Low Carb Keto Blackberry Muffins With Coconut Recipes

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LOW-CARB KETO BLACKBERRY MUFFINS WITH COCONUT



Low-Carb Keto Blackberry Muffins with Coconut image

Low carb, keto friendly, and gluten free blackberry muffins.

Provided by Krista

Categories     Breakfast     Snack

Time 25m

Number Of Ingredients 9

2.5 cups of pure (blanched almond flour (stirred or sifted))
1/3 cup Monk Fruit Sweetener
1/8 cup unsweetened shredded coconut
Pinch of sea salt
1 tsp baking powder
1 cup + blackberries
3 eggs
1/3 cup melted butter or margarine (or coconut oil)
1 tsp vanilla

Steps:

  • Heat the oven to 350 and place a mini muffin/cupcake liner in each opening in your pans.
  • Stir or sift the almond flour so that it is loose when you measure it - don't hard pack it into the measuring cups.
  • Mix the dry ingredients with the almond flour, and then stir in the blackberries until they are coated.
  • Mix the wet ingredients with a whisk and then stir them into the dry ingredients with a wooden spoon.
  • Use a tablespoon to spoon the batter into the mini muffin cup liners so that the batter reaches to be nearly level with the top of the liner.
  • Place a blackberry in the middle of each mini muffin.
  • Optional: sprinkle with some additional unsweetened coconut.
  • Bake for approximately 12-15 minutes until the tops are lightly browned. Remove from the oven and let cool in the pan for 5-10 minutes.
  • Enjoy warm, or refrigerate for up to 3 days.
  • For full sized muffins, increase the baking time to about 25-30 minutes. Should yield approximately 12 full sized muffins.

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