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!
Serving size muffin
Allergy information for Low-Carb Caramel Maple Pecan Muffins
✔ Gluten free
✔ Nightshade free
✔ Avocado free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, muffin)
Net carbs3 grams
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)
- 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.
- For best results, weigh the almond flour, coconut flour and sweetener (weight per cup may vary based for brands).
- 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.
- 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.
- 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.
- Store in an airtight container for up to 5 days.
- Can be wrapped individually and frozen.
Ingredient nutritional breakdown (per serving, muffin)
|0.7 g||1.5 g||11.9 g||114 kcal|
|Lakanto Maple Syrup, monkfruit sugar substitute|
|0.1 g||0 g||0 g||3 kcal|
|Keto Caramel Sauce, made with erythritol (KetoDiet blog)|
|0.1 g||0.1 g||1.6 g||15 kcal|
|Almond flour (blanched ground almonds, almond meal)|
|0.7 g||1.8 g||4.4 g||49 kcal|
|Coconut flour, organic|
|0.3 g||0.4 g||0.4 g||9 kcal|
|Butter, unsalted, grass-fed|
|0 g||0 g||3.8 g||34 kcal|
|Sukrin Gold, brown sugar substitute|
|0.2 g||0 g||0 g||1 kcal|
|0.1 g||0 g||0.1 g||1 kcal|
|Baking powder, gluten-free|
|0.1 g||0 g||0 g||0 kcal|
|Egg, whole, fresh, raw (free-range or organic eggs)|
|0.1 g||2.1 g||1.6 g||24 kcal|
|Yogurt, plain (full-fat, Greek style, 5% fat)|
|0.6 g||1.4 g||0.8 g||15 kcal|
|Total per serving, muffin|
|3 g||7.4 g||24.5 g||264 kcal|
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