Glazed Keto Coconut Muffins

If you like coconut, you are going to absolutely LOVE these Glazed Keto Coconut Muffins.

These are seriously good.

Now I'm not going to lie. These might not be the type of muffins you eat everyday because the are a little higher in calories and more like cupcakes than muffins…BUT if you want to treat yourself..

These are the way to do it!

These muffins are super fluffy and moist (yes, I said it), the are literally like a pillow in your mouth.

I came up for the idea for this recipe because I couldn't get these coconut muffins out of my head that I made years ago for my high school St. Lucia project. They were these very simple muffins with just this thin honey glaze but the coconut flavour was amazing.

I knew I wanted to re-create them in a way that would be keto friendly. I didn't want them to be super complicated or fancy. So now streusel or toasted coconut topping.. (Although, you could add that if you want but I don't feel they even need it!)

This recipe was such a shot in the dark and I didn't think much when throwing it together but man…

These Keto Glazed Coconut Muffins came out tasting almost EXACTLY how I remembered the original muffins. I'm not lying. Almost identical. I was pretty dang proud of myself, haha.

The only difference is the glaze is slightly thicker on these because of course we are not using honey but otherwise, everything is spot on.

I hope you guys give these a try. They might be my favourite muffins I've baked on this blog!

Ingredients In Glazed Keto Coconut Muffins

• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Xanthan gum This is used to create a batter more similar to that of white flour. It helps give baked goods a nicer more traditional flour consistency.
• Powdered/Granular Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Coconut Oil – This is great to add a touch more coconut flavour to these coconut muffins but coconut oil is also great in a ton of other muffin recipes and makes some awesome dairy-free desserts!
• Coconut Extract – This adds the best coconut flavour that is so reminiscent of the childhood coconut muffins I made!

Tools I Used To Make Glazed Keto Coconut Muffins

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips To Make Glazed Keto Coconut Muffins

• These really aren't hard muffins to mess up but my biggest tip would be to not UNDER-bake them. These take longer than your average muffins in my experience and should be baked ~28-30min total.
• Also if you'd like to lower the total calories of each muffin you can make them in a mini muffin tin OR use 18% or even light coconut milk in place of the heavy cream. But if you can, I highly recommend making them as written for a special treat because these are DELICIOUS.

Glazed Keto Coconut Muffins

Serves: 8 muffins

Ingredients:

• 1 cup almond flour, 112g
• 1/2 cup powdered monkfruit/erythritol sweetener, 100g
• 2 tbsp coconut flour, 15g
• 1/4 cup unsweetened shredded coconut, 60g
• 1 1/2 tsp baking powder
• 1 1/2 tsp xanthan gum
• 1/4 tsp salt
• 1 egg
• 6 tbsp heavy cream, 90g
• 1/2 cup melted coconut oil, 120g
• 1 tsp vanilla extract
• 1 tsp coconut extract

Glaze:

• 2 tbsp heavy cream, 30g
• 3 tbsp powdered monkfruit/erythritol sweetener, 36g
• 1/2 tsp coconut extract

Directions:

1. Pre-heat oven to 350*F.
2. In a large bowl, whisk together all of your dry ingredients including the sweetener.
3. In a separate bowl, add your heavy cream, egg and extracts and whisk just until mixed. Set aside.
4. Melt your coconut oil in another small microwavable bowl or measuring cup and add it to your dry ingredients then add your heavy cream, egg and extract mixture as well.
5. Stir until a thick dough forms. You actually want to give this batter a few extra mixes (as opposed to traditional muffin dough) because it will help the xanthan gum to thicken everything up.
6. Next, use a muffin scoop to evenly disperse the batter between 8 lined or greased muffin tins.
7. Bake for 20min at 350* then lower the temperature to 325*F and continue to bake for another 5-10min or until tops are quite browned and the muffins are cooked through (the toothpick method doesn't work super well for these).
   
8. To make the glaze, whisk together the above 3 ingredients in a small bowl until smooth. (You can add an extra teaspoon or two of heavy cream if you want a thinner glaze)
9. Cool the muffins in their pan, then transfer to a wire rack to cool further. Spoon the glaze over each muffin (or dip the muffins) and serve. Enjoy your Glazed Keto Coconut Muffins!

You can store these muffins in a ziplock bag once the glaze hardens for up to 5 days in the fridge or freeze in either a ziplock or airtight container between layers of parchment/wax paper for a future snack.

Nutrition for 1/8th of recipe (1 muffin): 322 calories | 2.3 NET carbs | 4.5g protein | 3.6g fibre

Print Recipe

5 from 1 vote

Glazed Keto Coconut Muffins

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: keto coconut muffins

Servings: 8 muffins

Calories: 322kcal

Ingredients

Muffins

• 1 cup almond flour 112g
• 1/2 cup powdered monkfruit/erythritol sweetener 100g
• 2 tbsp coconut flour 15g
• 1/4 cup unsweetened shredded coconut 60g
• 1 1/2 tsp baking powder
• 1 1/2 tsp xanthan gum
• 1/4 tsp salt
• 1 egg
• 6 tbsp heavy cream 90g
• 1/2 cup coconut oil melted, 120g
• 1 tsp vanilla extract
• 1 tsp coconut extract

Glaze

• 2 tbsp heavy cream 30g
• 3 tbsp powdered monkfruit/erythritol sweetener 36g
• 1/2 tsp coconut extract

Instructions

• Pre-heat oven to 350*F.
• In a large bowl, whisk together all of your dry ingredients including the sweetener.
• In a separate bowl, add your heavy cream, egg and extracts and whisk just until mixed. Set aside.
• Melt your coconut oil in another small microwavable bowl or measuring cup and add it to your dry ingredients then add your heavy cream, egg and extract mixture as well.
• Stir until a thick dough forms. You actually want to give this batter a few extra mixes (as opposed to traditional muffin dough) because it will help the xanthan gum to thicken everything up.
• Next, use a muffin scoop to evenly disperse the batter between 8 lined or greased muffin tins.
• Bake for 20min at 350* then lower the temperature to 325*F and continue to bake for another 5-10min or until tops are quite browned and the muffins are cooked through (the toothpick method doesn't work super well for these). 
• To make the glaze, whisk together the above 3 ingredients in a small bowl until smooth. (You can add an extra teaspoon or two of heavy cream if you want a thinner glaze)
• Cool the muffins in their pan, then transfer to a wire rack to cool further. Spoon the glaze over each muffin (or dip the muffins) and serve. Enjoy your Glazed Keto Coconut Muffins!

Notes

• You can store these muffins in a ziplock bag once the glaze hardens for up to 5 days in the fridge or freeze in either a ziplock or airtight container between layers of parchment/wax paper for a future snack.
• These really aren't hard muffins to mess up but my biggest tip would be to not UNDER-bake them. These take longer than your average muffins in my experience and should be baked ~28-30min total.
• Also if you'd like to lower the total calories of each muffin you can make them in a mini muffin tin OR use 18% or even light coconut milk in place of the heavy cream. But if you can, I highly recommend making them as written for a special treat because these are DELICIOUS.

Nutrition

Serving: 1muffin | Fiber: 3.6g | Calories: 322kcal | Fat: 32.9g | Protein: 4.5g | Carbohydrates: 2.3g

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