Cooking 7 options for keto muffins, cupcakes or cupcakes without a microwave

8

Prepared by: Ira Samokhina

02/19/2018 Cooking time: 30 min

Delight your loved ones by preparing fragrant coconut muffins for breakfast. They turn out very tender and airy, with a pleasant coconut taste. Be sure to make it next weekend!

What is the difference between a keto cupcake and a regular cupcake?

Unlike the usual cupcake or muffin, keto cupcake is prepared without sugar. Wheat flour on keto is most often replaced with almond or coconut flour. Instead of sugar, use sweeteners:

• erythritol;
• allulose;
• mixtures with stevia extracts.

It is worth noting that eggs, yogurt, cottage cheese and butter are keto friends, so feel free to add them to muffins along with vanilla and other spices. You can also afford a handful of berries in a cupcake, for the sake of vitamins and pleasant taste.

"Paradisaic delight"

You will need:

• one and a half cups of flour;
• one and a half spoons (tea) of baking soda;
• a quarter spoon (teaspoon) of soda;
• three quarters of a cup of sugar;
• one egg plus two whites;
• spoon (teaspoon) of coconut extract;
• two-thirds cup coconut milk (canned), room temperature;
• 120 grams of grated coconut pulp.

Cream:

• 200 grams of butter at room temperature;
• 400 grams of powdered sugar;
• a teaspoon of coconut extract;
• 3 tablespoons (tablespoons) canned coconut milk.

Keto cheesecake with blueberries

This low carb muffin is an absolute hit of mine. I recommend using allulose, then the keto muffin is practically indistinguishable from a regular muffin. The only difference between a sweetener and sugar is that it caramelizes and burns faster. To avoid this, it is better to bake cupcakes at a temperature no higher than 140 degrees. Blueberries go perfectly with cottage cheese and lemon zest. But if you want to reduce the amount of carbohydrates, you can replace the berries with raspberries or cranberries.

Ingredients for 16 servings

• 1.5 kg of cottage cheese;
• 4 eggs;
• 70 g or 7 tbsp. l. sweetener;
• 1/2 cup fresh or 1/4 cup dried blueberries;
• zest of 1 lemon;
• 4 tbsp. l. yogurt (optional).

Preparation

1. First of all, preheat the oven to 140°C.
2. Beat the egg whites with a kitchen mixer until stiff foam forms.
3. Beat the yolks separately, mixing them with the sweetener. Continue stirring until you achieve a fluffy, light yellow consistency.
4. Gradually stir the cottage cheese into the yolk mixture. I also added 4 tablespoons of yogurt to soften the crumbly curd a little.
5. Reduce speed and continue stirring. Once the mixture is smooth, carefully fold in the egg whites. Use a rubber or wooden spatula to maintain airiness.
6. You can add half a cup of fresh or a quarter of dried blueberries to the mixture. It's not obligatory. But I find berries add a flavorful, fruity note to our keto muffins.
7. Take 16 silicone molds and pour the dough into them. It will be quite runny if done correctly. Bake in the oven for up to 60 minutes.

Adviсe

• It is advisable to cover the muffins with aluminum foil 15 minutes before cooking so that they are completely baked and do not burn.
• I used silicone molds; they are easier to remove the baked goods from.
• Metal or paper forms will also work. But don't forget to lubricate them with oil first.
• Adding yogurt depends on how dry your curd is. If it is soft or moderately crumbly, then you can completely abandon this ingredient.

The nutritional value

• calorie content - 116 kcal
• fats - 5 g
• carbohydrates - 4 g
• proteins - 13 g

Keto Coconut Flour Cinnamon Cake

Keto coconut flour muffins are a great alternative to traditional baked goods thanks to their tropical nut flavor and unique aroma that masks the aftertaste of sweeteners. These cupcakes are also flavored:

• vanillin;
• cinnamon;
• lime zest;
• banana extract;
• cardamom;
• ginger

Did you know that the abundance of healthy vegetable fats and record fiber content makes coconut flour one of the essential elements of a keto diet?

