Keto Coffee Muffins Recipe

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

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