Low Carb Breakfast Muffins with Coconut Flour

What you need is a good low carb alternative to usual breakfasts. Something that fills that void without spoiling your low carb habits. Low carb breakfast muffins with coconut flour could absolutely work.

Start your day on a low carb diet with these delicious low carb breakfast muffins with coconut flour that easily fit into any keto or low carb diet. These low carb breakfast muffins with coconut flour are so easy.

Even if you don’t bake, you can do this. They are delicious and moist. You will probably want to make extra because everyone in your house will want some, even if they aren’t eating low carb like you.

The chocolatey flavor from the cacao makes them a great muffin for more than just breakfast time. They go great with your morning coffee, but they are great as a midday snack or an evening craving buster.  

Making a low carb muffin like this one comes down to finding the perfect alternatives to high carb ingredients. There are many options for sweeteners that are low carb, but Monk Fruit is one of the best.

Getting a chocolate flavor without sugary, processed chocolate is as simple as Cacao. The addition of cacao nibs not only gives you an extra dark chocolate flavor. It also packs a powerful superfood punch. To bind it all together without using regular flour, substitute it with coconut flour.

There are several options here, too, like cassava, but coconut flour gives the muffins a more interesting flavor profile. These muffins will rise a little as they bake so be sure not to overfill your muffin pan. The result is a fluffy and delicious treat for breakfast and more. 

Low Carb Breakfast Muffins with Coconut Flour

The ingredients are the most important aspect of any recipe. However, they are even more important if you want to make low carb breakfast muffins that are actually delicious.

Avocado is one of the most important ingredients in this recipe but so is the coconut flour. You can use Monk Fruit sweetener, unsweetened coconut milk, cacao powder, and cacao nibs.

The rest of the ingredients are pretty basic like baking powder, salt, eggs, and coconut oil for the pan. Together, these ingredients come together to make the best breakfast muffins you’ve had while on a low carb diet.

How to Make Low Carb Breakfast Muffins with Coconut Flour

Makes 6 large muffins or 12 mini muffins.

Preheat the oven to 350. 

In a large mixing bowl, whisk together the flour and cacao powder. Then add the sweetener, baking powder, and salt. Whisk till evenly blended. Set aside.

In another bowl, add the eggs, coconut milk, and avocado and mix with a hand blender until smooth. (You can also do this in a blender).

Fold the wet ingredients into the dry ingredients and blend again until smooth. Then fold in the cacao nibs, saving a little bit for the top of each muffin. 

Spray or grease a muffin pan with coconut oil, then fill with the mixture. Don’t over-fill as these muffins tend to rise. Sprinkle the remaining cacao nibs on top. 

Bake at 350 on the center rack for about 25 minutes. 

Once done, let the muffins cool for 30 minutes. 

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