32+ Mouthwatering Keto Coconut Flour Muffins Recipes for Every Taste

If you’re following a keto lifestyle, finding satisfying low-carb snacks can sometimes feel like a challenge, especially when you’re craving something sweet.

Enter the keto coconut flour muffin: a delicious, low-carb alternative that’s not only keto-friendly but also incredibly versatile.

Whether you’re looking for a classic breakfast muffin, a decadent chocolate treat, or something packed with fruits and spices, there’s a coconut flour muffin recipe to suit your taste.

Coconut flour is an excellent ingredient for keto baking, as it’s low in carbs, high in fiber, and provides a subtle coconut flavor that pairs well with many ingredients.

With these 32+ keto coconut flour muffin recipes, you’ll never have to worry about going off-track while enjoying a sweet, guilt-free snack.

From fruity to nutty, spiced to chocolatey, this roundup of recipes offers a muffin for every mood, making your keto journey a lot more delicious.

32+ Mouthwatering Keto Coconut Flour Muffins Recipes for Every Taste

These 32+ keto coconut flour muffin recipes are a fantastic addition to your low-carb recipe collection.

Whether you’re in the mood for a light, fruity muffin to start your day or a rich, indulgent treat for an afternoon snack, there’s a coconut flour muffin recipe here for everyone.

With just the right amount of sweetness, flavor, and texture, these muffins are sure to satisfy your cravings while keeping you on track with your keto diet.

The beauty of coconut flour lies in its ability to create muffins that are not only keto-friendly but also full of fiber, healthy fats, and protein.

And the best part?

These recipes are incredibly easy to make, and many are highly customizable, so you can add your favorite keto-friendly ingredients to make each muffin uniquely yours.

So, the next time you’re looking for a sweet snack or an on-the-go breakfast, look no further than these keto coconut flour muffin recipes.

They’re the perfect solution to satisfy your sweet tooth without compromising your low-carb goals.

Keto Coconut Flour Muffins with Almond Butter

These keto coconut flour muffins are a perfect low-carb breakfast option or snack.

The combination of coconut flour and almond butter gives them a rich, nutty flavor while keeping the carb count low. The muffins are moist, fluffy, and satisfying, making them ideal for anyone following a ketogenic diet.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup almond butter
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener (adjust to taste)
• 1 teaspoon vanilla extract
• Optional: 1/4 cup sugar-free chocolate chips (for added flavor)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter or coconut oil.
2. In a large mixing bowl, whisk the eggs, almond milk, almond butter, and melted butter together until smooth.
3. In a separate bowl, combine the coconut flour, baking soda, salt, and erythritol.
4. Slowly add the dry ingredients to the wet ingredients, stirring until fully incorporated. If you’re adding chocolate chips, fold them in at this stage.
5. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before transferring them to a wire rack.

These keto coconut flour muffins are a great addition to your ketogenic meal plan, offering a satisfying texture and rich flavor from the almond butter. They pair wonderfully with a cup of coffee or tea and are perfect for breakfast or a midday snack.

The combination of almond butter and coconut flour provides a good balance of healthy fats and fiber, helping to keep you full longer. You can also experiment with adding other keto-friendly ingredients like chia seeds, flaxseed, or a few berries for variety.

Cinnamon Keto Coconut Flour Muffins

These cinnamon-infused keto coconut flour muffins are an aromatic and flavorful treat that fits perfectly within a low-carb, ketogenic lifestyle.

They’re easy to make and offer a delightful balance of sweetness and spice, making them ideal for breakfast or an afternoon snack.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened almond milk
• 6 large eggs
• 1/4 cup butter (melted)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol (or preferred sweetener)
• 1 teaspoon vanilla extract
• Optional: 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing with butter.
2. In a large bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until well combined.
3. In another bowl, combine the coconut flour, cinnamon, baking soda, salt, and erythritol (and nutmeg if using).
4. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
5. Spoon the batter into the muffin tin, filling each muffin cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for a few minutes before transferring to a wire rack.

These cinnamon keto coconut flour muffins are wonderfully moist with just the right amount of spice. The combination of coconut flour and cinnamon creates a naturally sweet and comforting flavor, perfect for anyone craving a keto-friendly treat.

