Recipe

Keto Pecan Muffins

Warmly spiced pecan muffins studded with chocolate chips and enhanced with cinnamon and fresh ginger.

Keto Pecan Muffins

Total time

40 min

Servings

6

Net carbs

4g

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Ingredients

What you need

Adjust servings

6 servings
6
  • ¾ cup raw pecans, toasted and chopped
  • ¼ cup butter, melted
  • 2 large eggs
  • 2 tbsp heavy whipping cream
  • 1 tsp vanilla extract
  • 15-20 drops liquid stevia
  • ¼ tsp Pink Himalayan Salt
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • ¼ inch fresh grated ginger
  • 2 tsp baking powder
  • 1 cup almond flour
  • ¼ cup Low Carb Sugar Substitute
  • ¼ cup Keto Chocolate Chips (optional)

Instructions

How to cook it

Prep timer

40:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. 1. Preheat oven to 350°F and spread pecans on a sheet pan, toasting for 10-12 minutes. Once toasted, chop the pecans.
  2. 2. In a medium bowl, combine melted butter, eggs, heavy whipping cream, vanilla extract, and liquid stevia using a hand mixer.
  3. 3. Add almond flour, sugar substitute, salt, cinnamon, allspice, grated ginger, and baking powder to the wet ingredients and mix until combined.
  4. 4. Fold in the toasted chopped pecans and chocolate chips until evenly distributed throughout the batter.
  5. 5. Grease a muffin tin and divide the batter among 6 cups.
  6. Cook eggs just until set so they stay tender instead of rubbery.
  7. 6. Bake for 20-23 minutes, then cool for 5 minutes before serving. Store in the refrigerator in a zip-top bag.
  8. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

KetoConnect · IMPORTED

https://diet.driv.space/recipes/keto-pecan-muffinsKetoConnect reference: https://www.ketoconnect.net/pecan-muffins/

Rated 4.92/5 from 12 ratings on KetoConnect. Method rewritten in-house; see source for the publisher's original.