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)
- Preheat the oven to 350F and line a muffin pan with parchment or silicone liners.
- In a large bowl, whisk together the coconut flour, Swerve, coffee flour, baking powder, cinnamon, ginger, and salt.
- Stir in the eggs, water, coconut oil, and vanilla extract until well combined. Fold in the chocolate chips, if using.
- Divide the batter evenly among the prepared muffin cups, and bake 25 to 30 minutes, or until the tops are firm to the touch.
- Remove and let cool completely.
Serving Size 1
|Total Fat 9g|
|Total Saturated Fat 6g|
|Total Carbs 16g|
|Dietary Fiber 5g|
|Added Sugar 0g|
|Net Carbs: 3g|