Keto Sweet Pistachio Muffins Recipe
You aren’t going to believe how amazing this Keto Sweet Pistachio Muffins Recipe is! Sweet, salty, nutty and delicious! These are great for B’fast, a snack or dessert. Try them with butter, peanut butter or cream cheese frosting for a sweet treat!
I wasn’t ever a big fan of nuts in my sweets, chocolate or baked goods growing up. I think that distaste was instilled in me, because apparently when I was a kid- every sweet that had nuts, only had walnuts in them. For some reason, that was the most common nut to be used in sweets?! Well, that definitely made me shy away from any goodies that had nuts. Maaaaan…. if I only knew what I was missing!
By themselves, I could munch down a bag of peanuts, macadamia nuts, cashews, or pistachios. No problem! What a great, tasty snack! Why in the world hadn’t I thought about these other nuts in sweets? My mind always drew me back to walnuts. No no no…. Don’t forget about pecans. Those weren’t an appealing snack but candied or pecan pie- That was always good!
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I can’t recall exactly the first time I had tried a pistachio muffin. But let me tell you this- it was heavenly. Where had these been all my life?! Something so sweet, but then salty and just delicious. Then, come to find out, these actually aren’t that common to find! What the what?! So, not seeing them often in bakeries or at the market… I would forget about them UNTIL I came across them again. They would be purchased, they would be eaten. Enough said.
Since starting Keto, obviously we are always on the hunt for good snacks and keto-friendly breads. That is where the idea has come about. So, the search began. I’ve already made sweet breads, muffins, and cakes. Has anyone else made this glorious idea?
A couple similar recipes popped up, so the idea isn’t a complete phenomenon. BUT, I hadn’t found one close enough to what I had just drafted out on paper. So, here we go!!! Crazy woman in the kitchen again.. I mixed it, I baked it and I tasted it. They are fantastic!! Just like I have always loved, but now Keto-Friendly muffins of joy!
Keto Sweet Pistachio Muffins Recipe
You aren’t going to believe how amazing this Keto Sweet Pistachio Muffins Recipe is! Sweet, salty, nutty and delicious! These are great for B’fast, a snack or dessert. Try them with butter, peanut butter or cream cheese frosting for a sweet treat!
Keto Sweet Pistachio Muffins Recipe Ingredients
- 4 Large Brown Eggs
- 1/2 c. Butter, Unsalted
- 1/4 c. Swerve, confectioners
- 1/4 c. Organic Stevia Blend by Pyure
- 1 tsp Vanilla Extract
- 1 tsp Pistachio Extract by Watkins
- 1/2 c. Almond Milk, Plain Or Original, Unsweetened
- 1 c. Blanched Almond Flour by Nature’s Eats
- 1/2 c. Organic Coconut Flour Gluten Free by Arrowhead Mills
- 2 tsp Baking Powder
- 1/2 tsp Xanthan Gum by Bob’s Red Mill
- 1 tsp Himalayan Pink Salt
- 1/2 c. Pistachio Nuts, crushed
Keto Sweet Pistachio Muffins Recipe Instructions
- Preheat the oven to 325.
- In a large mixing bowl- add eggs. Whisk until beaten.
- In a separate bowl, melt butter until soft.
- Add butter to a large bowl, plus sweeteners, extracts, and almond milk.
- Blend until well incorporated.
- In a medium bowl- add the rest of ingredients (except pistachios).
- Whisk, making sure there are no clumps.
- Add dry ingredients into large bowl. Mix well.
- Add crushed pistachios, fold until blended.
- Grease 12 muffin cups or liners. (I used 6- 4” diameter baking cup liners)
- Pour batter evenly into each well.
- Tap to release any air bubbles.
- Bake for 25-30 minutes.
- Let cool before removing.
Keto Sweet Pistachio Muffins Recipe Nutrition
Nutrition per serving
Calories 198, Total C 12g, Fiber 3g, SA 6g, NC 3g, Fat 17g, Protein 6g
*Sugar alcohols aren’t accounted for in the nutrition panel. This is 3 NC per serving.
Don’t forget to pin it on Pinterest for later!!
Keto Sweet Pistachio Muffins Recipe
Ingredients
- 4 Large Brown Eggs
- 1/2 c. Butter Unsalted
- 1/4 c. Swerve confectioners
- 1/4 c. Organic Stevia Blend by Pyure
- 1 tsp Vanilla Extract
- 1 tsp Pistachio Extract by Watkins
- 1/2 c. Almond Milk Plain Or Original, Unsweetened
- 1 c. Blanched Almond Flour by Nature's Eats
- 1/2 c. Organic Coconut Flour Gluten Free by Arrowhead Mills
- 2 tsp Baking Powder
- 1/2 tsp Xanthan Gum by Bob's Red Mill
- 1 tsp Himalayan Pink Salt
- 1/2 c. Pistachio Nuts crushed
Instructions
- 1.Preheat the oven to 325.
- 2.In a large mixing bowl- add eggs. Whisk until beaten.
- 3.In a separate bowl, melt butter until soft.
- 4.Add butter to large bowl, plus sweeteners, extracts and almond milk.
- 5.Blend until well incorporated.
- 6.In a medium bowl- add the rest of ingredients (except pistachios).
- 7.Whisk, making sure there are no clumps.
- 8.Add dry ingredients into large bowl. Mix well.
- 9.Add crushed pistachios, fold until blended.
- 10.Grease 12 muffin cups or liners.
- (I used 6- 4” diameter baking cup liners)
- 11.Pour batter evenly into each well.
- 12.Tap to release any air bubbles.
- 13.Bake for 25-30 minutes.
- 14.Let cool before removing.
Loved this recipe. It’s easy an Incredibly delicious! Only thing didn’t have pistachio extract so used almond.
Next time I’d like to try toasted almonds as nut.