Coconut Keto muffins

In a gospel loosely according to Plato and more recently Frank Zappa, ‘Necessity is the Mother of Invention’ – and that’s just how these winter-warming Keto muffins were born. For tonight at home in Byron Bay we are experiencing a very frosty winter’s night and the magnetic force of the July supermoon is causing all kinds of lunar energies to stir up emotions of uncertainty and fear.

In my clinical Chinese medicine experience the energy of fear stirs within the kidneys, and being winter, the kidneys are at their peak, so it’s imperative to keep them warm and snug – and to ward off any evil thoughts that might be doing your head in. This is where the grounding goodness of home-baked love comes in. When there’s nothing much in the fridge and it’s too cold to venture out – I know it’s not Melbourne, but it’s still bloody cold – you have to be savvy with what you have on hand.

Here’s what I scrambled together to birth these little beauties.

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Coconut Keto muffins


  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: Makes 12 1x
  • Diet: Vegetarian

Ingredients

Units Scale

1 cup coconut flour
1 cup coconut, shredded
3 tablespoons chia seeds soaked in 1/2 cup water or coconut water for 10 minutes
1 cup mixed berries, fresh or frozen
1/2 cup raw cacao nibs
1 teaspoon vanilla powder
1 teaspoon baking powder – aluminum free
Pinch salt
1/2 cup maple syrup
1/2 cup almond milk
3 eggs


Instructions

  1. Soak chia seeds in water or coconut water
  2. Preheat oven to 160-170 C.
  3. Grease a 12-hole muffin tin with melted coconut oil.
  4. In a large bowl or food processor combine all ingredients. Gently stir to combine into a wet dough
  5. Spoon into prepared muffin tray and bake for 30-40 minutes.
  6. Pierce with a skewer and when the skewer comes out clean they’re good to go!
  7. Allow to cool in the muffin pan and then turn out onto a wire rack
  8. Serve straight up or with a good dollop of lemon curd.
  • Prep Time: 15 mins
  • Cook Time: 30-40 mins
  • Category: Keto
  • Method: Bake
  • Cuisine: Modern Australian
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Lemon Curd


  • Author: Samantha Gowing
  • Yield: Yields about 1.5 cups 1x

Description

Image: Double batch, pic by Bianca Rowe.


Ingredients

Scale



3 organic eggs
1 lemon, juice and zest
2 tablespoons maple syrup
6 tablespoons coconut oil, melted


Instructions

  1. In a very clean saucepan, place eggs, lemon zest and juice, maple syrup and coconut oil
  2. Whisk together over a low heat until the mixture thickens into a glossy curd
  3. Strain through a fine mesh sieve and allow to cool
  4. The curd will continue to set in the fridge
  5. Use within 5 days

 

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