The muffins are great for a grab-and-go breakfast or a snack with a cup of tea. Plus, they’re packed with fiber from the coconut flour, making them filling and satisfying.

You can experiment by adding a few crushed nuts or seeds for added texture or drizzle them with some sugar-free syrup for extra sweetness.

Savory Keto Coconut Flour Muffins with Cheddar and Herbs

These savory keto coconut flour muffins are packed with cheddar cheese and a mix of fresh herbs, making them a great option for a savory snack or side dish.

With the richness of cheese and the aromatic flavors of herbs, these muffins are a unique take on traditional keto baked goods.

Ingredients:

• 1/2 cup coconut flour
• 3/4 cup shredded cheddar cheese
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary (or herbs of choice)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 2 tablespoons chopped fresh parsley or chives

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a muffin tin.
2. In a large mixing bowl, whisk together the eggs, almond milk, and melted butter until smooth.
3. In a separate bowl, combine the coconut flour, baking powder, garlic powder, rosemary, salt, and black pepper.
4. Slowly fold the dry ingredients into the wet ingredients, stirring until the batter is well mixed.
5. Stir in the shredded cheddar cheese and fresh herbs, if using.
6. Spoon the batter into the muffin tin, filling each muffin cup about halfway.
7. Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before removing them from the tin.

These savory keto coconut flour muffins are a delicious, cheese-filled alternative to sweet muffins, and they pair perfectly with soups, salads, or as a side dish to any meal.

The combination of cheddar cheese and herbs provides a rich, savory flavor that is satisfying and comforting. These muffins are great for meal prep and can be stored in the refrigerator for several days, making them easy to grab for a quick snack or side.

You can also freeze them for later use and simply reheat them for a warm, cheesy treat whenever you crave something savory on your keto journey.

Keto Coconut Flour Blueberry Muffins

These keto coconut flour blueberry muffins are a delightful treat packed with antioxidants from the fresh blueberries and the rich, fluffy texture of coconut flour.

They’re perfect for breakfast or a mid-day snack and are naturally low in carbs, making them an excellent option for those on a ketogenic diet.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup fresh blueberries (or frozen, thawed)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (optional for extra freshness)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large mixing bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and lemon zest.
3. In another bowl, combine the coconut flour, baking soda, salt, and erythritol.
4. Slowly fold the dry ingredients into the wet ingredients, mixing until a smooth batter forms.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

These keto coconut flour blueberry muffins are a great way to enjoy the taste of fresh fruit while staying within your keto limits. The blueberries provide a burst of flavor and antioxidants, while the coconut flour keeps the muffins light and fluffy.

The addition of lemon zest enhances the overall flavor profile, making these muffins a refreshing option.

They are perfect for a keto-friendly breakfast, packed with nutrients and healthy fats, and can also be a wonderful dessert when you’re craving something sweet without the carbs.

Chocolate Keto Coconut Flour Muffins

For all chocolate lovers on a keto diet, these chocolate coconut flour muffins are a dream come true.

Rich, decadent, and low-carb, these muffins are packed with cocoa and topped with sugar-free chocolate chips, making them a delicious and satisfying treat that won’t kick you out of ketosis.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or your preferred sweetener
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips (optional, for extra chocolatey goodness)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large mixing bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth.
3. In another bowl, combine the coconut flour, cocoa powder, baking soda, salt, and erythritol.
4. Slowly add the dry ingredients to the wet ingredients, stirring until well combined.
5. If using, fold in the sugar-free chocolate chips for extra chocolate flavor.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

These keto chocolate coconut flour muffins are a perfect way to indulge in a chocolate craving while staying low-carb. The rich cocoa powder gives them an intense chocolate flavor, while the coconut flour ensures a light and fluffy texture.

Whether enjoyed for breakfast, as a snack, or as a dessert, these muffins will satisfy your sweet tooth without derailing your ketogenic lifestyle.

For added richness, you can drizzle them with sugar-free chocolate syrup or serve them with whipped cream for an even more decadent treat.

Pumpkin Spice Keto Coconut Flour Muffins

Perfect for fall or anytime you’re craving a spiced muffin, these pumpkin spice keto coconut flour muffins are packed with flavor and fiber.

