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Coconut Muffin Tops

by August 30, 2017

These muffin tops are soft like a muffin but in a cookie-like shape. Coconut not only tastes fantastic but it also increases your fat burning furnace to actually help you shed unwanted pounds.

Eating Style:

Dairy-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

10

Ingredients

  • 3 whole eggs
  • 1/2 cup coconut milk
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened long shredded coconut
  • 1/2 cup dried apricots, diced into bite sized pieces
  • 1/4 cup coconut sugar
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon baking powder

Instructions

  1. Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat.
  2. Whisk all wet ingredients in a small bowl. Set aside.
  3. In a larger bowl, combine dry ingredients making sure to coat each apricot piece with flour. Once mixed, add wet ingredients to dry and stir until just incorporated.
  4. Spoon mixture onto prepared cookie sheet leaving 1 inch in between each muffin top.
  5. Bake in the oven for 17-20 minutes [mine took 18 minutes] or until toothpick inserted comes out clean.
  6. Allow to cool for 5 minutes before transferring to a cooling rack for 10 minutes.

Nutrition Information Per Serving

Calories:

118

Calories from Fat:

118

Total Fat:

6.3

Saturated Fat:

4.9 g

Cholesterol:

49 mg

Sodium:

23 mg

Carbs:

10.5 g

Dietary Fiber:

2.8 g

Net Carbs:

7.7 g

Sugars:

6.8 g

Protein:

3.4 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...