Description
Keto Thai Spiced Coconut Muffins are a delicious low-carb treat infused with Thai spices, perfect for those following a keto diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol or your preferred keto sweetener
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup coconut milk (canned or carton)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
- In a large mixing bowl, combine the almond flour, shredded coconut, erythritol, baking powder, ginger, cinnamon, turmeric, cayenne pepper, and salt. Mix well until all dry ingredients are evenly distributed.
- In a separate bowl, whisk together the eggs, coconut milk, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added texture, mix in 1/4 cup of chopped nuts or sugar-free chocolate chips.
- To enhance the Thai flavor, consider adding a tablespoon of lime zest or a few drops of lime juice to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg