Low-Carb Caramel Maple Pecan Muffins

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Low-Carb Caramel Maple Pecan MuffinsPin recipeFollow us 128.1k

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 syru, 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!

Hands-on Overall

Nutritional values (per muffin)

Net carbs3 grams
Protein7.4 grams
Fat24.5 grams
Calories264 kcal

Calories from carbs 5%, protein 11%, fat 84%

Total carbs7.3 gramsFiber4.3 gramsSugars2.1 gramsSaturated fat6.3 gramsSodium103 mg(4% RDA)Magnesium50 mg(12% RDA)Potassium204 mg(10% EMR)

Ingredients (makes 12 muffins)

Maple Pecans:


  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, 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). Low-Carb Caramel Maple Pecan Muffins
  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.
    Low-Carb Caramel Maple Pecan Muffins
  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.
    Low-Carb Caramel Maple Pecan Muffins
  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. Low-Carb Caramel Maple Pecan Muffins
  6. Store in an airtight container for up to 5 days. Low-Carb Caramel Maple Pecan Muffins
  7. Can be wrapped individually and frozen.
    Low-Carb Caramel Maple Pecan Muffins

Ingredient nutritional breakdown (per muffin)

Net carbsProteinFatCalories
Pecans, nuts
0.7 g1.5 g11.9 g114 kcal
Lakanto Maple Syrup, monkfruit sugar substitute
0.1 g0 g0 g3 kcal
Keto Caramel Sauce (KetoDiet blog)
0.1 g0.1 g1.6 g15 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Coconut flour, organic
0.3 g0.4 g0.4 g9 kcal
Butter, unsalted, grass-fed
0 g0 g3.8 g34 kcal
Sukrin Gold, brown sugar substitute
0.2 g0 g0 g1 kcal
Nutmeg, spices
0.1 g0 g0.1 g1 kcal
Baking powder, gluten-free
0.1 g0 g0 g0 kcal
Eggs, free-range or organic
0.1 g2.1 g1.6 g24 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
0.6 g1.4 g0.8 g15 kcal
Total per muffin
3 g7.4 g24.5 g264 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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