I went against my rule and I baked! I have not done any keto baking in almost 3 years. Why? you ask, (as I was an AVID baker before keto), because I had no control. I would eat it all, as I did preketo, because it was ‘keto’. Also, the sweeteners brought back that instant craving for sugar! I lived for that sweet taste. One taste and all my cravings for sugar and carbs came back. So, I avoid sweeteners all together.
I saw this recipe on Keto Daily’s Facebook page. I always watch their videos for ideas and inspiration! They also have a website with all their recipes. Even though the original recipe does have sweetener in it, it caught my eye and I thought I could modify it.
Adapted from Keto Daily
(I cut the recipe by 1/3)
1/4 cup Coconut Flour
3 Eggs (room temperature)
4 tbsp Butter (Melted)
1/2 cup Fresh Raspberries
1 tsp Vanilla
1 tbsp Whipping Cream
Pinch of Salt
1 scant tsp Baking Powder
1 scant tbsp Lemon Juice
1/8 tsp Xanthan Gum
1. Pre-heat oven to 350ºF
2. In a large bowl combine coconut flour, salt and baking powder. Set aside.
3. Add eggs*, vanilla, lemon, cream and butter. Beat on high speed for a couple of minutes, until well combined.
*The video I watched on their Facebook post stated that the eggs must be at room temperature to avoid the ‘eggy taste’.
4. Add xanthan gum, beat an additional minute
Look how nicely it thickens! Amazing!
5. Add berries and fold, gently.
6. Scoop evenly in muffin tins, I topped with a few extra berries, and bake for 30-40 mins.
or until toothpick comes out clean and tops are slightly browned.
Allow to cool completely before trying to remove from paper cups
Just look at those! They are a thing of beauty! My God I miss baking!
I was really impressed with these muffins. I’ll be honest, I didn’t have high hopes. That’s why I only made a third of the recipe. I find keto baking to be a flop, most of the time. Also, with omitting the sweetener, I wasn’t sure how it would go.
It even looks like a muffin inside!
They are delicious! Nice and light, delicate texture. They don’t taste ‘coconuty’ at all, which I find many things with coconut flour do. Also, letting the eggs reach room temperature really worked, they are not at all eggy.
I assume most people would like it with the sweetener, but I found them sweet enough with just the berries. I will definitely be making these again, next time I will try blueberries, perhaps add a touch of cinnamon. I think I will also try a savory version adding cheese and garlic. I think with this unsweetened base the possibilities are endless!
Thanks to Keto Daily for sharing this great recipe! Check them out!