This week, I went out of my comfort zone and finally got a low carb coconut flour for baking. It’s been about a year since I stopped baking (due to diabetes) and I slowly found the will to go back to it again. It is not as complicated as I initially thought. I tweaked a bit the online recipes and added my own “touch” :). I skipped the sweetener and added cocoa powder with cinnamon for color and taste purposes.
The muffins smell amazing with pleasant coconut aroma in the air. The taste is surprisingly very good. The only thing is that you cannot have too much of muffins at once cause they are a bit dense and heavy.
Preparation time: ~10 minutes. Baking time: ~25 minutes.
INGREDIENTS: ~11-12 muffins
- Coconut flour- 2/3 cup
- Eggs – 6 large
- Butter, unsalted – 1/2 cup melted
- Almond milk – 1/2 cup
- Baking powder – 1 teaspoon
- Salt – 1/2 teaspoon
- Vanilla extract – 1 teaspoon
- Ground cinnamon – 1 table spoon
- Cocoa powder – 1 teaspoon
- Coconut oil – for pan
Preheat oven to 375F. In a large bowl beat eggs, mix in all ingredients to a uniform paste. Transfer the content with a large spoon to 2/3 volume of the greased muffin pan. Bake for ~25 minutes.
One muffin is less than 1/3 serving of carbs (5 g of carbs with 2.5 g of fiber) and 150 calories.