These keto pistachio muffins are made with coconut flour and flavored with rosewater for a delicate taste of the Middle East. The earthy, nutty flavor of pistachios pairs beautifully with the floral and subtly sweet aroma of rose water. These moist gluten-free and low carb muffins are perfect for an afternoon tea party or a Mother's day brunch.
I love the flavor combination of rose and pistachio and I love a good coconut flour muffin. So I combined them all for a lovely light but flavorsome muffin that makes a change from chocolate or vanilla.
The aroma of these muffins baking was glorious. I love it when food doubles up as an air freshener. You can't say that about cooking onions or cauliflower.
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Are pistachio nuts keto-friendly?
Pistachio nuts can be considered keto-friendly in moderation. They are relatively low in carbohydrates compared to other nuts and are high in healthy fats and protein, making them a suitable option for those following a ketogenic diet.
A 1 ounce serving (about 28 grams) has 160 calories, 13 grams fat, 6 grams protein, 8 grams of carbohydrates with 3 grams of fiber, resulting in a net carb count of 5 grams per ounce.
While the carbohydrate content is higher than some other nuts like macadamia nuts or pecans, the net carb count is still relatively low, making pistachios a viable option for those on a keto diet
Where can I buy Rosewater?
Rose water is always something I now have in my kitchen after our time living in the Middle East but it's not always in your regular supermarkets. Some larger grocery stores may carry rose water in the baking or international foods aisle.
Stores specializing in ethnic or gourmet foods may also carry rose water, especially if they cater to Middle Eastern or Indian cuisine.
Failing that, online retailers like Amazon, Walmart, or specialty online stores often have a wide selection of rose water products available for purchase.
Ingredients
I only used ¼ cup of pistachio nuts but you might want to add more if you want a really nutty muffin. Do not go too crazy with the rose water as it has a strong flavor.
- Coconut flour - finely sifted coconut flour will yield a light muffin.
- Allulose - our favorite low carb sweetener as it does not have any aftertaste. Other low carb sweeteners such as monk fruit or Swerve can be used. Or the low carb sweetener of your choice.
- Butter - for a dairy free muffin, substitute the butter with coconut oil.
- Almond milk - coconut milk can be used but it will have higher calories and fat content.
- Pistachios - we use the pistachio nuts plain but you could toast them beforehand for an additional flavor.
- Eggs - use room temperature eggs for a lighter bake.
- Rose water - adds a delicate flavor without overpowering the muffins.
How to make keto pistachio muffins
This is an easy coconut flour muffin recipe to make.
Mix the dry and wet ingredients in two separate bowls.
Combine the mixtures and stir in the pistachio nuts.
Spoon into a muffin tin.
Bake until firm and top with chopped pistachio nuts.
Pistachio Muffins Recipe Tips
If you don't want to use coconut flour, almond flour can be used. For a guide on quantities, use our strawberry muffin recipe.
Add a teaspoon of cardamon powder for a warm spice that compliments the rose water and pistachios.
Fill the muffin cups about two-thirds full to ensure even rising and nicely domed muffin tops.
Storage
Allow the muffins to cool completely to room temperature before storing them. Placing warm muffins in an airtight container can create condensation, making them soggy.
Coconut flour muffins can be stored at room temperature for up to 2-3 days. Keep them in a cool, dry place away from direct sunlight and heat sources. If you want to extend the shelf life of the muffins, you can store them in the refrigerator. Place them in an airtight container or wrap them individually in plastic wrap before refrigerating. Properly stored, coconut flour muffins can last in the refrigerator for up to a week.
Freezing
To free any leftover pistachio muffins, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Frozen muffins can last for up to 2-3 months.
Thaw the frozen muffins overnight in the refrigerator or at room temperature for a few hours. You can also reheat them in the microwave for a few seconds or in a preheated oven at a low temperature until warmed through.
More coconut flour muffin recipes
I love baking with coconut flour as a little goes a long way. These are a few of my favorite coconut flour muffin and cupcake recipes you may want to try:
Keto Pistachio Muffins
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Ingredients
- ¼ cup coconut flour
- 3 tablespoons butter, melted unsalted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup allulose or other sugar substitute
- 2 tablespoons almond milk
- 1 tablespoon rose water
- ¼ cup pistachios chopped
- 3 large eggs
Instructions
- Preheat the oven to 180C/350F degrees and line a muffin tin with 6 muffin liners.
- In a medium mixing bowl, combine the coconut flour, allulose, baking powder and salt and mixt thoroughly.
- In another mixing bowl, whisk the eggs, melted butter, rose water and almond milk.
- Add the dry mixture to the wet and blend well. Stir in the chopped pistachio nuts.
- Spoon into the muffin liners
- Bake for 20-25 minutes until firm.
- Cool on a wire rack before serving. Add chopped pistachio nuts for decoration.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
