Coconutty Goodness: A Flavorful Keto Muffin (30 Minute) Recipe

Last updated on October 18, 2023

I have a confession to make: I set out to make biscuits, but to my surprise, they turned into fluffy and delicious muffins instead. Introducing my Keto Coconut Muffins! These little treats are not only easy to make, but they are also incredibly satisfying and emit a delightful aroma.

As soon as they came out of the oven, I couldn’t resist and devoured two of them. They make a perfect breakfast option, a convenient snack to take to work, or a delightful accompaniment to your evening tea. Personally, I love slicing them in half, spreading some cheese on top, and enjoying them while they’re still warm.

The quality of the coconut flour you use will greatly impact the outcome of these muffins. I decided to experiment with different flavors and toppings. I sprinkled carom seeds on some, cumin on others, and even added dried fenugreek leaves to a few.

Of course, I also kept one muffin plain to compare the flavors. It was a fun and delicious tasting experience.

The best part is that these muffins are not only a breeze to make, but they can also be stored in the freezer for over a week.

Contents

• Keto Coconut Muffins Making Procedure
• Equipment
• Ingredients  
• Instructions 
• Notes
• NUTRITION FACTS

Keto Coconut Muffins Making Procedure

Keto Coconut Muffins very fluffy and scrumptious muffins. These Keto Coconut Muffins are easy to make, they are filling and they smell lovely.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine Indian

Servings 6

Calories 244 kcal

Equipment

• Pan 
• 2 Bowl
• Blender
• Plate

Ingredients

  

• 100 gm Desiccated Coconut or Coconut Flour
• ½ cup cup Egg whites
• 1 Egg
• ¼ cup Coconut oil for the batter
• 2 tsp  Coconut oil to oil the baking tray
• Pinch of Carrom seeds (optional)
• Pinch of Cumin seeds  (optional)
• Pinch of Fenugreek leaves dried (optional)
• 1 tsp Baking Powder
• 2 tbsp  Water
• Pink Salt
• White Salt

Instructions

 

•  Preheat the oven to 350 degrees Celsius, and grease a pan with coconut oil.
• In a bowl mix the dry ingredients, like coconut flour, salt and baking powder.
  
•  In another bowl mix the wet ingredients.
  
• Add the wet ingredients to the dry ingredients. You can use a blender or do it by hand too.
  
• Only add 1 tbsp of water first, add more only if the batter seems very dry. Blend for five minutes.
  
•  Fill your muffin or biscuit pan with the mixture, and press it down with your hands. Sprinkle the carrom seeds, cumin seeds, and fenugreek leaves on the top.
  
• Bake at 250 degrees Celsius for 25 minutes or at 350 degrees Celsius for 15 minutes.
  
•  Let them cool completely before you freeze them in a zip lock bag in the refrigerator.
  
• Warm them in the microwave, slice them in the middle, apply cheese spread and have them for breakfast.

Notes

NUTRITION FACTS

• Cals – 244
• Fat – 25 gm
• Net Carbs – 1 gm
• Protein – 4 gm

Keyword Keto Coconut Muffins, Keto Coconut Muffins Recipe