Keto Pistachio Muffins

Pistachio muffins with rosewater-infused pistachios on a marble table.

Course: Dessert, Muffins

Cuisine: American

Keyword: gluten free low carb recipes, Keto muffin

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Muffins

Calories: 137kcal

Author: Angela Coleby

Coconut flour muffins are flavored with chopped pistachio nuts and a delicate touch of rosewater for a low carb and gluten free muffin perfect for an afternoon tea.

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US Customary - Metric

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

Makes 6 muffins

Add a dash of cardamon for an additional flavor.

Nutrition