Description
Rich, fudgy, and filled with chocolate and pecan goodness — these keto muffins taste like mini pecan pies but are low-carb, high-fat, and perfect for breakfast or dessert!
Ingredients
1 cup almond flour
¼ cup coconut flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
Pinch of salt
¼ cup melted coconut oil or butter
¼ cup heavy cream or full-fat coconut cream
¼ cup powdered erythritol or monk fruit sweetener
2 large eggs
½ tsp vanilla extract
¼ cup sugar-free dark chocolate chips
¼ cup chopped pecans (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with parchment liners.
In a bowl, mix almond flour, coconut flour, cocoa powder, baking powder, and salt.
In another bowl, whisk melted oil, cream, powdered sweetener, eggs, and vanilla until smooth.
Gradually mix wet ingredients into dry until just combined. Fold in chocolate chips and chopped pecans.
Spoon batter into muffin cups, filling almost to the top. Add extra pecans on top if desired.
Bake for 20–22 minutes or until a toothpick comes out clean.
Let cool completely before removing from the pan and serving.
- Prep Time: 10 mins
- Cook Time: 22 mins
Nutrition
- Serving Size: 6 muffins
- Calories: 180
- Fat: 14g
- Carbohydrates: 4g
- Protein: 5g