Ingredients for 8 muffins

• 2 tbsp. l. melted coconut oil;
• 1/2 cup coconut flour;
• 3 tbsp. l. sweetener;
• 1.5 tsp. baking powder;
• 1.5 tsp. vanilla;
• 1 tsp. cinnamon;
• 3 eggs;
• 180 ml coconut milk;
• 1/2 cup coconut flakes (optional)

Preparation

1. Be a super efficient, time-pressuring bastard and first preheat the oven to 350°F.
2. Prepare 8 standard muffin pans by spraying with cooking spray or greasing the insides.
3. Add coconut oil and milk to eggs.
4. Combine flour with sweetener, vanilla and cinnamon. You can also add coconut or other filler here.
5. Gradually stir the dry mixture into the egg mixture. The consistency should be uniform.
6. Divide the batter between the pans and bake for 25-30 minutes until the muffins are lightly browned around the edges. The finished baked goods will be firm when pressed with your finger.

Adviсe

I usually use allulose. You can make your own sweetener by mixing erythritol and stevia. This combination is twice as sweet as sugar.

The nutritional value

• calorie content - 137 kcal
• fats - 11 g
• carbohydrates - 3 g
• proteins - 4 g

Useful tips and tricks

The following tips will help you prepare delicious baked goods with coconut milk:

• flour for any dish should be carefully sifted, then the treats will turn out more airy and without lumps;

• It is desirable that all products be at the same temperature, so eggs, butter and other ingredients should be removed from the refrigerator in advance;
• If you don’t have a mixer at hand, a special blender attachment, as well as a regular whisk and 2 forks put together, are suitable for whipping the product.

Delicious baked goods with the addition of coconut milk can be prepared according to different recipes. It can even be made dietary, vegetarian or lenten. And the detailed recipes from the article above will help with this.

Almond Keto Chocolate Chip Muffins

This is probably the easiest low carb keto almond flour muffin recipe. Suitable for a healthy breakfast or as a snack. The recipe makes 14-15 muffins.

Ingredients

• 1 cup finely ground almond flour;
• 2 tbsp. l. erythritol or 1 tbsp. l. Sahara;
• 1/4 cup milk;
• 1 large egg;
• 0.5 tbsp. l. baking powder;
• 1/4 tsp. salt.

If desired, you can add chopped chocolate chips, walnuts, cinnamon, etc.

Preparation

1. Preheat oven to 170°C. Grease keto cupcake pans with butter.
2. Combine and mix dry ingredients thoroughly. Then add the rest and bring the mixture until smooth.
3. Divide the batter, filling each pan about 2/3 full. Bake mini cupcakes on center rack for 10 minutes. Larger muffins will need 15 minutes.
4. Remove the pastry from the oven and leave it for 10 minutes. During this time, the cupcakes will be ready and cool.
5. Carefully run a knife along the edges of each pan to remove the cupcakes.

The nutritional value

• fats - 3.8 g
• carbohydrates - 1.7 g
• proteins - 1.6 g
• fiber - 1.6

Preparing “Heavenly Delight”

This is the ultimate coconut cake recipe.

Preheat your oven to 175 degrees. Line the muffin tins with special paper liners.

Let's make the dough. Pass the flour through a sieve to oxygenate it and break up any lumps. Add baking powder, add salt and beat with a mixer.

In another bowl of a mixer, combine the butter and sugar and beat until fluffy. Then put the egg and whites there. Beat well. Now add coconut and vanilla extracts and mix. Pour in a third of the flour that was previously combined with baking powder and salt, mix at low speed, then pour in the coconut milk and mix until smooth. Now add another third of the flour, pour in the remaining milk, mix and add the remaining flour. Mix thoroughly on low speed.

