low carb muffins
Everybody knows that a muffin is a tasty piece of backed quick bread. They closely resemble cupcakes in their size. The distinction is drawn between the two delicacies in terms of the flavor.
Ingredients for Keto Coconut Muffins
1. Baking Powder 1 tablespoon
2. Carom Seeds [Optional] A pinch
3. Coconut Oil (For the batter) ¼ cup
4. Coconut Oil (For oiling the baking tray) 2 tablespoons
5. Cumin Seeds [Optional] A pinch
6. Desiccated Coconut 100 gms
7. Egg (Medium-sized) 1
8. Egg Whites ½ cup
9. Fenugreek Leaves [Optional] A pinch
10. Pink Salt A pinch
11. Water 2 tablespoons
12. Salt A pinch
13.coconut flour 3 cups
Preparation of Keto Coconut Muffins
1 – Preheat the oven to 3500C.
2 – Grease a frying pan with coconut oil.
3 – Take a clean bowl and mix all the dry ingredients in the same.
4 – Take another clean bowl and mix the remaining ingredients.
(Note: – You can use a blender to mix the ingredients or do it manually.)
5 – Add 1 tablespoon water to the bowl containing the mix of all wet ingredients. Blend the mix for 5 minutes. Use more water if the batter appears to be very dry.
6 – Take a muffin case or biscuit pan and fill it with the mixture. Press down the mix to set it according the muffin case or biscuit
(Note: – If you’re using carom seeds, cumin seeds and fenugreek leaves then sprinkle them over the mixture.)
7 – Put the muffin case or biscuit pan in the oven and bake it for about 15 minutes.
8 – Take out the muffin case or biscuit pan and let it completely cool off.
9 – Put all of the muffins in a zip lock bag and allow it to freeze in the refrigerator.
10 – Before serving, warm the muffins in microwave. Make slices in the middle of the muffins and apply some cheese spread.
Calories (Per serving) 244
Fats (Per serving) 25 gms
Net Carbohydrates (Per serving) 1 gms
Proteins (Per serving) 4 gms
Total Servings 6
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