COFFEE FLOUR MUFFINS

COFFEE FLOUR MUFFINS

BY Carolyn Ketchum

INGREDIENTS:

½ cup coconut flour
½ cup Swerve Granular
3 tbsp coffee flour
1 tbsp baking powder
½ tsp cinnamon
½ tsp ground ginger
¼ tsp salt
5 large eggs
6 tbsp water
¼ cup coconut oil or butter, melted
2 tsp vanilla extract
⅓ cup sugar-free chocolate chips (optional)

NUTRITIONAL FACTS:

Servings: 12

Calories: 120

Total Fat: 9g

Cholesterol: 80mg

Sodium: 200mg

Total Carbs: 16g

Dietary Fiber: 5g

Sugar: <1g

Protein: 4g

DIRECTIONS:

Coffee flour is being touted as the hot new healthy alternative flour. It’s made from the leftover fruit, or coffee cherries, from coffee bean processing. It has a unique flavor that is quite pleasant but can be overpowering in large quantities. It’s reminiscent of molasses, so spices like cinnamon and ginger complement it nicely. A little chocolate is nice too!

If you can find coffee flour, give it a try in muffins, cakes, and other keto baked goods. Replace the other flours with about 10 to 20% coffee flour for a one-of-a-kind flavor.

Step 1

Preheat the oven to 350F and line a muffin pan with parchment or silicone liners.

Step 2

In a large bowl, whisk together the coconut flour, Swerve, coffee flour, baking powder, cinnamon, ginger, and salt.

Step 3

Stir in the eggs, water, coconut oil, and vanilla extract until well combined. Fold in the chocolate chips, if using.

Step 4

Divide the batter evenly among the prepared muffin cups, and bake 25 to 30 minutes, or until the tops are firm to the touch.

Step 5

Remove and let cool completely.