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Almond and Coconut Muffin in a Minute Recipe


Atkins Almond and Coconut Muffin in a Minute
3.7g
Glucides nets Atkins™
Prep Time:3 Minutes
Style:American
Cook Time:1 Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

9.9g

Protein

19.2g

Fat

2.9g

Fiber

231.6cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1tspExtra Virgin Olive Oil
  • 0 1/2tspCinnamon
  • 0 2/24tspSalt
  • 2TbspAlmond Meal Flour
  • 1TbspSour Cream
  • 1teaspoonSucralose Based Sweetener (Sugar Substitute)
  • 1teaspoonCoconut flour, high fiber
  • 0 1/4tspBaking Powder (Straight Phosphate, Double Acting)
  • 1largeEgg

DIRECTIONS

  1. Place all dry ingredients in a coffee mug. Stir to combine.
  2. Add the egg, oil, and sour cream. Stir until thoroughly combined.
  3. Microwave for 1 minute. Use a knife if necessary to help remove the muffin from the cup, slice, butter, eat. For best results, eat immediately.


Note: Almond Meal from whole almonds is preferred for this recipe.


Your MIM can be toasted once it's cooked and topped with cream cheese if you like. Replace the cinnamon with other spices, sugar-free syrup or 1/2 tsp unsweetened cocoa (net carb count will be .2g higher). Change the shape by making it in a bowl.

Cooking Tip

This quick muffin is very lightly sweet. Try adding a small amount of almond or coconut extract to boost their flavors, add more sweetener if you prefer, or try any of the vast ideas for flavorings from savory to fruity to make this muffin your own! Just be sure to keep track of the net carbs for any additions and enjoy.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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