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Low Carb Coconut Muffins

Although I don’t adhere strictly to a low carb diet, I do try and avoid carb overload. I also find that adding a week of low carb meals to my diet can help me break through plateaus or kick start weight loss after an indulgent weekend or vacation. However, like anyone living low carb, I crave my favorite carb laden products the minute I commit to low carb. We always want what we can’t have, right? So when those cravings strike, these low carb muffins made with coconut flour are a great recipe to fulfill cravings. Coconut flour is low in carbohydrates but high in fiber and protein, which makes it a great baking alternative. If you can’t find it in your local market, try Trader Joe’s (it’s only $2.99!) or Amazon. One quick note aboue these muffins. If you aren’t used to low carb baking, the muffin texture is very different from a traditional muffin.

Low Carb Coconut Muffins
Servings: 12
Serving Size: 1 muffin
Nutritional Info: 162 calories, 13.4g of fat, 4.2g carbohydrates, 2.3g dietary fiber, 4.2g of protein
Weight Watchers® PointsPlus®: 4 *


  • 6 eggs
  • 4 tbsp. melted butter
  • 4 tbsp. melted coconut oil
  • 1/4 cup almond milk
  • 1-2 tbsp. vanilla extract
  • 1/2 cup sugar substitute (like Swerve)
  • 2/3 cup coconut flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • Optional: 1 cup fresh fruit like berries


  1. Preheat the oven to 375.
  2. Whisk together the eggs, butter, coconut oil, almond milk, vanilla extract, and sugar substitute.
  3. In another bowl, whisk together the coconut flour, baking powder, and salt.
  4. Slowly add the coconut flour to the wet ingredients and stir to incorporate. The batter will be thick.
  5. Pour into prepared standard muffin tin.
  6. Bake for 20-25 minutes until cooked through.

Adapted from A Baker’s Weight Loss Journey

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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14 Response to Low Carb Coconut Muffins

  1. Jessica on August 26, 2014

    I can’t wait to try these! Low carbs & calories and high fiber & protein…. I’m sold!

  2. Tracey on August 26, 2014

    If I made these in a jumbo tin, how would that change cooking time etc?

    • Kristen on August 28, 2014

      They would probably take a bit longer. I would test them with your finger to see if they bounce back on the top. They should be firm to the touch.

  3. Donna on August 28, 2014

    I was so looking forward to these, followed the recipe but they were hardly palatable 😕

  4. Elissa on September 4, 2014

    My muffins also failed :-( threw the batch out.

    • Kristen on September 7, 2014

      That’s strange, but I am sorry to hear they didn’t turn out. I tested the recipe 3-4 times and got great results each time. I am going to try it again this week and do some research about coconut flour. I am wondering if there are different types that bake differently. I have just started using it so I am not as familiar with it as other flours. Thanks for the feedback.

  5. Jessica on September 7, 2014

    I just made some today and I didn’t like them. I used Trader Joe’s coconut flour. I didn’t have stevia so I used a sugar substitute (which may have been why they weren’t so good). I thought they had too much of an egg flavor.

  6. Gayle on September 17, 2014

    Ugh….these are aweful..baking soda overpowers the flavor…..ate one bite and tossed all remaining muffins….i have used this coconut flour before so it was not the product…..they tasted like chemicals and could not even think about making them again.

    • Kristen on September 17, 2014

      I am so perplexed at why this recipe isn’t working for people. I tried it out again this morning and got good results. However with that said, I am so sorry about your experience. Since people are having trouble I went ahead and experimented with a new recipe that I am hoping will work better for everyone. The recipe is updated now.

      • Gayle on September 17, 2014

        Kristen, made the updated recipe…..THE ARE WONDERFUL! Thanks so much for the changes! I actually added a little shredded unsweetened coconut to the recipe for the extra coconut kick….ate one hot from the oven i was so excited to try them. Yummy!

  7. Tina on March 15, 2015

    These are melt in your mouth delicious! I added fresh cherries, left out the salt and used a low sodium baking powder for my dietary needs. Wonderful, would make them again. Thanks for sharing.

  8. Jennifer on April 13, 2015

    Fabulous! I used a small amount of Stevia making them more savory than sweet. Bacon bits, cheddar would be nice too. I’m going to add banana extract and toasted pecans or walnuts with a bit more sweetener for a breakfast muffin. I use Bakewell Cream as a baking powder substitute. It’s a New England thing!
    Thanks for a great recipe!

  9. John Carr on June 8, 2015

    The problems that people are encountering are almost ALWAYS caused by either the coconut flour or I’ve had it happen from using small eggs (6 or 7 extra large or Jumbo are what I normally use). Flavor can be affected by a lot of issues, but my eperience has been with granulated sweeteners – particularly aspartame. I strongly recommend EZ-Sweets (liquid splenda) I use almost this exact recipe consistantly for every kind of muffin from pecan to berries to lemon with excellent results. My best results are with bulk no-brand coconut flour I purchased online ( A minor suggestion to add fiber to a low-carb diet is to also throw in 1/2 cup of oat fiber in which doesn’t change the net carbs, increases fiber obviously as well as a small increase in muffin density. This is however an excellent recipe just as it is.

  10. A. on July 19, 2015

    These were great. I just started a low carb diet and needed a baked dessert. I did not notice any strange overwhelming tastes like some other responders. I agree that problems can arise from different coconut flours and granulated sweetener. The changes I made were to use liquid stevia instead of something granulated… and I also used a mix of super low carb milk and cream instead of almond milk. YUM


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