Ingredients:

  • 1 1/2 cups Super-fine Almond Flour (180g)
  • 1/4 cup Coconut Flour (30g)
  • 1/4 cup Keto Granulated Sweetener (48g) (Erythritol/Monk Fruit blend)
  • 1 1/2 teaspoons Baking Powder (7.5g)
  • 1/2 teaspoon Fine Sea Salt (Base)
  • 1/4 cup Unsalted Butter, softened (4 Tbsp, 56g)
  • 2 Large Eggs, room temperature
  • 1/4 cup Full-Fat Greek Yogurt or Sour Cream (60g)
  • 1 teaspoon Vanilla Extract (5ml) (Base)
  • 1/2 cup Unsalted Butter (1 stick, 113g) (for filling, to be browned)
  • 1/4 cup Keto Liquid Sweetener (60ml) (Allulose/Syrup)
  • 1/2 cup Keto Brown Sugar Replacement (96g)
  • 2 Large Egg Yolks
  • 2 tablespoons Heavy Cream (30ml)
  • 1/2 teaspoon Vanilla Extract (2.5ml) (Filling)
  • 1/4 teaspoon Xanthan Gum (1g)
  • 1 1/2 cups Chopped Pecans (170g), lightly toasted and divided

Instructions:

  1. Preheat the oven to 175°C (350°F). Line a 12-cup standard muffin tin with paper or silicone liners.
  2. Toast Pecans: Lightly toast all pecans in a dry pan for 3-5 minutes until fragrant. Set aside 1/2 cup for the tops and roughly chop the remaining 1 cup for the filling.
  3. Brown the Butter: Melt the 1/2 cup butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until foam subsides and brown flecks form at the bottom. Immediately pour into a bowl and let cool slightly (about 5 minutes).
  4. Prepare Filling: To the slightly cooled brown butter, whisk in the keto brown sugar replacement, liquid sweetener, egg yolks, heavy cream, and the 1/2 teaspoon vanilla extract until completely smooth.
  5. Bind Filling: Whisk in the xanthan gum and a pinch of salt quickly; the mixture will slightly thicken. Fold in the 1 cup of chopped pecans and set the filling aside.
  6. Combine Dry Muffin Base: In a medium bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, and 1/2 teaspoon salt.
  7. Combine Wet Muffin Base: In a separate bowl, cream the softened 1/4 cup butter until light and fluffy. Add the 2 large eggs one at a time, mixing well. Mix in the yogurt/sour cream and 1 teaspoon vanilla.
  8. Form Batter: Gently add the dry ingredients to the wet ingredients. Mix on low speed or fold by hand until just combined. Do not overmix.
  9. Assemble: Divide the muffin batter evenly among the 12 lined cups (about 2 tablespoons each, filling liners approximately one-third full).
  10. Top with Filling: Spoon the pecan filling mixture evenly over the top of the batter in each cup, ensuring coverage.
  11. Decorate: Press 3-4 whole pecan halves (from the reserved 1/2 cup) lightly onto the top of the filling of each muffin.
  12. Bake: Bake for 22–25 minutes. The edges of the base should be golden brown, and the filling should look set but still slightly soft in the centre.
  13. Cool: Remove from the oven and transfer the muffins to a wire rack. Allow them to cool for a crucial minimum of 30 minutes before serving, which ensures the filling fully sets.