They’re made with pumpkin puree, which adds moisture, along with a blend of warm spices, creating a cozy, delicious muffin that’s also low in carbs.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup pumpkin puree (unsweetened)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk together the eggs, almond milk, pumpkin puree, melted butter, and vanilla extract.
3. In another bowl, combine the coconut flour, baking soda, cinnamon, nutmeg, ginger, salt, and erythritol.
4. Slowly add the dry ingredients to the wet ingredients, mixing until smooth.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These keto coconut flour pumpkin spice muffins are the ultimate fall treat, but they can be enjoyed year-round. The combination of pumpkin and warm spices creates a cozy and flavorful muffin that is moist and satisfying.

Coconut flour keeps the muffins light while still providing a filling, low-carb option. They’re perfect for breakfast, an afternoon snack, or even as a holiday dessert for those on a ketogenic diet.

You can also add a few chopped walnuts or pecans for added crunch and extra nutrition.

Keto Coconut Flour Banana Muffins

These keto coconut flour banana muffins offer the familiar, comforting flavor of bananas while keeping the carb count low.

Made with a combination of coconut flour and a small amount of banana extract, these muffins taste just like the real thing but without the sugar. They’re a great option for a quick breakfast or a satisfying snack.

Ingredients:

• 1/2 cup coconut flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1 teaspoon banana extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol (or preferred sweetener)
• 1/2 teaspoon vanilla extract
• Optional: 1/4 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter or coconut oil.
2. In a large bowl, whisk the eggs, almond milk, melted butter, banana extract, and vanilla extract until smooth.
3. In another bowl, combine the coconut flour, baking soda, salt, and erythritol.
4. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
5. If desired, fold in the chopped walnuts or pecans for added texture.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack.

These keto coconut flour banana muffins bring a rich, aromatic flavor with the essence of bananas without the high sugar content of traditional recipes. The banana extract gives a subtle, authentic taste while keeping the carb count low.

The addition of walnuts or pecans not only enhances the flavor but also adds healthy fats and crunch. These muffins are perfect for those who miss the taste of banana bread but still want to stick to a keto lifestyle.

They can be enjoyed for breakfast, as a snack, or even as a dessert with a cup of coffee.

Keto Coconut Flour Zucchini Muffins

These keto coconut flour zucchini muffins are a great way to sneak in some veggies while keeping the muffins low-carb.

Zucchini adds moisture and fiber without affecting the flavor too much, making these muffins a healthy and delicious treat. The blend of cinnamon and nutmeg offers a warm, comforting taste, perfect for any time of the day.

Ingredients:

• 1/2 cup coconut flour
• 1 cup grated zucchini (squeeze out excess moisture)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• Optional: 1/4 cup chopped walnuts or sunflower seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter or coconut oil.
2. In a large bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until smooth.
3. In another bowl, combine the coconut flour, baking soda, cinnamon, nutmeg, salt, and erythritol.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in the grated zucchini, making sure to remove excess moisture from the zucchini before adding it to the batter. You can also add chopped walnuts or sunflower seeds at this stage for texture.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring to a wire rack.

These keto coconut flour zucchini muffins are a fantastic way to incorporate more vegetables into your diet without sacrificing flavor.

The zucchini helps keep the muffins moist, while the spices add warmth and depth. Whether you’re looking for a low-carb breakfast, snack, or side dish, these muffins fit the bill. The walnuts or sunflower seeds add healthy fats and a pleasant crunch, making each bite even more enjoyable.

You can store these muffins in the refrigerator for several days or freeze them for future use.

Keto Coconut Flour Lemon Poppy Seed Muffins

Bright, tangy, and delicious, these keto coconut flour lemon poppy seed muffins are a refreshing twist on the classic.

The combination of lemon zest and poppy seeds gives these muffins a citrusy punch, while the coconut flour keeps them light and fluffy. These muffins are perfect for breakfast or an afternoon treat.

Ingredients:

• 1/2 cup coconut flour
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 2 tablespoons poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter or coconut oil.
2. In a large bowl, whisk the eggs, almond milk, melted butter, lemon juice, and vanilla extract until smooth.
3. In a separate bowl, combine the coconut flour, baking soda, salt, erythritol, and lemon zest.
4. Slowly add the dry ingredients to the wet ingredients and stir until fully combined.
5. Fold in the poppy seeds, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These keto coconut flour lemon poppy seed muffins are a bright and tangy treat that’s perfect for any occasion. The zesty lemon flavor pairs beautifully with the crunch of poppy seeds, creating a refreshing and light muffin that’s ideal for breakfast or dessert.

