Keto Coffee Muffins

DifficultyModerate
Yield6 servings
Prep10 mins
Cook16 mins

3.0g

Net Carbs

9.9g

Protein

6.8g

Fat

2.7g

Fiber

120

Calories

Keto Coffee Muffins
Cooking tip: These muffins are slightly sweet and feature a latte flavor profile. We enjoyed this level of coffee flavor, but you can boost it with an additional teaspoon of instant coffee if desired. You can make these a bit sweeter by using a vanilla flavored whey protein, although you may need to adjust the net carbs. Plain whey protein concentrate has about 1 gram net carb per 30 g. We do suggest baking for the full 16 minutes minimum, as pulling these muffins out early can result in dips in the middle as they cool if the egg protein is not completely set.

Ingredients:

  • 10 each Pecan Halves, raw
  • 1/8 cup Flax Seed Meal
  • 3 teaspoon(s) Swerve Sweetener, Brown
  • 1/4 cup Greek Yogurt, plain, unsweetened, whole milk
  • 2 teaspoons Vanilla Extract
  • 1/4 teaspoon Baking soda
  • 30 grams Whey Protein Concentrate (30g=1/3 cup)
  • 1/4 cup Coconut Flour
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking powder
  • 1 1/3 tablespoon (2.7 g=1 tbsp) Coffee, instant powder, dry
  • 1/4 teaspoon Salt
  • 3 each Egg
  • 3 tablespoon(s) truvia sweet complete (2 tbsp= 21g)

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, brown swerve, and cinnamon 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.

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