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Keto Coffee Muffins Recipe


Atkins Keto Coffee Muffins
3g
Glucides nets Atkins™
Prep Time:10 Minutes
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.

9.9g

Protein

6.5g

Fat

4.1g

Fiber

115.5cal

Calories

calculatorComment 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

  1. Heat oven to 350°; prepare 6 wells of a muffin tin with paper liners.
  2. Finely chop pecans. In a small bowl or cup, mix together the pecans and brown swerve with a fork until evenly distributed. Set aside.
  3. 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.
  4. 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.
  5. 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.

Cooking Tip

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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