Low Carb, Maple Bacon Pecan Muffins taste like your favorite pancake house! |low carb, gluten-free, dairy-free, Paleo, Keto | lowcarbmaven.com

Low Carb Maple Bacon Muffins With Pecans

Low carb maple bacon muffins are a great flavor combination. The maple glaze and pecans make them extra good. 
Course Bread, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Servings 12
Calories 324kcal
Author lowcarbmaven.com


Maple Bacon Muffins

Coconut Butter Maple Glaze

  • 2 tablespoons Coconut butter
  • 1 tablespoon coconut oil
  • 2 teaspoons maple syrup
  • 2 tablespoons swerve sweetener
  • 2 tablespoons almond milk (or more to thin to your desired consistency)

Candied Pecans

  • 1/3 cup pecans
  • 2 teaspoons ghee or coconut oil
  • 2 teaspoons maple syrup


  • Cook bacon until crispy and let cool. Chop. Preheat oven to 350 and move the oven rack to the lower third of the oven.
  • To make the Maple Bacon Muffins: Measure all of the dry ingredients for the Maple Bacon Muffins in a medium to large bowl. Mix together thoroughly. In a small bowl, add all of the wet ingredients for the muffins. Beat the wet ingredients with a hand mixer until the they are completely incorporated. Add the wet ingredients to the dry and mix, paying special attention to incorporating any dry ingredients in the bottom of the bowl. Let the maple bacon muffin batter sit in the bowl while you line a muffin pan with cupcake liners. The batter will puff-up from the leavening agents and become thick.
  • Baking the Maple Bacon Muffins: With a smallish spoon, begin spooning batter into the muffin cups. Don't worry about getting the batter in the cup evenly. If there are open spaces at the bottom or around the sides -- that's great! Build a high center in the middle. When you have portioned the batter evenly between the 12 muffin cups, lift the muffin tin a few inches from the counter and let it drop. Do this only once. The centers of the muffins should still be nicely mounded.
  • Place the low carb maple bacon muffins in the oven and turn the heat up to 400 for 8 minutes. Then lower the heat back to 350 and continue baking until a tooth pick in the center comes out clean. Start checking after 12 minutes at 350. Cool.
  • To prepare the Candied Pecans: While the maple bacon muffins are baking, add the ghee and maple syrup to a small frying pan. Add the pecans and cook on medium low. Keep an eye on the nuts or the maple sugar may burn and you will have to start over, like I did. Stir them every few minutes or so. How do you know they are done? The maple syrup will start to candy-coat your wooden spoon. Let it cook for a few minutes more and then remove the candied pecans and let them cool on a cutting board. Chop.
  • To prepare the Coconut Butter Maple Glaze: Measure 1 tablespoon of coconut oil in a small microwave proof bowl. If the coconut oil is not liquid, melt it gently in the microwave. Put the jar of coconut butter in the microwave and gently heat until it is soft. Measure two tablespoons into the bowl with the coconut oil. Add 2 teaspoons of maple syrup and stir the ingredients together. Add the swerve and the almond milk. The mixture should be a good thick drizzling consistency. If it is too think, first try warming it gently in the microwave. If it is still to thick, add a little more almond milk.
  • To assemble the Maple Bacon Pecan Muffins: Put the muffins on a wire rack and drizzle the tops with the maple glaze. I was only able to glaze one muffin at a time, and found that using a little whisk worked best. Sprinkle the tops with the chopped candied pecans.


Nutrition Facts
Low Carb Maple Bacon Muffins With Pecans
Amount Per Serving (1 g)
Calories 324 Calories from Fat 252
% Daily Value*
Fat 28g43%
Carbohydrates 7g2%
Fiber 3g13%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1g | Calories: 324kcal | Carbohydrates: 7g | Protein: 12g | Fat: 28g | Fiber: 3g