Keto Coffee Muffins Recipe | @Atkins
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Keto Coffee Muffins Recipe

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Atkins Keto Coffee Muffins
3g
Net Carbs
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

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INGREDIENTS

  • 10 each Pecan Halves, raw
  • 3 teaspoon(s) Swerve Sweetener, Brown
  • 30 grams Whey Protein Concentrate (30g=1/3 cup)
  • 0 1/4 cup Coconut Flour
  • 3 tablespoon(s) truvia sweet complete (2 tbsp= 21g)
  • 0 1/8 cup Flax Seed Meal
  • 1 1/3 tablespoon (2.7 g=1 tbsp) Coffee, instant powder, dry
  • 0 1/2 tsp Xanthan Gum
  • 0 1/2 tsp Baking powder
  • 0 1/4 tsp Baking soda
  • 0 1/4 tsp Salt
  • 3 each Egg
  • 0 1/4 cup Greek Yogurt, plain, unsweetened, whole milk
  • 2 tsp Vanilla 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

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