Chocolate Coconut Muffins
Source of Recipe
Kristine's Low Carb Corner
Makes 4 small muffins.
1 egg
4 drops Stevia or other liquid Sweetener
1/8 tsp almond extract
1/8 tsp coconut extract (optional, it'll still be pretty coconutty without
it)
1/4 cup melted butter (or use extra virgin coconut oil for more
coconuttiness!)
2-4 Tbsp water, depending on consistency
dash salt
2 packets Splenda
2 Tbsp chocolate flavoured whey protein powder
1 Tbsp cocoa powder
1/2 cup flax seed, ground
1/4 cup dried unsweetened coconut
1 tsp baking powder
- Combine dry ingredients and wet ingredients, then combine.
- Add water if necessary. Let batter rest 10 minutes.
- Bake in small muffin tin at 350 for approx 12-15 min. I prefer mine left
very moist in the middle. Watch them; they're very easy to overbake.
I prefer to grind the coconut in the coffee grinder so it's a fine powder.
Just don't overdo it and turn it into creamed coconut.
These are nice and fudgy-tasting. The key ingredient is the almond extract.
Per muffin: 10 total carb - 7 fiber = 3 net carbs
The recipe can be easily doubled for large muffins, but be careful. With all
that fiber, the large ones are bowel busters!
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