The use of coconut flour ensures these muffins are low-carb, while the sweetness of erythritol keeps them keto-friendly.

Whether you enjoy them as part of your morning routine or as a light snack during the day, these muffins offer a delicious citrusy twist that will satisfy your cravings without compromising your keto goals.

Keto Coconut Flour Carrot Muffins

These keto coconut flour carrot muffins are a healthier twist on the classic carrot cake. Made with finely grated carrots and aromatic spices, these muffins are a perfect way to enjoy the flavors of fall while staying low-carb.

The coconut flour provides a fluffy, light texture, and the warm spices make each bite comforting and satisfying.

Ingredients:

• 1/2 cup coconut flour
• 1 cup finely grated carrots (about 2 medium-sized carrots)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• Optional: 1/4 cup chopped walnuts or raisins (for extra texture)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter.
2. In a large mixing bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
3. In another bowl, combine the coconut flour, cinnamon, nutmeg, ginger, baking soda, salt, and erythritol.
4. Slowly add the dry ingredients to the wet ingredients, stirring until combined.
5. Gently fold in the grated carrots and, if using, chopped walnuts or raisins.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack.

These keto coconut flour carrot muffins are a perfect balance of sweet and spiced flavors. The coconut flour makes them light and fluffy, while the grated carrots provide natural sweetness and moisture.

Whether you enjoy them for breakfast, as a snack, or as a low-carb dessert, these muffins are a tasty, nutritious option.

The optional walnuts or raisins add a bit of crunch and extra flavor, but they can be skipped for a more classic carrot muffin. Perfect for fall or anytime you want a wholesome treat without the carbs!

Keto Coconut Flour Strawberry Muffins

These keto coconut flour strawberry muffins are a sweet and refreshing way to enjoy strawberries while keeping your carb count in check.

The coconut flour provides a light, airy texture while the strawberries add bursts of fresh flavor, making these muffins a delightful treat for anyone on a ketogenic diet.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup fresh strawberries (diced)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional for added brightness)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and lemon zest (if using).
3. In a separate bowl, combine the coconut flour, baking soda, salt, and erythritol.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Gently fold in the diced strawberries, being careful not to break them up too much.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack.

These keto coconut flour strawberry muffins are a perfect way to enjoy the sweetness of strawberries without spiking your carbs. The fresh fruit adds a natural sweetness and a juicy burst of flavor, while the coconut flour keeps the muffins light and airy.

The addition of lemon zest enhances the strawberry flavor and adds a refreshing touch. These muffins are perfect for a spring or summer breakfast or snack and are great for meal prep.

They can be stored in the refrigerator for several days or frozen for later enjoyment.

Keto Coconut Flour Mocha Muffins

For coffee and chocolate lovers, these keto coconut flour mocha muffins combine the rich flavors of coffee and cocoa, making them an indulgent yet low-carb treat.

Perfect for a morning pick-me-up or an afternoon snack, these muffins are moist, chocolatey, and full of depth, with a hint of espresso to complement the cocoa.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup brewed espresso or strong coffee (cooled)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• Optional: 1/4 cup sugar-free chocolate chips (for extra chocolatey goodness)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter.
2. In a large bowl, whisk together the eggs, almond milk, melted butter, brewed espresso, and vanilla extract until smooth.
3. In a separate bowl, combine the coconut flour, cocoa powder, baking soda, salt, and erythritol.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. If using, fold in the sugar-free chocolate chips for added richness.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These keto coconut flour mocha muffins are a decadent treat that blends the boldness of coffee with the richness of chocolate. The cocoa and espresso create a deeply satisfying flavor that’s perfect for anyone on a keto diet with a craving for something sweet yet low-carb.

The sugar-free chocolate chips are optional but add an extra layer of indulgence. These muffins are perfect for a morning coffee pairing, or as a post-lunch snack.

You can also enjoy them as an evening dessert without feeling guilty about your carb intake.

