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Keto Mini Muffins

Ingredients:

Almond Flour

1 Cups

coconut flour

1/4 Cups

sweetener (such as erythritol or stevia)

1/4 Cups

baking powder

2 Teaspoons

salt

1/4 Teaspoons

ground cinnamon

1/4 Teaspoons

ground nutmeg

1/4 Teaspoons

chopped walnuts (optional)

1/4 Cups

unsweetened shredded coconut (optional)

1/4 Cups

eggs

coconut oil, melted

1/4 Cups

unsweetened almond milk

1/4 Cups

Preparation mode:

Instructions:

Preheat your oven to 350°F (175°C) and grease a 12-count mini muffin tin with coconut oil or butter.
In a large bowl, mix together the almond flour, coconut flour, sweetener, baking powder, salt, cinnamon, nutmeg, walnuts, and shredded coconut (if using).
In a separate bowl, whisk together the eggs, coconut oil, and almond milk.
Slowly add the wet ingredients to the dry ingredients, mixing until well combined.
Use a cookie scoop or spoon to divide the batter evenly among the 12 cups in the prepared muffin tin.
Bake the muffins in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of one comes out clean.
Let them cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.

Footnotes:

Note: Since this recipe is ketogenic, you may need to limit the serving size and consume it in combination with other low-carb ingredients.
Keep in mind that this recipe is high in fat, and low in carbs, so it would be suitable for a Keto diet and it is not for everybody.