Low Carb Lemon Coconut Muffins
These muffins can be a great breakfast, snack or treat without the refined sugars and carbs. They are a base of almond flour, coconut flour and ground flaxseeds, which are all vastly nutrient dense. Also included are eggs for protein.
Makes 12 muffins
Ingredients
- Juice of 2 lemons
- Zest of 3 lemons
- 1 tsp baking powder
- ¾ cup almond flour
- 3 tbsp coconut flour
- 1 tbsp ground flaxseed
- 3 free-range eggs
- ¼ cup coconut cream
- 6 tsp Nature Sweet Sugar Substitute
- ¼ cup coconut oil
Method
- Preheat oven to 350 degrees F and line a 12 hole muffin tin with paper cupcake liners.
- In a bowl, combine baking powder, almond meal, coconut flour, flaxseeds and Nature Sweet. Add in remaining ingredients and whisk until well combined.
- Spoon mixture evenly between the muffin holes and bake in the oven for about 15-20 minutes. Note: you can check if they are ready by inserting a skewer into the center of the muffin and if it comes out clean they are ready, if there is batter on the skewer put them back into the oven for a few minutes.
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Depending on what you're making, appropriate flour substitutes include almond flour, almond meal or coconut flour.
Kind regards,
Jessah Shaw
Nutritionist