Keto Coffee Muffins Recipe
3g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:10 Minutes
Style:American
Cook Time:16 Minutes
Phase:Phase 2
Difficulty:Moderate
Style:American
Cook Time:16 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.
Comment sont calculés les glucides nets?INGREDIENTS
- 10eachPecan Halves, raw
- 3teaspoon(s)Swerve Sweetener, Brown
- 30gramsWhey Protein Concentrate (30g=1/3 cup)
- 0 1/4cupCoconut Flour
- 3tablespoon(s)truvia sweet complete (2 tbsp= 21g)
- 0 1/8cupFlax Seed Meal
- 1 1/3tablespoon (2.7 g=1 tbsp)Coffee, instant powder, dry
- 0 1/2tspXanthan Gum
- 0 1/2tspBaking powder
- 0 1/4tspBaking soda
- 0 1/4tspSalt
- 3eachEgg
- 0 1/4cupGreek Yogurt, plain, unsweetened, whole milk
- 2tspVanilla Extract
DIRECTIONS
- Heat oven to 350°; prepare 6 wells of a muffin tin with paper liners.
- Finely chop pecans. In a small bowl or cup, mix together the pecans and brown swerve with a fork until evenly distributed. Set aside.
- In a medium bowl, whisk together whey protein, coconut flour, sweetener, flax meal, instant coffee, xanthan gum, baking powder, baking soda, and salt until evenly distributed.
- In a small bowl, vigorously whisk together eggs, yogurt, and vanilla until fully incorporated and smooth. Pour into the bowl with the dry components and stir until well combined.
- Fill each muffin liner with about ¼ cup batter and top evenly with pecan mixture, about ½ tablespoon per muffin. Bake for 16-18 minutes, or until tops are puffed and browning and a toothpick comes out clean. Store in an air tight container at room tempurature for up to 5 days, or freeze for up to 3 months. One muffin is one serving.
