Coconut Berry Muffins low carb sugar free
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 116.9
- Total Fat: 13.6 g
- Cholesterol: 85.5 mg
- Sodium: 94.8 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 2.4 g
- Protein: 3.3 g
View full nutritional breakdown of Coconut Berry Muffins low carb sugar free calories by ingredient
Introduction
Nice treat if you are on HCG Maintance or need a sugar free low carb treat! Nice treat if you are on HCG Maintance or need a sugar free low carb treat!Number of Servings: 9
Ingredients
-
3 eggs at room temperature
1/3 cup cocnut flour
1/4 melted butter
1/2 tsp. vanilla
1/8 tsp salt
1/4 sugar substitute equivalent
1/2 tsp baking powder
2-5 TBSP cream or water ( I used 4.5 TBSP cream and it worked)
3/4 cup frozen mixed berries (any kind will do)
Directions
Preheat oven, grease muffin pan well. Might use paper cups in tins as they stick!
Cook 400 15-18 minutes or until the tops turn golden
Whisk or beat eggs well. Stream butter in while mixing.
Add salt and vanilla mix well.
Mix dry ingredients now add to wet ingredients. Mix well. Add one tablespoon at a time of water or cream. The coconut flour will absorb the ligquid like crazy. You want a consistency that will hold up the berries, but not to thick. Mix berries into mix. They do not rise to much so fill at least 3/4 full on muffin tins. Cook and eat a real treat that is low carb.
Serving Size: 9 regular muffins
Number of Servings: 9
Recipe submitted by SparkPeople user HIKEBALDY.
Cook 400 15-18 minutes or until the tops turn golden
Whisk or beat eggs well. Stream butter in while mixing.
Add salt and vanilla mix well.
Mix dry ingredients now add to wet ingredients. Mix well. Add one tablespoon at a time of water or cream. The coconut flour will absorb the ligquid like crazy. You want a consistency that will hold up the berries, but not to thick. Mix berries into mix. They do not rise to much so fill at least 3/4 full on muffin tins. Cook and eat a real treat that is low carb.
Serving Size: 9 regular muffins
Number of Servings: 9
Recipe submitted by SparkPeople user HIKEBALDY.