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 that low-carb life, 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, I've found these low-carb muffins made with coconut flour are the perfect recipe to fulfill cravings while not eating all the carbs in sight.

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. I should warn you though with one quick note about these muffins: If you aren’t used to low-carb baking, the muffin texture is very different from a traditional muffin. But don't let that put you off, they are still delicious and totally satisfying.

What is coconut flour?

You've probably heard of almond flour but coconut flour? Yes, it's a thing. It's made from dried coconut meat that's ground into a powdery flour that you can bake with, just like wheat is.

Coconut flour is used as a substitute flour in baking when low-carb or gluten-free flours are called for. It's kind of gritty tasting, but does the trick if you're looking for another option to wheat flour.

Ideas for Customizing these Coconut Muffins

• For a little extra protein, add in a ¼ cup of chopped pecans or slivered almonds into the batter before baking.
• Double up your coconut by adding a couple tablespoons of coconut flakes before baking, or press them into the tops of the muffins before baking to "pretty" them up.
• Speaking of adding extra ingredients to the tops of muffins before baking, you can also do this with freeze-dried fruit like strawberries or another berry you like. It adds a little texture and crunch to the tops that I just love.
• Make mini muffins by cooking for a little less time or make a low-carb coconut loaf by cooking this recipe a little longer. These taste great in whatever form you prefer.

How do you make Low Carb Coconut Muffins?

Making these muffins couldn't be easier!

First, preheat the oven to 375 and prepare your muffin pan (or mini-muffins or loaf pan).

Next, whisk together the eggs, butter, coconut oil, almond milk, vanilla extract, and sugar substitute in a bowl.

Then, in a larger bowl, mix together the coconut flour, baking powder, and salt. Add the dry ingredients into the wet ingredients and stir them all together. The batter will be thick, this is normal.

Finally, add the batter into the muffin tins or pan and pop in the oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Is coconut flour low carbohydrate?

Yes, coconut flour is low in carbs, and that's why it makes a great substitute for high-carb wheat flour. It's a good flour to incorporate into low-carb diets like Keto and Paleo. It's also gluten-free and inexpensive. And, as a bonus, coconut flour is also high fiber.

What can coconut flour be used for?

In addition to muffins, coconut flour makes a great substitute for regular flour in many other recipes, like, bread, pancakes, cookies, rolls, etc.

It is very absorbent though so these baked goods do tend to be on the drier/more textured side.

To bake with it, a good ratio to remember is 1:4. So that means 1 cup of coconut flour for every 4 cups of all-purpose flour that is called for in a recipe. Also it is very absorbent so you'll need to add extra eggs when cooking with coconut flour.

Calories 145, Total Fat 12g, Total Carbohydrate 5g, Protein 4g, Serving Size 1 muffin

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