Easy Keto Coconut Flour Muffins

Easy Keto Coconut Flour Muffins

Easy Coconut Flour Vanilla Coffee Muffins

This recipe is designed to teach everyone how to make easy coconut flour vanilla coffee muffins
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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 9 muffins

Ingredients

  • 1 cup coconut flour
  • 1/4 tsp salt
  • 1 TBS baking powder
  • 2 tsp instant coffee
  • 1/2 cup monkfruit sweetener or granulated sweetener of choice
  • 4 large eggs, room temperature
  • 1 cup milk of choice, room temperature
  • 1 TBS vanilla extract

Coffee Glaze

  • 1/2 tsp instant espresso
  • 1/4 tsp hot water
  • 1/2 cup powdered Swerve or powdered sweetener of choice
  • 2 tsp milk more or less depending on desired consistency
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt

Instructions

  • Preheat oven to 350 degrees. Line 9 cup muffin cup pan
  • In a large mixer bowl whisk together coconut flour, salt, baking powder, instant coffee, and monkfruit sweetener until no lumps
  • Add eggs, Beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium. Beat on medium about 30 seconds or until fully combined
  • Scrape down the sides of the bowl. Add milk and vanilla. Beat on medium about 30 seconds or until fully combined
  • Scrape down the sides of the bowl again. Scoop the batter 1/4 cup at a time into the prepared muffin cups. Use a knife and smooth out the tops of the muffins
  • Bake 25-30 minutes or until golden and a tester comes out clean. They will be soft but will firm up they cool
  • Once they have firmed up remove from the oven and allow to cool in the pan about 15 minutes or until the muffins have firmed up enough to transfer to a wire rack. Transfer to a wire rack and allow to cool completely before putting on the glaze

Coffee Glaze

  • In a small bowl combine the instant espresso and the hot water. Use a fork and stir until smooth. Pour into a medium mixing bowl
  • Add Swerve, milk, vanilla and salt. Whisk until fully combined. If the glaze is thick add more milk 1/2 tsp at a time until the glaze is thick but able to drip off a spoon (I used about 2 more teaspoons of milk)
  • Place cooled muffins onto a piece of parchment paper. Use a spoon and spread the desired amount of glaze over each muffin. Let sit a few minutes to let the glaze dry before serving. Store in an airtight container at room temperature for up to 3 days

Notes

This recipe yields about 9 muffins
1 glazed muffin contains about 5 net carbs

Keto Coconut Flour Blueberry Muffins

This recipe is designed to teach everyone how to make easy keto coconut flour blueberry muffins
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Course: Breakfast, Dessert, Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8 muffins

Ingredients

  • 1/2 cup coconut flour
  • 1/4 tsp salt
  • 1/8 tsp xanthan gum
  • 1/4 cup brown Swerve or brown sugar sweetener of choice
  • 1 TBS baking powder
  • 3 large eggs, room temperature
  • 1/2 cup butter, room temperature and softened
  • 1 tsp vanilla extract
  • 1/4 cup sour cream, room temperature
  • 1/2 cup blueberries if using frozen blueberries thaw and drain

Instructions

  • Preheat oven to 350 degrees. Lightly grease or line an 8 cup muffin pan.
  • In a large mixer bowl whisk coconut flour, salt, brown Swerve, xanthan gum, and baking powder until fully combined and there are no lumps in the Swerve or the flour. If needed use fingers to press out the lumps of brown Swerve
  • Add eggs. Beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium and beta on medium about 30 seconds or until everything is fully combined
  • Scrape down the sides of the bowl. Add the butter and vanilla extract. Beat on medium another 30 seconds or until fully combined
  • Again scrape down the sides of the bowl. Add the sour cream. Beat on medium about 20-30 seconds or until fully combined
  • Scrape down the sides of the bowl once again. GENTLY fold in the blueberries. Be very careful not to smash the blueberries.
  • Scoop the batter out about 1/4 cup at a time into each prepared muffin cup. Use a butter knife and smooth out the top of each muffin for a more even cook
  • Bake at 350 degrees for 25-30 minutes or until lightly golden and a tester comes out clean. They will be soft but will firm up as they cool
  • Once they are baked allow to cool in the pan for about 15 minutes or until they are firm enough to handle
  • Transfer to a wire rack and allow to cool completely before serving. Store at room temperature in an airtight container for up to 3 days

Notes

This recipe yields about 8 muffins. 1 serving equals 1 muffin
1 muffin contains about 3 grams of net carbs


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