Coconut flour muffins
(from ejroberts86’s recipe box)
12g total carb w/o fruit
These muffins are made with coconut flour, which has a fairly mild coconut taste. They can be made with either blueberries or rasberries.
Can add mashed banana and SF choc chips, too.
Source: Low Carb Friends
Prep time: 15 minutes
Cook time: 15 minutes
Serves 6 people
Categories: bread, breakfast, low carb, muffin, side dish
Ingredients
- 3 eggs at room temperature
- 1/4 cup coconut flour
- 1/4 cup melted butter
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1/2 cup sugar substitute equivalent - use liquid
- 1/2 tsp. baking powder
- 4 tbsp heavy cream
- 1/2 cup raspberries or blueberries
Directions
-
Heat oven to 375 – prepare muffin pan with a generous amount of butter
- Makes 6 regular sized muffins – 12 mini muffins
- Whisk or beat eggs until well mixed. Stream in the butter while continuing to whisk
- Add salt and vanilla and mix well
- Mix the remianing dry ingredients – coconut flour, bak. soda and sweetener if using powder
- Mix the dry and wet ingredients together. Now whisk in 1 tablespoon at a time of water or cream (if necessary). The coconut flour will absorb the liquid like crazy. You want to get it to a consistency that will hold up the berries, but not too thick. 4 tablespoons of cream worked great for me
- Gently mix in the berries and divide among 6 muffin cups
- Bake 15-18 minutes or until just turning golden on the top