Keto Coffee Muffins Recipe

Name: Keto Coffee Muffins
Prep time: 10M
Cook time: 16 min
Total time: 26 min
Yield: 6
Ingredients: 0.25 xanthan gum Bob's Red Mill; 1 Swerve sweetener, brown; 10 pecans, halves USDA; 2 vanilla extract USDA; 6 plain greek yogurt, whole milk FNDDS; 0.25 table salt USDA; 4 instant coffee FNDDS; 0.25 baking soda USDA; 2 flaxseed meal Bob's Red Mill; 0.5 baking powder, low sodium USDA; 3 Magic Baker zero sugar baking blend, Splenda; 0.25 cinnamon, ground USDA; 30 whey protein powder FNDDS; 0.25 coconut flour, finely ground, organic King Arthur Flour; 3 raw egg USDA

3g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 16 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

9.9g

Protein

6.8g

Fat

2.7g

Fiber

121cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/4 tsp xanthan gum Bob's Red Mill
1 tbsp Swerve sweetener, brown
10 ea pecans, halves USDA
2 tsp vanilla extract USDA
6 Tbsp plain greek yogurt, whole milk FNDDS
0 1/4 tsp table salt USDA
4 tsp instant coffee FNDDS
0 1/4 tsp baking soda USDA
2 Tbsp flaxseed meal Bob's Red Mill
0 1/2 tsp baking powder, low sodium USDA
3 Tbsp Magic Baker zero sugar baking blend, Splenda
0 1/4 tsp cinnamon, ground USDA
30 g whey protein powder FNDDS
0 1/4 cup coconut flour, finely ground, organic King Arthur Flour
3 lrg raw egg USDA

DIRECTIONS

Heat oven to 350°; prepare 6 wells of a muffin tin with paper liners.
Finely chop pecans. In a small bowl or cup, mix together the pecans, brown swerve, and cinnamon with a fork until evenly distributed. Set aside.
In a medium bowl, whisk together whey protein, coconut flour, sweetener, flax meal, instant coffee, xanthan gum, baking powder, baking soda, and salt until evenly distributed.
In a small bowl, vigorously whisk together eggs, yogurt, and vanilla until fully incorporated and smooth. Pour into the bowl with the dry components and stir until well combined.
Fill each muffin liner with about ¼ cup batter and top evenly with pecan mixture, about ½ tablespoon per muffin. Bake for 16-18 minutes, or until tops are puffed and browning and a toothpick comes out clean. Store in an air tight container at room tempurature for up to 5 days, or freeze for up to 3 months. One muffin is one serving.

Cooking Tip

These muffins are slightly sweet and feature a latte flavor profile. We enjoyed this level of coffee flavor, but you can boost it with an additional teaspoon of instant coffee if desired. You can make these a bit sweeter by using a vanilla flavored whey protein, although you may need to adjust the net carbs. Plain whey protein concentrate has about 1 gram net carb per 30 g. We do suggest baking for the full 16 minutes minimum, as pulling these muffins out early can result in dips in the middle as they cool if the egg protein is not completely set.