These keto lemon coconut muffins are so spongy, moist and delicious. They are super easy to prepare, and make the perfect high protein, low carb healthy breakfast or snack. Gluten-free & dairy-free.
Since I was recommended to up my egg intake, I've had to experiment with different ways to eat eggs throughout the day and lately... I'm obsessed with making muffins!!
They're so easy, tasty and convenient. I prepare a batch of 6-8 muffins, store them in the fridge, and have them for breakfast or snack throughout the week. It makes me feel like I'm having a treat, but they're in fact super nutritious!
YOU WILL LOVE THESE KETO LEMON COCONUT MUFFINS
They're low carb, high in protein and healthy fats.
Super easy to make, you only need 10 minutes to prepare and 25 to bake.
Spongy, moist and delicious.
Store them in the fridge for up to 5 days in an airtight container.
TIPS TO MAKE THE BEST KETO LEMON COCONUT MUFFINS
Use a milk bag to squeeze the water out of the grated zucchini, this will ensure you get the best consistency and the muffins don't end up too wet. The measure in the recipe is after the water has been squeezed out.
Don't tightly pack the coconut flour, the measure in the recipe is with fluffed flour.
Use a fork to break apart the coconut flour lumps, before mixing it with the wet ingredients.
A ripe banana is best to use, it's naturally sweeter!
Choose organic eggs, they're the main source of protein of these muffins so it's super important to buy good quality ones!
Let the muffins cool down before you eat them, I know this can be SO HARD! But really the consistency is much better!
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KETO LEMON COCONUT MUFFINS
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 muffins 1x
- Category: Breakfast, snacks
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Description
These keto lemon coconut muffins are so spongy, moist and delicious. They are super easy to prepare, and make the perfect high protein, low carb healthy breakfast or snack. Gluten-free & dairy-free.
Ingredients
WET INGREDIENTS
1 medium ripe banana
3 organic eggs
2 tablespoons of lemon juice
Zest of half medium lemon
1 tablespoon of organic honey
2 tablespoons of coconut oil melted
DRY INGREDIENTS
½ cup of shredded coconut
⅓ cup of coconut flour
1 tablespoon baking powder
1 teaspoon fresh rosemary (optional)
½ cup of grated zucchini (excess of water squeezed out - see notes) (approx. 100 grams of zucchini before grating)
Handful of pepitas to decorate
Instructions
Preheat the oven to 200 degree Celsius in baking mode
In a large bowl, mash the banana.
Add the eggs, lemon juice, lemon zest, honey, coconut oil, and whisk to combine
In a medium bowl, add the shredded coconut, coconut flour, baking powder and rosemary. Combine with a fork making sure you break apart all the lumps.
Add the dry ingredients into the wet ingredients and whisk to combine. Add the grated zucchini and combine.
Line a muffin tray with muffin cups and fill each cup to the very top. Add pepitas on top to decorate.
Put in the oven and bake for 25 minutes.
Let the muffins cool down before eating for best consistency.
Notes
- Grated zucchini - the measure of ½ cup if after squeezing out the excess of water. Use a milk bag for best results - I highly recommend not skipping this step!!
- Let the muffins cool down before eating, the consistency is so much better. My personal preference is to eat them cool from the fridge 🙂
- Store in an airtight container for up to 5 days in the fridge.
Lu says
LOVE THIS RECIPE! Great to prepare for the week.
Ale says
I love using zucchini and other veggies in healthy sweet recipes !
Thank you for sharing
Blanca says
Looks so delicious!! Can I swap the banana with other fruit ?? Thanks a lot!!
alicia gonzalez tome says
Hey Blanca thanks for the comment! I haven't made these muffins with other fruits, but perhaps you could try with applesauce! Let me know how you go 🙂