Coffee Flour Muffins

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.

• 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)

1. Preheat the oven to 350F and line a muffin pan with parchment or silicone liners.
2. In a large bowl, whisk together the coconut flour, Swerve, coffee flour, baking powder, cinnamon, ginger, and salt.
3. Stir in the eggs, water, coconut oil, and vanilla extract until well combined. Fold in the chocolate chips, if using.
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.
5. Remove and let cool completely.