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Mini Lemon Coconut Muffins

Course: Muffins
Servings: 16 Mini Muffins
Author: Angela Coleby
Print Recipe


  • 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


  • 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!


Makes 16 mini muffins
Nutritional Info per mini muffin – 78 Calories, 7g Fat, 2g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs