Chocolate Pecan Pie Muffins – Low Carb and Gluten-Free
You can never have too many side dish recipes, so give Chocolate Pecan Pie Muffins – Low Carb and Gluten-Free a try. This recipe makes 12 servings with 226 calories, 4g of protein, and 21g of fat each. For 88 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 1887 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. This recipe from All Day I Dream About Food requires almond flour, butter, salt, and swerve sweetener. It is an inexpensive recipe for fans of Southern food. It will be a hit at your Thanksgiving event. It is a good option if you're following a gluten free diet. With a spoonacular score of 17%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Chocolate Pecan Pie Muffins – Low Carb and Gluten-Free, Cranberry Pecan Muffins (Low Carb and Gluten Free), and Chocolate Muffins in a Minute (Low Carb and Gluten Free).
Servings: 12
Ingredients:
1 cup almond flour
1/2 cup butter, softened
2.5 oz 90% cacao chocolate, chopped OR homemade sugar-free chocolate chips
2 large eggs, room temperature
1 tbsp molasses (optional)
1 cup pecans, coursely chopped
Pinch salt
3/4 cup Swerve Sweetener
Equipment:
baking paper
oven
whisk
bowl
muffin liners
frying pan
Cooking instruction summary:
Preheat oven to 325F and line 12 muffins cups with paper liners (parchment paper or silicone liners work best). In a medium bowl, whisk together granulated erythritol, almond flour, chopped pecans and salt. In a large bowl, beat butter, eggs and molasses together until smooth. Beat in almond flour mixture until just combined. Stir in chopped chocolate. Divide batter among prepared muffin cups. Bake 26 to 28 minutes, or until set. Let cool in pan.
Step by step:
1. Preheat oven to 325F and line 12 muffins cups with paper liners (parchment paper or silicone liners work best).
2. In a medium bowl, whisk together granulated erythritol, almond flour, chopped pecans and salt.
3. In a large bowl, beat butter, eggs and molasses together until smooth. Beat in almond flour mixture until just combined. Stir in chopped chocolate.
4. Divide batter among prepared muffin cups.
5. Bake 26 to 28 minutes, or until set.
6. Let cool in pan.
Nutrition Information:
covered percent of daily need
