Glazed 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