A few months ago, writer Kim Iverson posted her mother’s recipe for a pecan pie muffin that sounded wonderful. I adapted it to a low carb recipe and made a couple of changes along the way. I can truthfully say, this makes a wonderfully delicious cupcake that you can enjoy any time. Plus, it is so low-carb, you can splurge on two if you can’t resist and still not feel guilty.

I use Dixie Carb Counter’s low carb baking mix for this recipe, although you could use any low carb flour. LC Foods has a nice fine cake flour and CarbQuick also works in it. I just like the finer texture of the DCC baking mix or use a combination. You can also use almond flour. I wouldn’t recommend coconut flour alone but in combination with another flour. If you use coconut flour, use 1/2 the amount and add 1 or 2 additional eggs or egg whites as coconut flour will absorb the liquid and the eggs will add the rise to the cupcakes.

Pecan Pie Muffins

1 cup Sugar Substitute
1 -1/2 tablespoons Sugar free Maple Syrup
2 Eggs
2/3 cup Butter, softened
1 teaspoon ground Cinnamon
1/2 cup low carb Flour
1 teaspoon Baking Powder
1 cup Chopped Pecans
1/4 cup Sugar-free Chocolate Chips

Preheat oven to 350 degrees (F.) Grease standard muffin pans or use paper liners and spray those with baking spray.

Mix sugar substitute with maple syrup until it is blended in. Add eggs and butter and mix together.

Stir in flour, baking powder, and cinnamon. When mixed, stir in chocolate chips and nuts.

Spoon into muffin wells until 2/3 full. Bake 18 to 20 minutes.

Makes 8 muffins.

Nutrition Info per muffin:
Calories: 304 Fat: 29.5 g Net Carbs: 1.8 g Protein: 5.0 g