Gluten Free Dairy Free Low Carb Paleo Keto

These Paleo Maple Pecan Muffins are the perfect start to the day. Low Carb, Gluten Free and packed full of healthy goodness and rich, maple flavor.

Paleo Maple Pecan Muffins

I was on a mission to create the perfect savory, yet sweet muffin that is not only keto, but paleo as well.

For those that don’t know, I oscillate pretty easily back and forth between keto and low carb paleo. Sometimes daily, sometimes weekly, but both ways of eating are totally complementary to each other.

So I REALLY like it when I come up with recipes that are both keto and paleo.

This paleo and keto maple pecan muffin recipe is one of my favorite muffin recipes so far. Not too sweet, not too savory, but they hit that sweet spot right in the middle.

Great for breakfast. Great for a snack!

How to Paleo Maple Pecan Muffins

Preheat oven to 350 degrees F and line a muffin tin with liners.

In a medium bowl, combine almond flour, ground pecans, coconut flour, cassava flour, sweeteners, cinnamon, sea salt and baking soda. Mix well.

Add olive oil to the bowl and combine thoroughly with a spatula or wooden spoon.

In a small bowl, combine eggs, maple syrup and apple cider vinegar. Beat with a fork until combined.

Add egg mixture to flour mixture and continue mixing with a spatula or wooden spoon.

Add evenly to 8 muffin tins.

Bake for 25 minutes.

Is Cassava Flour Keto Friendly?

Cassava is a high carb root vegetable. Definitely not keto friendly in high amounts. What is very intriguing about cassava flour is that it is one of the closest things to sub for wheat flour. And if you’ve ever done keto baking before, trying to get the same consistency as using gluten/wheat flour is rather difficult. Cassava is very appealing in that regard.

So what is a keto baker to do? Use a SMALL amount. This recipe uses 1 tablespoon and is split between 8 muffins. This equates to much less than 1 carb per muffin from the cassava flour. Totally acceptable.

AND it comes from a root vegetable which I completely support.

Would I recommend using a cup of cassava flour? Not a chance? But a tablespoon? Sure!

Keto Muffin Substitutions

If you REALLY don’t want to use cassava flour, you can sub it with coconut flour. You may find differences, but that is usually the case with substitutions.

You can also play around with sweeteners. I prefer to use Lakanto Monk fruit. You can also use Swerve, Erythritol and any other low carb granular sweetener.

How to Make Ground Pecans

If you have a food processor, such as a ninja like this one, then you are all set! Simply add your pecans to a food processor and blend!

Blend until you have a flour type product! You may have to scrape the sides down and shake it up a few times.

How to Store Pecan Muffins

You will want to store these paleo and keto pecan muffins in an airtight container in the refrigerator.

Wait until they are fully cooled before storing them, though, to minimize condensation.

Other Keto Muffins From The Keto Options

Keto Poppy Seed Muffins

Keto Chocolate Chip Muffins

Carrot Cake Muffins

Keto Chocolate Chip Pumpkin Muffins

Paleo Maple Pecan Muffins (Low Carb)

Name: Paleo Maple Pecan Muffins (Low Carb)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup blanched almond flour; 1 cup pecans, ground after measuring; 1/4 cup coconut flour; 1 tablespoon cassava flour; 1 tablespoon sweetener (Coconut sugar for Paleo, Monkfruit for Low Carb); 1/2 teaspoon cinnamon; 1/2 teaspoon sea salt; 1/4 teaspoon baking soda; 1/2 cup olive oil; 2 eggs, beaten; 2 tablespoons maple syrup (Sugar free ChocZero for Low Carb); 1/2 tablespoon apple cider vinegar

These Paleo Maple Pecan Muffins are the perfect start to the day. Low Carb, Gluten Free and packed full of healthy goodness and rich, maple flavor.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 cup blanched almond flour
1 cup pecans, ground after measuring
1/4 cup coconut flour
1 tablespoon cassava flour
1 tablespoon sweetener (Coconut sugar for Paleo, Monkfruit for Low Carb)
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup olive oil
2 eggs, beaten
2 tablespoons maple syrup (Sugar free ChocZero for Low Carb)
1/2 tablespoon apple cider vinegar

Instructions

Preheat oven to 350 degrees F and line a muffin tin with liners.
In a medium bowl, combine almond flour, ground pecans, coconut flour, cassava flour, sweeteners, cinnamon, sea salt and baking soda. Mix well.
Add olive oil to the bowl and combine thoroughly with a spatula or wooden spoon.
In a small bowl, combine eggs, maple syrup and apple cider vinegar. Beat with a fork until combined.
Add egg mixture to flour mixture and continue mixing with a spatula or wooden spoon.
Add evenly to 8 muffin tins.
Bake for 25 minutes.