Ingredients:

1 3/4 cups of Anthony's Almond Flour

1/4 cup Anthony's Coconut Flour

2 tsp Baking powder

1/2 cup Monk fruit (if you like them a bit sweeter just add 2-3 more tablespoons of Monk fruit)

1/4 teaspoon Xanthan Gum

3 Large Eggs (room temperature)

1/4 cup of Sour Cream (room temperature)

1/2 cup Almond milk

1 tbsp Coconut extract

1/4 tsp of salt

1 1/2 tsp Cinnamon

1/2 cup Butter (measured solid, then melted)

1/2 cup chopped Walnuts

1/2 cup of Unsweetened Coconut Slices or (your choice as long as its unsweetened)

1/2 cup of Lilly's White Chocolate Chips (sugar free)

Directions:

Preheat the oven to 350*

Suggestion: use Middle rack

Spray Muffin pans really well~ set aside

In a large bowl, stir together the coconut flour, almond flour, salt, baking powder, monk fruit, xanthan gum, cinnamon

Now add the melted butter, sour cream, coconut extract, almond milk and eggs, mix well

Now Fold in the white chocolate chips, coconut and walnuts and

Scoop into well sprayed muffin pans

(take some slivers of of coconut and drop on top (see my picture)

Important: Fill muffin pans 2/3 full

*Bake Large Muffins for 20-25 minutes (I use large muffin pan)

*NOTE: cupcake size muffins ~ bake for 12-15 minutes

*Make sure to ALWAYS check muffins with toothpick (if it comes out clean its ready)*

Let the Muffins cool 10 minutes before trying to remove muffins out of pan.

ENJOY!!

Makes 12 Large muffins or 24 cupcake size muffins

Snack~ Breakfast~ Coconut~ Muffins ~Keto~ Jeleszinhas recipes

Servings: 12-14 Large or 24 cupcake size~

Serving: 1 Large or two small~ Calories 282~ Net Carbs 4.9 g

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