Keto Toasted Coconut Muffins

Ingredients:

• Dry Ingredients:
  • 2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup erythritol or your preferred low-carb sweetener
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
• Wet Ingredients:
  • 3 large eggs
  • 1/2 cup unsweetened coconut milk (or almond milk)
  • 1/4 cup melted coconut oil (or butter)
  • 1 teaspoon vanilla extract
• Optional Toppings:
  • Extra shredded coconut for sprinkling
  • Chopped nuts or sugar-free chocolate chips

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with coconut oil.
2. Toast the Coconut: Spread the shredded coconut on a baking sheet and toast it in the preheated oven for about 5-7 minutes, or until golden brown. Keep an eye on it, as it can burn quickly. Remove and let it cool slightly.
3. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, toasted shredded coconut, erythritol, baking powder, and salt. Whisk until well combined.
4. Mix Wet Ingredients: In another bowl, whisk together the eggs, coconut milk, melted coconut oil, and vanilla extract until smooth.
5. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
6. Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. If desired, sprinkle extra shredded coconut on top for added texture.
7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.