Keto Coconut Flour Peach Muffins

These keto coconut flour peach muffins bring the flavors of summer into a low-carb treat. Made with fresh, juicy peaches, these muffins are lightly sweetened with erythritol and flavored with a hint of cinnamon.

They’re a perfect way to enjoy the taste of fresh fruit without the carbs, making them an excellent addition to your keto meal plan.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup fresh peaches (diced)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large mixing bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and ground cinnamon.
3. In a separate bowl, combine the coconut flour, baking soda, salt, and erythritol.
4. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
5. Gently fold in the diced peaches, being careful not to break them up too much.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

These keto coconut flour peach muffins are a delightful, low-carb way to enjoy the taste of summer peaches without the sugar. The peaches provide natural sweetness and moisture, while the cinnamon adds a cozy, aromatic note.

These muffins are perfect for breakfast, a snack, or even as a light dessert. Whether enjoyed warm or cold, they’re a refreshing and delicious treat for any keto enthusiast.

Keto Coconut Flour Apple Cinnamon Muffins

These keto coconut flour apple cinnamon muffins are perfect for those who crave the comforting flavors of apples and cinnamon but want to keep things low-carb.

The apples are replaced with a small amount of apple extract to keep the carb count low while still achieving the classic, sweet-tart flavor. These muffins are soft, moist, and just sweet enough for a satisfying keto-friendly snack.

Ingredients:

• 1/2 cup coconut flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1 tablespoon apple extract
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• Optional: 1/4 cup chopped pecans or walnuts for added crunch

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large mixing bowl, whisk together the eggs, almond milk, melted butter, apple extract, and vanilla extract.
3. In another bowl, combine the coconut flour, cinnamon, nutmeg, baking soda, salt, and erythritol.
4. Slowly add the dry ingredients to the wet ingredients and stir until smooth.
5. If desired, fold in the chopped pecans or walnuts for added texture.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack.

These keto coconut flour apple cinnamon muffins bring a warm, comforting flavor reminiscent of fall. By using apple extract, you get the essence of apple without the sugar, keeping the carbs low while still satisfying your craving for something sweet.

The combination of cinnamon and nutmeg adds warmth and depth to each muffin, making them perfect for a cozy breakfast or a comforting afternoon snack. You can even add chopped pecans or walnuts to give them an extra layer of flavor and crunch.

These muffins are a perfect keto-friendly substitute for traditional apple muffins.

Keto Coconut Flour Chocolate Mint Muffins

These keto coconut flour chocolate mint muffins are a delicious, refreshing treat that combines the rich taste of chocolate with the cool, minty flavor.

The combination of cocoa and peppermint extract is perfect for those who enjoy a bit of minty freshness in their desserts, and the coconut flour keeps the muffins light and low-carb.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• Optional: 1/4 cup sugar-free chocolate chips for extra richness

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter or coconut oil.
2. In a large bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and peppermint extract until smooth.
3. In a separate bowl, combine the coconut flour, cocoa powder, baking soda, salt, and erythritol.
4. Gradually add the dry ingredients to the wet ingredients and stir until fully incorporated.
5. If desired, fold in the sugar-free chocolate chips for extra chocolate flavor.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

These keto coconut flour chocolate mint muffins are a perfect treat for chocolate and mint lovers. The rich chocolate flavor pairs beautifully with the refreshing peppermint, creating a unique and delicious muffin that feels indulgent while being completely keto-friendly.

The sugar-free chocolate chips add an extra chocolatey richness, but they’re optional if you prefer a lighter version. These muffins are ideal for a mid-day snack or dessert and will definitely satisfy your sweet tooth without kicking you out of ketosis.

Keto Coconut Flour Blueberry Muffins

These keto coconut flour blueberry muffins are bursting with fresh blueberries and are lightly sweetened with erythritol, making them a perfect low-carb treat.

The coconut flour provides a soft and fluffy texture, while the blueberries add a burst of fruity flavor in every bite. These muffins are great for breakfast or a quick snack.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup fresh blueberries (or frozen, if preferred)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional for extra freshness)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter.
2. In a large bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and lemon zest (if using) until well combined.
3. In a separate bowl, combine the coconut flour, baking soda, salt, and erythritol.
4. Gradually add the dry ingredients to the wet ingredients and stir until smooth.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

These keto coconut flour blueberry muffins are a delightful, low-carb alternative to traditional blueberry muffins. The blueberries provide a natural sweetness, while the lemon zest adds a touch of brightness that complements the fruit perfectly.

