Keto Cinnamon Pecan Muffins
These Keto Cinnamon Pecan Muffins are made with pecans and taste just like a cinnamon roll and are a perfect low carb treat you can eat for breakfast or dessert!
Keto baking has been a bit daunting to me. I’m always amazed at how amazing sweet treats and breads are able to be made with little carbs!
Making keto cinnamon pecan muffins was my first foray into keto baking that wasn’t out of a pre-mixed bag and I’ve gotta say, I love how they turned out! I used a special ingredient to make sure that the muffins stayed moist and satisfying just like you’d find at a bakery.
These muffins only have 5 net carbs per serving!
🥟Main Ingredients
Almond Flour: most keto baking contains almond flour. It’s the perfect low carb substitute for regular flour and can be found in most grocery stores
Zero Calorie Sweetener: I used Switch by Thrive Market which is a mix of erythritol and monk fruit in granular form. Read below for more options.
Sour Cream: full fat sour cream gives these muffins a fluffy but dense texture similar to cake
Gelatin: the addition of gelatin also gives a cakey texture to the muffins that would be lacking otherwise. Adding gelatin to low carb baked goods
🍬What’s The Best Sweetener To Use in Keto Baking?
Since there are so many out there, this is individual to the person and what they prefer as they all have a slightly different taste on the palate. I enjoy using a keto sweetener that is granular as it absorbs into the batter better than liquid zero calorie sweeteners. Here are some of my favorites:
💭Why Use Gelatin In Keto Baking?
Using gelatin gives a chewy dense texture to baked goods making it the perfect food to use in keto baking. You do not need to use gelatin but the texture will be much closer to a baked goods made with wheat flour.
Gelatin also has many nutritional benefits like being high in protein and collagen! Make sure you are buying the correct gelatin for this recipe.My favorite one is by Great Lakes which I also use to make my Raspberry Electrolyte Gummies
📖How To Make Keto Cinnamon Pecan Muffins
1️⃣ Preheat oven to 325F. In a large mixing bowl, whisk together eggs, vanilla extract and sour cream until fully combined.
2️⃣ In a separate bowl, combine almond flour, gelatin, sweetener, baking powder, baking soda, salt, and cinnamon until dry ingredients are fully combined.
3️⃣ Fold dry ingredients into the wet ingredients in 3-4 batches. Once the batter is mixed, fold in chopped pecans.
4️⃣ Line muffin tin with silicone muffin liners or paper liners and divide batter amongst each muffin evenly.
5️⃣ Bake for 25-28 minutes or until you can insert a toothpick and it comes out clean. Let muffins fully cool for at least 1 hour before removing from liners
👩🏻🍳Chef’s Tips & Tricks
Coconut flour has a completely different texture than almond flour and will not work in place of almond flour in this recipe.
In this recipe you can replace the sour cream 1:1 with full fat greek yogurt.
For this muffin recipe, you’ll need to use silicone muffin liners or paper liners to keep the dough from sticking. These silicone muffin liners are my favorite.
Once baked, keep them in an airtight container for up to 5 days.
Yes! Once frozen they will last for 2 months in an airtight container or freezer bag. They can be warmed up in the microwave for 15 seconds to soften once thawed.
Keto Cinnamon Pecan Muffins
Ingredients
Dry Ingredients:
- 2 cups Almond Flour
- 2 tbsp Gelatin
- ¾ cup Zero Calorie Granular Sweetener erythritol or monk fruit
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tbsp Cinnamon
- ½ cup Pecans chopped
- ½ tsp Salt
Wet Ingredients:
- 3 Eggs
- 1 cup Full Fat Sour Cream
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 325.
- In a large mixing bowl, whisk together eggs, vanilla extract and sour cream until fully combined.
- In a separate bowl, combine almond flour, gelatin, sweetener, baking powder, baking soda, salt, and cinnamon until dry ingredients are fully combined.
- Fold dry ingredients into the wet ingredients in 3-4 batches. Once the batter is mixed, fold in chopped pecans.
- Line muffin tin with silicone muffin liners or paper liners and divide batter amongst each muffin evenly.
- Bake for 25-28 minutes or until you can insert a toothpick and it comes out clean.
- Let muffins fully cool for at least 1 hour before removing from liners
Notes
- Can I use coconut flour instead of almond flour? Coconut flour has a completely different texture than almond flour and will not work in place of almond flour in this recipe.
- Can I use a substitute for sour cream? In this recipe you can replace the sour cream 1:1 with full fat greek yogurt.
- How do I keep my keto baked goods from sticking? For this muffin recipe, you’ll need to use silicone muffin liners or paper liners to keep the dough from sticking. These silicone muffin liners are my favorite.
- How long do these last? Once baked, keep them in an airtight container for up to 5 days.
- Can they be frozen? Yes! Once frozen they will last for 2 months in an airtight container or freezer bag. They can be warmed up in the microwave for 15 minutes to soften once thawed.
