These praline cinnamon muffins are topped with a mixture of pecans, coconut, sliced almonds and chocolate chips in a browned butter praline sauce. If you love praline candies than this muffin is for you!
Pralines are made with a mixture of pecans in a cooked mixture of sugar, butter and milk or cream. The praline sauce hardens when it cools to form a delicious candy. This mixture can also be broken up and used as a topping for these muffins.
Praline Cinnamon Muffins (Keto, Low Carb)
Start by making the praline candy. It’s easy enough to do and you can find directions here on this page.
You’ll need the following ingredients to make the candy:
Ingredients needed for praline candy:
- 6 tablespoon butter
- 1/2 cup Swerve brown sugar substitute (or 1/2 cup Swerve granular and 1 teaspoon molasses)
- 1/3 cup Heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 cup Pecan halves (you can replace some of the pecans with whatever nuts you have on hand)
- 1/2 cup Unsweetened coconut flakes
- 1/8 cup Keto friendly chocolate chips
Parchment paper
Before making your pralines stop and think about how you would like to use them in this muffin recipe. This will help you decide if you are spooning out the candy to firm up or if you are using them before spooning them out to firm up. You can make the muffins one of two ways:
First, you can make the candy and allow them to firm up before making the muffins. I have even used the frozen candy right from the freezer. Just give them a few minutes to warm up a bit and then break them up. It’s a bit easier if they are closer to room temperature.
The second way you can make the muffins is to create the candy, spoon some out to become pralines but keep about a 1/2 cup of the soft mixture to spoon over the top of the muffin mix.
Either way you want to make sure that the pralines are broken up enough to sprinkle them over the tops of the muffins.
Ingredients for the muffins:
- 1/2 cup heavy cream
- 5 tablespoons butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sweetener such as Swerve or Splenda
- 1 1/2 cups almond flour
- 2 tablespoons psyllium husk powder
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon powdered ginger
To make the muffins:
- Preheat the oven to 350 F. Line muffin pan with muffin cups if desired.
- In a bowl cream the softened butter, sweetener and vanilla extract until smooth.
- Beat in eggs 1 at a time.
- Add in cream and beat well.
- In a separate bowl whisk together the almond flour, psyllium husk, baking powder, cinnamon, nutmeg and ginger.
- Slowly add the dry ingredients to the wet ingredients mixing well until just incorporated.
- Spoon the mixture evenly between the muffin cups.
- Spoon the praline mixture over the top of the muffin mixture dividing it up evenly between muffins. Don’t worry if there is liquid praline mixture present. It will be absorbed into the muffins while they cook.
- Bake 18 to 20 minutes or until a toothpick inserted into the muffin comes out clean.
Keto Praline Cinnamon Muffins
Ingredients
- FOR THE PRALINE TOPPING:
- 6 tablespoon butter
- 1/2 cup Swerve Brown Sugar Substitute or 1/2 cup Swerve granular and 1 teaspoon molasses
- 1/3 cup Heavy Whipping Cream
- 1/2 teaspoon vanilla extract
- 1 cup Pecan Halves you can replace some of the pecans with whatever nuts you have on hand
- 1/2 cup Unsweetened Coconut Flakes
- 1/8 cup Sugarfree Chocolate Chips
- Parchment paper
- FOR THE MUFFINS:
- 1/2 cup Heavy Whipping Cream
- 5 tablespoons butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sweetener such as Swerve or Splenda
- 1 1/2 cups Almond Flour
- 2 tablespoons Psyllium Husk Powder
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Ginger
Instructions
FOR THE PRALINE CANDY:
- Line a cookie sheet with parchment paper.
- Place the butter into a saucepan on the stove over medium heat.
- When the butter has melted, stir in the Swerve brown sugar (or Swerve and molasses) until completely dissolved.
- Stir in the heavy whipping cream until well combined.
- Stirring frequently, cook for 10 minutes. It will begin to foam up. Continue to cook and stir to allow it to thicken.
- Remove the mixture from the heat.
- Stir in the vanilla extract, pecan halves and coconut flakes. Stir well to combine.
- Let the mixture sit to cool slightly for a few minutes.
- Stir it before use a large spoon to drop spoonfuls of the praline mixture onto parchment paper.
FOR THE MUFFINS:
- Preheat the oven to 350 F. Line muffin pan with muffin cups if desired.
- In a bowl cream the softened butter, sweetener and vanilla extract until smooth.
- Beat in eggs 1 at a time.
- Add in cream and beat well.
- In a separate bowl whisk together the almond flour, psyllium husk, baking powder, cinnamon, nutmeg and ginger.
- Slowly add the dry ingredients to the wet ingredients mixing well until just incorporated.
- Spoon the mixture evenly between the muffin cups.
- Spoon a teaspoonful of the praline mixture over the top of each muffin dividing it up evenly between muffins. You won't use all of the praline candy mixture. Don't worry if there is liquid praline mixture present. It will be absorbed into the muffins while they cook.
- Bake 18 to 20 minutes or until a toothpick inserted into the muffin comes out clean.
Nutrition
These muffins are delicious!
The nutritional stats for these muffins:
- Calories: 139
- Fat: 13.3 grams
- Carbohydrates: 15.6 grams
- Fiber/Sugar Alcohols: 13 grams
- Net Carbs: 2.6 grams
- Protein: 2.4 grams
Looking to try out other keto muffins? Then stop by these pages and check them out. All of the muffin recipes are easily freezable so why not make a few batches up ahead of time. It will make your morning easier to be able to quickly pull a muffin out of the freezer for a quick breakfast.
Peanut Butter Chocolate Chip Muffins
If you are looking for other low-carb/keto recipe ideas, be sure to check out our growing Recipe Index full of low-carb/keto recipes!
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Excellent and thanks for sharing your recipe with us.