These muffins are perfect for breakfast, brunch, or as a healthy snack during the day. They’re great to make in advance and store in the fridge for a quick, keto-friendly option whenever you need it.

Keto Coconut Flour Pumpkin Spice Muffins

These keto coconut flour pumpkin spice muffins are perfect for fall, combining the warm flavors of pumpkin, cinnamon, and nutmeg in a low-carb muffin.

The coconut flour creates a soft, moist texture while keeping the carb count low. These muffins are an excellent way to enjoy the seasonal flavors of pumpkin without the added sugar.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup canned pumpkin puree (unsweetened)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter or coconut oil.
2. In a large bowl, whisk the eggs, almond milk, melted butter, pumpkin puree, and vanilla extract until smooth.
3. In a separate bowl, combine the coconut flour, pumpkin pie spice, cinnamon, nutmeg, baking soda, salt, and erythritol.
4. Slowly add the dry ingredients to the wet ingredients and stir until the mixture is well combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These keto coconut flour pumpkin spice muffins are a fantastic fall treat, offering the delicious flavors of pumpkin and spices while keeping your carb intake low. The combination of cinnamon, nutmeg, and pumpkin pie spice creates a warm and cozy aroma that fills your kitchen as they bake.

Whether you enjoy them for breakfast, as a snack, or as a light dessert, these muffins are a keto-friendly way to indulge in the fall flavors you love without the sugar.

Keto Coconut Flour Almond Joy Muffins

These keto coconut flour Almond Joy muffins are inspired by the popular chocolate candy bar, combining the richness of cocoa, the sweetness of coconut, and the crunch of almonds.

They’re a low-carb alternative that will satisfy your sweet tooth without compromising your keto goals. The perfect combination of chocolate and coconut, these muffins are a true treat!

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped almonds (plus a few extra for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and erythritol until smooth.
3. In another bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
5. Fold in the shredded coconut and chopped almonds.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Top each muffin with a few extra chopped almonds.
8. Bake for 18-22 minutes, or until the muffins are firm to the touch and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

These keto coconut flour Almond Joy muffins are a rich and satisfying treat that brings together chocolate, coconut, and almonds in perfect harmony.

The shredded coconut adds a chewy texture, while the almonds provide a delightful crunch. These muffins are perfect for satisfying a chocolate craving or enjoying a delicious snack that won’t derail your keto diet.

They’re great as a midday treat or even as a dessert paired with a cup of coffee.

Keto Coconut Flour Lemon Poppy Seed Muffins

These keto coconut flour lemon poppy seed muffins are bright, zesty, and full of flavor. The refreshing citrus from the lemon combined with the slight crunch from the poppy seeds creates a muffin that is both light and satisfying.

Perfect for breakfast or an afternoon snack, these muffins are low-carb and bursting with a tangy, sweet flavor that will keep you coming back for more.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup poppy seeds
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
3. In a separate bowl, combine the coconut flour, poppy seeds, baking soda, salt, and erythritol.
4. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

These keto coconut flour lemon poppy seed muffins are a delightful way to enjoy the classic combination of lemon and poppy seeds while keeping your carb intake in check. The lemon zest and juice give the muffins a refreshing burst of citrus flavor, while the poppy seeds add a subtle crunch.

These muffins are perfect for a light breakfast, a snack, or even a dessert. They’re sure to brighten up your day and provide a satisfying treat without the carbs!

Keto Coconut Flour Chocolate Chip Muffins

These keto coconut flour chocolate chip muffins are a chocolate lover’s dream! With rich cocoa and sugar-free chocolate chips, these muffins are decadent yet low-carb, making them the perfect treat when you’re craving something sweet but want to stick to your keto diet.

The coconut flour ensures they’re soft and fluffy, and the chocolate chips melt perfectly for a gooey, indulgent muffin.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips (or more, depending on preference)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large mixing bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and erythritol until smooth.
3. In a separate bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
5. Gently fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the batter.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

These keto coconut flour chocolate chip muffins are an absolute treat for chocolate lovers. The cocoa powder and sugar-free chocolate chips create a rich, indulgent flavor that will satisfy your cravings without the carbs.

