Sugar free coconut flour muffins [+RECIPE]

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So I have another confession to make. I very very rarely eat what I bake. Believe me, it isn’t the easiest task to bake loads and maintain a low-carb diet. So sometimes I get inspired and bake for myself too.

I had been looking at coconut flour and coconut oil recipes for a while as a healthier substitute to good old flour and butte but wasn’t able to get my hands on coconut flour around here. And while I was in Vienna last week I had no chance to visit any awesome bakeries but brought back a whole kilo of coconut flour – happy days!

I chose an easy recipe for sugar free muffins which involved coconut flour and made a test batch last night. Kitchen smelled fab but… They looked nothing like the ones on the picture… See here for yourselves and compare to mine:

My sugar free, coconut oil, coconut flour and fresh cherry muffin

My sugar free, coconut oil, coconut flour and fresh cherry muffin

They did taste nice, but didn’t rise as much as expected and they were a tad too sweet for me. This could be because I changed a few things from the original recipe: I didn’t wait for the eggs to warm up completely; I used powdered Stevia (maybe the liquid sweetener works better for consistency); I replaced the melted butter for coconut oil – also not sure if this affected its fluffiness. And also I used cherries which probably have a higher water content than raspberries and blueberries. My experiments with coconut flour continue till I find the perfect recipes!

You can find the recipe I used on the link above but I will type it out for you here too with the changes I made. Please do shar your results if you decide to make it!

Sugar free, coconut oil, coconut flour and fresh cherry muffins
(makes 6)

Ingredients

  • 3 eggs (room temperature – important)
  • 1/3 cup coconut flour
  • ¼ cup coconut oil
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ cup powdered Stevia (or a little less if you like me don’t like overly sweet cakes)
  • ½ teaspoon baking powder
  • 2-5 Tablespoons water (see below)
  • ½ cup pitted and chopped cherries

 

Preparation

Heat oven to 180° C. Line a muffin tin with 6 muffin cases – before that add a sprinkle of rice under the cases  in the tin (this will ensure that the cases don’t get too wet/soggy as it allows for air under).

1) Whisk the eggs until whites and yolks are well-mixed. Add in the coconut oil little by little while continuing to whisk. Add salt and vanilla and mix until combined. .

2) Mix the remaining dry ingredients — coconut flour, baking powder, and sweetener.

3) Mix the dry and wet ingredients together. Now whisk in water, one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients like crazy. You want to get it to a consistency that will hold up the cherries, but not be too thick.

4) Mix the cherries with a spoon of the flour so they don’t fall to the bottom. Gently add them to the batter and divide among 6 muffin cases. Bake for about 15 to 18 minutes, or until just turning golden on top. I had to bake mine for about 22 mins as the cherries added extra moisture.

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