2 tablespoons (30 ml) butter or coconut oil, melted
3 tablespoons (45 ml) coconut milk or heavy cream
1 tablespoon (15 ml) honey
30 drops stevia
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 cup (32 g) coconut flour, sifted
1/4 teaspoon baking powder
Preheat oven to 400 degrees F (200 C). Blend together eggs, butter, coconut milk, honey, salt, and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into muffin cups. Bake for 15 minutes.
Yield: 6 muffins
Per muffin: 8 g fat, 1.5 g net carbs, 4 g protein, 94 calories.
Recipe adopted from the book Cooking With Coconut Flour: A Delicious Low-Carb Gluten-Free Alternative to Wheat by Bruce Fife