The muffins are perfectly moist, with a delicate crumb, thanks to the coconut flour. Whether enjoyed as a snack, dessert, or breakfast, these muffins are a great low-carb option that feels like a sweet indulgence!

Keto Coconut Flour Chia Seed Muffins

These keto coconut flour chia seed muffins are packed with nutritious chia seeds, which add a slight crunch and boost the fiber content.

The coconut flour keeps the muffins light and fluffy, and they are perfectly sweetened with erythritol, making them a great low-carb snack. The chia seeds also help to add healthy fats to your diet, making these muffins a wholesome treat.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup chia seeds
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large mixing bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and erythritol until smooth.
3. In a separate bowl, combine the coconut flour, chia seeds, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

These keto coconut flour chia seed muffins are a deliciously healthy snack that will keep you satisfied without the carbs. The chia seeds add a delightful crunch and extra nutrients like omega-3 fatty acids and fiber.

These muffins are perfect for meal prep and can be enjoyed as a quick breakfast or a nourishing snack during the day. They’re a simple, yet satisfying, way to add more healthy fats and fiber to your keto diet.

Keto Coconut Flour Cinnamon Swirl Muffins

These keto coconut flour cinnamon swirl muffins combine a sweet, spiced cinnamon swirl with a soft and fluffy coconut flour base.

The muffin batter itself is mildly sweetened, allowing the cinnamon swirl to shine through, giving these muffins a warm, comforting flavor. Perfect for breakfast or an afternoon treat, these muffins are a delightful way to enjoy the cozy flavors of cinnamon while staying low-carb.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened almond milk
• 6 large eggs
• 1/4 cup butter (melted)
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 tablespoon ground cinnamon (for the swirl)
• 2 tablespoons sweetener (for the swirl, preferably erythritol)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large mixing bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and erythritol until smooth.
3. In a separate bowl, combine the coconut flour, baking soda, salt, and ground cinnamon.
4. Slowly add the dry ingredients to the wet ingredients, stirring until well combined.
5. In a small bowl, mix together the 1 tablespoon cinnamon and 2 tablespoons erythritol for the cinnamon swirl.
6. Spoon half of the batter into the muffin tin, then sprinkle a bit of the cinnamon mixture on top of each muffin. Add the remaining batter and top with the rest of the cinnamon swirl mixture.
7. Use a toothpick or knife to gently swirl the cinnamon mixture into the muffin batter.
8. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

These keto coconut flour cinnamon swirl muffins are the perfect low-carb, cozy treat. The cinnamon swirl creates a rich, sweet contrast to the slightly savory coconut flour base, making these muffins a comforting snack for any time of the day.

They’re simple to make and a great option if you’re craving something warm and flavorful but want to stay within your keto goals. Enjoy them with a cup of coffee or tea for the ultimate indulgence!

Keto Coconut Flour Raspberry Lemon Muffins

These keto coconut flour raspberry lemon muffins combine the tartness of raspberries with the bright citrus flavor of lemon.

The coconut flour gives the muffins a light and airy texture while keeping them low in carbs. The combination of sweet berries and zesty lemon is a refreshing and delicious way to enjoy a guilt-free muffin.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup fresh raspberries (or frozen)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
3. In another bowl, combine the coconut flour, baking soda, salt, and erythritol.
4. Slowly add the dry ingredients to the wet ingredients and stir until the mixture is fully combined.
5. Gently fold in the raspberries, being careful not to break them up too much.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring to a wire rack.

These keto coconut flour raspberry lemon muffins are a perfect balance of tart and sweet. The fresh raspberries burst with flavor, and the lemon zest adds a refreshing, citrusy kick. The coconut flour gives the muffins a delicate texture, while the sweetener keeps them low in carbs.

These muffins are ideal for a light breakfast, snack, or a refreshing treat anytime you want something fruity and satisfying on your keto diet.

Keto Coconut Flour Peanut Butter Muffins

These keto coconut flour peanut butter muffins are rich, nutty, and absolutely delicious.

