These low carb muffins are such a warm and delicious way to start a fall morning. The nuttiness of the pecans works so well against the warm cinnamon-y goodness. They’re glorious! These muffins are tender and cakey without being too eggy (which tends to happen with keto baking).
Try frosting them with low carb/keto frosting to turn these into some awesome cupcakes! These muffins are also the base for my Low Carb Bread Pudding, which is a Thanksgiving and Christmas favorite in my house. Seriously, I firmly believe that cinnamon is a spice for ALL occasions!
Recipe notes on fall spice low carb muffins:
- “fall spice” kind of just means “cinnamon” in this context, but you could easily use a tablespoon of pumpkin pie spice, or Chinese five spice (which makes things more interesting!)
- The stevia could easily be substituted for 2 tbsp of Swerve sweetener, or another granulated sugar substitute – this will also improve the texture! The Swerve will certainly make this sweeter than the stevia, so if you prefer things on the less sweet side, stick with the stevia (or use less Swerve). I’ve compiled some notes on baking with Swerve here!
- You don’t have to use pecans for this. They do have an awesome flavor, but if you’ve only got hazelnuts or almonds on hand, those are fine in a pinch!
- Making pecan flour is so easy, it would be silly to buy it – just grind up the cup of nuts in your food processor, blender, or coffee grinder.
- To add some brightness to this recipe, you could definitely add in a tablespoon (or two!) of orange zest, or a few tablespoons of this cranberry sauce. The added carbs are negligible, especially when compared to all that added flavor!!
- I’ve thought about subbing 1/2 the pecans for ground flax seeds for a slightly moister version of these low carb muffins – I’ll experiment and get back to you!
These low carb, grain free, gluten free, sugar free, paleo muffins are perfect for a fall morning!
- 4 eggs
- 1 cup of pecans, ground into flour
- 1/4 cup coconut manna/butter
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 10 drops of liquid stevia or 2 tbsp Swerve or other granulated sweetener
- Preheat the oven to 350. Grease 6 wells of a muffin tin, or use a silicon pan. Either way is fine!
- Put the cup of pecans in a food processor/blender and grind until fine.
- In a mixing bowl, add eggs, coconut butter, vanilla, vinegar, stevia and spices. Mix until thoroughly combined.
- Mix in ground pecans.
- Scoop into the muffin tin and bake for 18 minutes until a knife comes out clean when inserted in the middle.