SUGAR-FREE KETO BANANA COCONUT MUFFINS
These low-carb, sugar-free, keto muffins are great for a dessert or breakfast on the go.
Provided by Sarah Raye
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Mix almond meal, coconut, sweetener, and baking powder together in a bowl.
- Pour in eggs, banana, butter, and water to flour mixture. Blend using a hand mixer to combine thoroughly. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, and tops are golden brown, about 15 minutes.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 14.7 g, Cholesterol 82.3 mg, Fat 14 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 6.8 g, Sodium 172.4 mg, Sugar 2.8 g
BANANA COCONUT MUFFINS
Make and share this Banana Coconut Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 8 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line muffin cups with paper muffin liners.
- Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
- Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
- Bake until muffins are puffed and golden, about 25 minutes.
- Transfer muffins to a rack and cool slightly.
KETO SUGAR-FREE BANANA PUDDING
Sugar-free banana pudding has layers of fruity, creamy, buttery flavor! Learn how to make keto banana pudding that tastes like the original.
Provided by Maya Krampf
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, whisk the heavy cream with the Besti and the sea salt. Bring to a simmer.
- Meanwhile, in a medium bowl, whisk the egg yolks.
- Once the cream is steaming, slowly stream 1/2 cup (118 ml) of the hot cream mixture into the egg yolks, whisking constantly. (This is called tempering.)
- Pour the hot egg yolk mixture back into the saucepan. Sprinkle (don't dump) the xanthan gum over the top and immediately whisk vigorously to combine. Cook for 4-5 minutes, until the mixture thickens.
- Remove from the heat and whisk in the vanilla extract, banana extract, and butter.
- Set the pudding aside to cool for 10 minutes. Whisk the mixture again to get rid of the film on top and cover it with plastic wrap, pushing the plastic wrap down on the top of the pudding mixture to prevent a film from forming. Refrigerate for at least 2 hours, until firm.
- While the pudding chills in the fridge, make the coconut flour shortbread cookies according to the instructions here.
- Line a 9x13 inch baking dish with one layer of coconut flour shortbread cookies.
- Make the keto whipped cream according to the instructions here.
- Gently fold one cup of whipping cream into the pudding mixture using a spatula.
- Spread the pudding mixture over the cookies in the baking dish.
- Spread the remaining whipped cream over the pudding layer.
- If desired, you can decorate with some fresh banana slices (not keto, though) and leftover coconut flour shortbread cookies.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.
Nutrition Facts : Calories 443 kcal, Carbohydrate 8 g, Protein 5 g, Fat 44 g, SaturatedFat 3 g, TransFat 0.2 g, Cholesterol 87 mg, Sodium 86 mg, Fiber 3.8 g, Sugar 3.1 g, UnsaturatedFat 2 g, ServingSize 1 serving
KETO CINNAMON SUGAR MUFFINS
Keto cinnamon sugar muffins taste just like your favorite churro or donut. Of course this easy. keto muffin recipe is 100% sugar free. It's sure to be a new family favorite!
Provided by Anna Hunley | Keto In Pearls
Categories Breakfast
Time 28m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease muffin tin and set aside.
- In a medium sized mixing bowl, beat butter, powdered sweetener, and vanilla together.
- Add eggs and milk. Mix well and set aside.
- In a seperate mixing bowl, whisk or sift dry ingredients together including almond flour, flaxseed, baking powder, cinnamon, ginger, and nutmeg.
- Mix dry ingredients into wet ingredients until well blended.
- Evenly distribute the batter into muffin tins.
- Bake 18 to 20 minutes or until a toothpick inserted comes out clean.
- While muffins are cooling, combine granular sweetner and cinnamon in a small bowl.
- Brush muffins with butter on all sides, place into the cinnamon sugar mixture, and roll to coat. Repeat with all muffins.
- Store in an airtight container up to 1 week.
Nutrition Facts : Calories 188 calories, Carbohydrate 3.6 grams carbohydrates, Fat 17.5 grams fat, Fiber 1.7 grams fiber, Protein 4.5 grams protein, ServingSize 1 muffin
ALMOND FLOUR BANANA MUFFINS
A healthy, Gluten-free Almond Flour Banana Muffin recipe with the most delicious moist crumb and half the carbs of regular banana muffins.
Provided by Carine Claudepierre
Categories Breakfast
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with paper cases. Slightly oil the paper cases with oil spray. Set aside.
- Peel, mash the ripe bananas on a chopping board with a fork. It's ok if there are bits of banana left. It adds moisture to the muffins. Measure 3/4 cup and place it in a mixing bowl.
- In the same mixing bowl, add eggs, vanilla extract, and melted coconut oil - make sure the oil is not too hot, or it can 'cook' the eggs. Add the stevia drops or granulated sweetener if you want to boost the sweetness of the muffins (read note 1). Whisk until the eggs are well beaten and a consistent liquid batter forms.
- Stir in the dry ingredients into the wet ingredients using a spoon to gently incorporate: almond flour, salt, baking powder, and cinnamon. The batter should be thick, moist, and look slightly grainy.
- Fill each muffin cup with about 1/4 cup of batter, smoothen the top with the back of a spoon and sprinkle sliced almond on top of each muffin.
- Bake the muffins on the center rack of your oven for 20-25 minutes or until golden brown and a pick inserted in the center of the muffins comes out clean.
- Cool the muffins down on a wire rack for a few hours before serving.
Nutrition Facts : ServingSize 1 muffin, Calories 181.9 kcal, Carbohydrate 8.2 g, Protein 6.2 g, Fat 15.1 g, SaturatedFat 4.2 g, TransFat 0.1 g, Cholesterol 46.5 mg, Sodium 137.1 mg, Fiber 2.7 g, Sugar 2.6 g, UnsaturatedFat 1 g
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