The creamy peanut butter gives the muffins a dense and moist texture, while the coconut flour helps to keep the carbs low. Sweetened with erythritol, these muffins are the perfect keto-friendly snack for peanut butter lovers.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup peanut butter (unsweetened and natural)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk together the eggs, almond milk, melted butter, peanut butter, and vanilla extract until smooth.
3. In a separate bowl, combine the coconut flour, baking soda, salt, and erythritol.
4. Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is well combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before transferring to a wire rack.

These keto coconut flour peanut butter muffins are a rich, indulgent treat for anyone who loves peanut butter. The peanut butter provides a satisfying, savory depth of flavor, while the coconut flour keeps them light and fluffy.

These muffins are a great option for breakfast, an after-workout snack, or an anytime treat that’s sure to satisfy your hunger without kicking you out of ketosis.

Enjoy them with a cup of coffee or on their own for a deliciously nutty bite!

Keto Coconut Flour Banana Nut Muffins

These keto coconut flour banana nut muffins give you all the flavors of a classic banana bread, but with far fewer carbs. The banana flavor is enhanced with the addition of chopped walnuts, making for a satisfying, slightly crunchy texture.

These muffins are perfect for anyone looking to enjoy the comforting flavors of banana bread while staying within their keto diet.

Ingredients:

• 1/2 cup coconut flour
• 2 medium ripe bananas (mashed)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts (optional for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large mixing bowl, whisk the eggs, almond milk, melted butter, mashed bananas, and vanilla extract until smooth.
3. In another bowl, combine the coconut flour, baking soda, salt, and erythritol.
4. Slowly add the dry ingredients to the wet ingredients and stir until fully combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
6. Top each muffin with a few chopped walnuts (optional).
7. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before transferring to a wire rack.

These keto coconut flour banana nut muffins offer a delicious low-carb alternative to traditional banana bread. The bananas add just enough natural sweetness and flavor without compromising the keto-friendly nature of the recipe.

The walnuts add a satisfying crunch, giving each bite a little texture. These muffins are great for breakfast, snacks, or even a light dessert. They store well in the fridge and make a perfect grab-and-go option.

Keto Coconut Flour Chocolate Hazelnut Muffins

These keto coconut flour chocolate hazelnut muffins are an indulgent treat that will satisfy any chocolate lover’s cravings.

The combination of rich cocoa and crunchy hazelnuts creates a decadent flavor profile, while the coconut flour keeps the muffins light and low in carbs. They’re a great option for dessert or an afternoon snack.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup chopped hazelnuts
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and erythritol until smooth.
3. In a separate bowl, combine the coconut flour, cocoa powder, baking soda, salt, and chopped hazelnuts.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Gently fold in the sugar-free chocolate chips if using.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before transferring to a wire rack.

These keto coconut flour chocolate hazelnut muffins are a rich, chocolatey delight with a satisfying crunch from the hazelnuts. The cocoa powder adds deep chocolate flavor, while the hazelnuts provide a nice nutty texture that complements the softness of the coconut flour base.

Whether you enjoy them as a dessert or a mid-afternoon snack, these muffins are a perfect way to indulge in a sweet treat while staying keto-friendly.

Keto Coconut Flour Carrot Cake Muffins

These keto coconut flour carrot cake muffins combine all the flavors of a traditional carrot cake into a delicious low-carb muffin.

The natural sweetness of the carrots is enhanced by warm spices like cinnamon and nutmeg, while the coconut flour gives the muffins a light and fluffy texture. Topped with a cream cheese frosting (optional), these muffins are perfect for a special treat.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup grated carrots (about 2 medium carrots)
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter (melted)
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and erythritol until smooth.
3. In a separate bowl, combine the coconut flour, cinnamon, nutmeg, baking soda, and salt.
4. Slowly add the dry ingredients to the wet ingredients and stir until fully combined.
5. Fold in the grated carrots and chopped nuts (if using).
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before transferring to a wire rack.

These keto coconut flour carrot cake muffins are the perfect low-carb way to enjoy the flavors of carrot cake. The warm spices create a comforting aroma as they bake, and the grated carrots add just the right amount of sweetness.

The muffins are moist and tender, and the addition of walnuts or pecans gives them an extra crunch. If you’re craving a little extra sweetness, top them with a dollop of sugar-free cream cheese frosting. These muffins are an excellent option for breakfast, dessert, or an afternoon snack.