How To Make Maple Pecan Keto Muffins


Maple. Pecan. Muffins. And…they’ll be packed full of fiber. I remember hearing some of you were having trouble going to the bathroom? Think twice! Haha, really though they won’t make you go running, but they certainly help in getting things moving along.


I thought these were really tasty. The pecans on the top get a toasted vibe going on with them, while the raw pecans inside stay raw and give a nice earthy mouthfeel to them – complimenting the sweet flavors really well. Not to mention they add a whole ‘lotta texture to the muffin. The flaxseed can be skipped if you have no way to get it, you can simply add 1/2 Cup more Almond Flour and get away with it.

Some people have been asking me where I buy my nuts – pretty much where I buy everything else. On Amazon! Buying nuts online seems to be a pretty good deal to me. You buy bulk, you get quality, and you pay about 2/3 the price you would in the store. You can get a 4 Pound Bag of Pecan Halves for only $33. It’s pretty awesome if I do say so myself, and you can freeze these guys for up to a year with no problems!


Yields 11 Maple Pecan Keto Muffins



1 cup almond flour

½ cup golden flaxseed

¾ cup pecan halves

½ cup coconut oil

2 large eggs

¼ cup erythritol

2 teaspoons maple extract

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon apple cider vinegar

¼ teaspoon liquid Stevia




1. Preheat the oven to 325°F. Then, in a food processor, add ¾ Cup Pecan Halves and coarsely chop them.


2. In a large mixing bowl, add 2 Large Eggs, 1/2 Cup Coconut Oil, 2 tsp. Maple Extract, 1 tsp. Vanilla Extract, 1/2 tsp. Apple Cider Vinegar, and 1/4 tsp. Liquid Stevia. Mix this all together well.


3. In another mixing bowl, add 2/3 of chopped pecans, 1 Cup Honeyville Almond Flour, 1/2 Cup Bob’s Red Mill Golden Flaxseed, 1/4 Cup NOW Erythritol and 1/2 tsp. Baking Soda. Mix this all together well.


4. Pour the wet ingredients into the dry ingredients. Note: The wet ingredients will be lumpy if the eggs are not room temperature. If you have a chunky wet batter, it is from the coconut oil solidifying – don’t worry about this.


5. Mix together all the ingredients well until a batter forms.


6. Distribute the batter among 11 muffin liners in a cupcake tray.


7. Sprinkle the remaining 1/3 chopped pecans over the top of each muffin.


8. Bake for 25-30 minutes in the oven at 325F.


9. Take out the oven and let cool for 5-10 minutes.


10. Serve warm! These also save very well.


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This will make 11 total Maple Pecan Keto Muffins. Each muffin will have 231.36 Calories, 21.9g Fats, 1.96g Net Carbs, and 5.03g Protein. A near perfect keto treat coming in at 88% Calories from fats, 4% calories from carbs, and 8% calories from protein!


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