These Maple Pecan Muffins are the perfect start to the day. Low Carb, Gluten Free and packed full of healthy goodness and rich, maple flavor.
Pecan Muffins
These Maple Pecan Muffins are a testament to the fact that low carb and gluten free eating can be just as delightful and satisfying as any other treat.
Each muffin is a blend of nutty pecans and the understated sweetness of maple – a classic combination that never fails to please. The earthy, deep flavors of these key ingredients create a comforting treat that’s perfect for any time of the day. Enjoy them in the morning with a cup of coffee, as an afternoon pick-me-up, or even as a dessert at your next dinner party.
I was on a mission to create the perfect savory, yet sweet muffin that is not only keto, but paleo as well. 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 Make 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. 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. 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!
Pecan Muffin Substitutions
If you don’t want to use cassava flour, you can substitute 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 the Besti brand or 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 Chocolate Chip Pumpkin Muffins
Paleo Maple Pecan Muffins (Low Carb)
Equipment
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, Besti 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.
Video
Notes
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
