Keto Coconut Muffins

A tasty, low-carb treat that’s ideal for breakfast, a snack, or dessert is these Keto Coconut Muffins. They have a rich, moist texture with the perfect amount of natural sweetness since they are made with coconut flour, shredded coconut, and a touch of vanilla. Because each muffin is loaded with fiber and good fats, you won’t experience a carb crash and will stay full and invigorated. These muffins are quick to prepare in less than 30 minutes, making them ideal for meal prep or as a quick breakfast choice. For added taste and crunch, you can even personalize them by adding keto-friendly ingredients like chocolate chips or almonds. These muffins are a delicious, guilt-free way to indulge in something sweet while maintaining your goals, regardless of your level of experience with the keto diet.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Calories: 180 kcal
• Prep time: 10 minutes
• Cook time: 20 to 22 minutes
• Total time: 30 to 35 minutes
• Cuisine: American
• Course: Breakfast
• Diet: Keto, & Gluten-Free
• Serving size: 1 muffin
• Servings: 12 muffins

EQUIPMENT:

• Muffin tin
• Large bowl
• Muffin liners
• Whisk
• Separate bowl
• Spatula
• Wire rack
• Toothpick

INGREDIENTS:

• 1 cup coconut flour
• 4 large eggs
• ½ cup shredded coconut
• ½ cup coconut oil or butter
• One tsp. baking powder
• ¼ tsp. salt
• ½ cup unsweetened coconut milk
• 1 tsp. vanilla extract
• ½ cup Erythritol
• Optional: ¼ tsp. Coconut extract

INGREDIENTS NOTES:

COCONUT FLOUR:

• Coconut flour is very absorbent and we can easily use this flour as an alternative for all-purpose flour. Take your time measuring because a little goes a long way. Maintains the low carbohydrate muffins and gives them a delicate, fluffy texture.

EGGS:

• We use more eggs because coconut flour is more absorbent. They provide the muffins moisture and structure and aid in binding the batter.

BUTTER OR COCONUT OIL:

• Coconut oil / butter provide moisture and richness. Butter provides muffins with a somewhat more conventional muffin taste, while coconut oil intensifies the coconut flavor.

SHREDDED COCONUT:

• Unsweetened Shredded Coconut enhances the flavor of the coconut and adds texture; we have to be sure that the shredded coconut is keto-friendly.

ERYTHRITOL:

• We can use both powder and granulated Erythritol to make these coconut muffins and it can be included bestowing to the liking.

COCONUT MILK

• I use coconut milk to add moisture to the cupcakes but it should be unsweetened. We have to use the unsweetened coconut milk to make these coconut muffins. We have to use the canned coconut milk to make them rich and we can also use the cartoon of coconut milk if you want to make this light.

VANILLA EXTRACT:

• Vanilla extract enriches the flavor of these coconut muffins and vanilla essence also provides the depth in these muffins. We can also add some coconut extract to enrich the flavor of coconut in these coconut muffins.

BAKING POWDER:

• Baking powder aids in the muffins’ continued fluff and rise. If necessary, make sure it is gluten-free and fresh.

SALT:

• Salt balances the sweetness of these muffins and improves flavor.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

1. Set the oven temperature to 350°F.
2. Grease silicone cups or line a muffin tray with paper liners.
3. Take the big bowl and add the coconut milk, eggs, melted coconut oil & vanilla.
4. Combine all the ingredients with the whisk.
5. You can take a separate basin and add the dry ingredients shredded coconut, salt, sweetener, baking powder, and coconut flour.
6. Then we can stir the dry ingredients into the wet mixture till they are completely blended.
7. We can let it sit for two to three minutes to thicken the batter.
8. Divide the batter evenly and fill each muffin cup about two-thirds of the way to the top with the batter.
9. Bake these muffins for 20 to 22 minutes or till the muffins get brown and a toothpick should come out clean.
10. We can cool down these muffins for some time.
11. When they get cool down then we put these muffins on the wire rack to cool down further.

TIPS:

• We can allow the batter to rest for some time to allow the coconut flour to absorb the liquid.
• The muffins will dry out if you over bake them.
• We can toast the coconut shreds for crunch & taste.

STORAGE INFORMATION:

FRIDGE:

• We can store these coconut muffins in a closed container and keep these muffins for 5 to 7 days.

FREEZER:

• We can wrap each coconut muffin in aluminum foil or plastic wrap and then place these muffins in the closed container and store these muffins for 2 months.

FAQs:

Are these coconut muffins low in carbs?

• Yes, these coconut muffins are low in carbs and it is comprised of only 5g proteins, 7g carbs, 3g fiber, & 4g net carbs in these muffins.

How can we make these coconut muffins dairy-free?

• You would use the coconut oil in replacement of butter to make these coconut muffins dairy-free.

Will we include some fruits in these muffins?

• Yes, we can add some raspberries, coconut chunks, strawberries, or blueberries to these coconut muffins to make these muffins more tasty and healthy.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Calories: 180 kcal
Total carbs: 7g
Fiber: 3g
Net carbs: 4g
Protein: 5g
Fat: 16g
Sodium: 90mg
Potassium: 100mg
Calcium: 20mg
Iron: 1mg
Vitamin A: 60 IU