Mini Lemon Coconut Muffins
Servings: 16 Mini Muffins
Print Recipe
Ingredients
- ¼ cup (38g) coconut flour
- ¼ cup (57g) Butter unsalted
- 3 eggs
- ¼ cup Sweetener/Erythritol
- 3 tablespoons coconut milk
- ½ teaspoon baking powder
- 1 lemon - juice & zest
- ½ cup (50g) desiccated coconut unsweetened
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 200C/400F degrees
- Grease a mini muffin tin.
- In a bowl, cream the butter and erythritol together until smooth.
- Add the eggs, mixing into the batter, one a time.
- Then add the vanilla extract, lemon juice, lemon zest and coconut milk and beat until smooth.
- Next, add the coconut flour, desiccated coconut, baking powder and salt. Stir until smooth.
- If the mixture is a bit too thick, add more coconut milk (coconut flour can vary between brands).
- Spoon into the baking tin, sprinkle with a dash of desiccated coconut and bake for 20 minutes until firm and golden.
- Eat and enjoy!
Notes
Makes 16 mini muffins
Nutritional Info per mini muffin – 78 Calories, 7g Fat, 2g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs