Just because you are on a low carb diet doesn't mean you have to give up all your baked goods. In fact you can make pretty delicious muffins using coconut flour like today's Raspberry Coconut muffins. Make sure that the eggs are room temperature when you start preparing the muffins because the muffins won't turn out the same with cold eggs. Also you can substitute in any berry for the raspberries to switch up the flavor profile.
Low Carb Jumbo Raspberry Coconut Muffins
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- 6 U eggs, room temperature
- 1/4 cup melted butter
- 1/4 cup canned pumpkin
- 1/4 teaspoon vanilla
- 1/2 teaspoon salt
- 1.25 teaspoon liquid stevia
- 2/3 cup coconut flour
- 1 teaspoon baking powder
- 1 cup raspberries
- 1/4 cup water
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Preheat the oven to 375 degrees. Spray a jumbo muffin tin with cooking spray. If you don’t have a jumbo muffin tin you can use a standard 12-hole muffin tin and have a 2-muffin serving.
Whisk the eggs. Stir in the utter, pumpkin, and vanilla. If you are using liquid sweetener, add it as well.
In another bowl mix together the coconut flour, baking powder, and sugar substitute if using granular.
Mix the dry and wet ingredients together.
Begin adding water, one tablespoon at a time until you get a consistency that will hold up the berries but isn’t too thick. It will likely be between 6-8 tablespoons.
Fold in the berries and divide among muffin cups.
Bake for 22-25 minutes or until it is cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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