g	0 g	0 g	3
Keto Caramel Sauce, made with erythritol (KetoDiet blog)	0.1 g	0.1 g	1.6 g	15
Almond flour (blanched ground almonds, almond meal)	0.7 g	1.8 g	4.4 g	49
Coconut flour, organic	0.3 g	0.4 g	0.4 g	9
Butter, unsalted, grass-fed	0 g	0 g	3.8 g	34
Sukrin Gold, brown sugar substitute	0.5 g	0 g	0 g	1
Nutmeg, spices	0.1 g	0 g	0.1 g	1
Baking powder, gluten-free	0.1 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.1 g	1.6 g	24
Yogurt, plain (full-fat, Greek style, 5% fat)	0.6 g	1.4 g	0.8 g	15
Total	3.3 g	7.4 g	24.5 g	264

Serving size muffin

• Gluten free
• Nightshade free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian