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Coconut muffins with blueberries

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Ingredients for 6 servings:

  • 3 eggs
  • 100 g butter, melted
  • 150 g desiccated coconut
  • 1 tsp sweetener or stevia
  • 75 g blueberries
  • ½ tsp baking powder
  • ½ tsp vanilla
  • 2 pinches of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

low-carb

First, preheat the oven to 180°C fan/convection oven. Melt the butter and set aside. Whisk the eggs together in a bowl. Then slowly add the butter, vanilla, and sweetener while whisking. Add the desiccated coconut, salt, and baking powder. Depending on the consistency of the batter, I add more desiccated coconut. The batter shouldn’t be too runny. As a final step, add the blueberries, if desired, and gently fold them in. Now fill the muffin cups about halfway full and place in the oven for 15 minutes, until golden brown. Each muffin has only 2g of carbs, so not for constant consumption, but perfect as a sweet snack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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