Sat. Nov 30th, 2024

Keto Chocolate Pecan Pie Muffins are delicious, healthy muffins. You can have them as a healthy breakfast/snack. We have not used baking powder here. That is why they closely resemble the pecan pie in taste & texture from the inside. This yummy treat will let you demand more. They are safe in the fridge for ten days & are suitable for longer freezing. This means you can bake a big batch & enjoy it for so many days without any effort. Keto Chocolate pecan Pie Muffins only have 1.9 g of net carbs/serving.
Adhere to the directions, advice, & tricks to achieve the perfect results.

Free Keto Meal PlanSTEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

  • Cuisine: American
  • Course: Breakfast
  • Diet: Keto
  • Yield: Serves 12
  • Time of prep: Forty mins
  • Cooking time: 30 minutes
  • Time in total: 40 mins

EQUIPMENT:

  • A muffin tray.
  • An electric mixer
  • An oven
  • 1 big vessel (mixing)

INGREDIENTS:

  • 1/3 cup of chocolate chips(sugar-free)
  • Half a cup of butter
  • 1 cup of chopped pecans
  • 3/4th cup of swerve brown
  • One-fourth tsp of salt.
  • A tablespoon of allulose (liquid)
  • Almond flour, 1 cup
  • 2 eggs (big)
  • Half a teaspoon essence (caramel/vanilla)

Free Keto Meal PlanSTEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

  1. Pick a muffin tray & place the silicone/parchment liners in all the 12 cups.
  2. Heat the empty oven to 325 degrees F.
  3. Now, place a big vessel on the working shelf & gather all the items.
  4. Include butter & Sweetener (brown swerve) and beat them until creamy.
  5. Next, include the allulose (liquid) and beat it till combined.
  6. Now, it’s the time to mix the essence of caramel & eggs.
  7. After that include flour of almonds & salt and beat well till combined.
  8. Include the pecans and chips(chocolate).
  9. Fold to distribute them in the even way through out the batter.
  10. Distribute the batter into the muffin cups that have been prepared.
  11. Shift the tray to the oven(heated).
  12. Bake them till the muffins rise & become light golden brown on the top.
  13. As your muffins are baked, shift them to the counter & allow them to cool down.
  14. After 20 or 30 mins, remove them from the pan.

TIPS:

  • If your muffin tray is non-stick, your muffins may stick to the pan. We recommend using liners (parchment/muffin) to avoid this mess.
  • As we are not supposed to include the baking powder, the muffins won’t rise. So, you can fill the lined muffin cups to the top because they are not going to rise.
  • A great helpful trick is to always use eggs that are at normal temperature.

STORAGE INFORMATION:

WITHOUT THE FRIDGE:

  • Pack these muffins in the locked vessel. They’re good for up to five days without placing them in the fridge.

FRIDGE:

  • Shift the locked container of the muffins to the fridge after five days. You may enjoy them for five more days while they are in the fridge.

FREEZER:

  • Suppose you have made a big stock & plan to keep it for a longer time. Shift the locked container with muffins to the freezer. You can use them even after six or seven months.

FAQs:

Is the use of allulose compulsory?

  • Allulose is the keto sweetener. Its liquid form contributes to having tender & moist juicy muffins. Otherwise, the use of allulose is optional.

What is the reason for not using the baking powder?

  • We don’t want these muffins to be airy, or fluffy. The center of these muffins must resemble the moist, juicy & tender pecan pie. We can get this dense center when we omit the baking powder.

Is there any replacement if the swerve brown is not available?

  • You are safe. A solution exists. Use any keto sweetener (granular) along with two tsps of molasses. This will give you almost the replacement of brown sugar.

Free Keto Meal PlanSTEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL FACTS/SERVING:

Size/serving: A muffin
Calories: 223 kcal
Carbohydrates: 5.6 grams
Net carbs: 1.9 g
Fiber: 3.7 grams
Proteins: 4.4 g
Fats: 20.5 grams

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