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.
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
- Cals – 244
- Fat – 25 gm
- Net Carbs – 1 gm
- Protein – 4 gm