Now is the time to fill the cupcake paper cups about two-thirds full. Place the cupcakes in the hot oven for about twenty minutes. You can check their readiness by inserting a match or toothpick into the middle. If it stays dry, the cupcakes are ready.

Place the finished cupcakes on a cooling rack. It is important that the air blows on them from all sides, otherwise they will rot. Place the coconut flakes in a saucer. Prepare the glaze. In a mixer, beat the butter until fluffy. Add coconut extract, powdered sugar and a couple of tablespoons of coconut milk to it. Dip the cupcakes first into the frosting and then into the shavings.

Lemon keto muffins

Lemon cupcakes are light and not too sweet. They are great for breakfast or afternoon snack. The recipe makes 12 muffins. Total cooking time: 40 minutes.

Ingredients

For the test:

• 2.5 cups almond flour;
• 1/2 cup granulated sweetener;
• 2 tsp. baking powder;
• 1/3 cup melted unsalted butter;
• 1/3 regular or almond milk;
• 3 large eggs;
• 1/2 cup sour cream;
• 1 tsp. vanilla;
• 2 tbsp. l. lemon juice;
• 1.5 tsp. lemon zest.

For the glaze:

• 1 tbsp. l. freshly squeezed lemon juice;
• 1 tbsp. l. heavy cream;
• 4 tbsp. l. powdered sweetener.

Preparation

1. Preheat oven to 170°C. Prepare a baking sheet by placing 12 paper cups on it.
2. In a large bowl, whisk together almond flour, sweetener and baking powder.
3. Separately combine butter, milk, sour cream, vanilla, lemon juice and zest. Add eggs one at a time and beat thoroughly.
4. Add dry ingredients to the liquid mixture. Stir until the dough is smooth. Flour should also be added in parts.
5. Pour the batter into the prepared pans, filling each about 3/4 full, and bake for 23-25 ​​minutes.
6. To make the glaze, combine the ingredients in a small bowl and whisk until smooth. Once the cupcakes have cooled, frost them.

Tips for making lemon muffins

• Use premium almond flour for a nicer texture.
• You can use any sweeteners in the recipe.
• Sour cream can be replaced with Greek yogurt. True, this will change the nutritional value and amount of carbohydrates.

The nutritional value

• calorie content - 241 kcal
• fats - 21 g
• saturated fat - 6 g
• cholesterol - 62 mg
• carbohydrates - 6 g
• net carbs - 3 g
• sugar - 2 g
• proteins - 2 g
• fiber - 3 g
• sodium - 28 mg

Keto cupcake with raspberries and cream cheese

This cream cheese and raspberry muffin is low carb and tastes like cheesecake. Contains no gluten. This cupcake is great on its own, but can also be topped with fruit or nuts.

Ingredients for 12 cupcakes

• 450 g cream cheese;
• 1/2 cup sweetener;
• 2 eggs;
• 1/4 tsp. xanthan gum (optional);
• 1/2 tsp. vanilla;
• 1/4 cup raspberries;
• 1/4 cup almond flour.

Preparation

1. Mash the cream cheese with a mixer into a creamy mass.
2. Add sweetener, xanthan gum, eggs and vanilla.
3. Beat until smooth.
4. Add almond flour and raspberries and mix thoroughly.
5. Divide the dough into lined molds. Makes about 12 servings.
6. Bake at 170°C for about 20 minutes. Focus on the surface of the cupcake. When brown, remove and cool muffins.

Adviсe

• Cheese muffins are best stored in the refrigerator. They taste better if served chilled.
• To obtain a homogeneous mass, use cheese at room temperature. And adding 4 eggs instead of 2 will create a lighter texture, making the muffin closer to cheesecake.
• Instead of raspberries, you can add blueberries, strawberries or blackberries. Any berries will do, as will chocolate chips and nuts.
• Place the batter in a pint jar with a lid. Steam the muffins for 15 minutes. Then open the lid slightly and leave for another 20 minutes.

The nutritional value

• calorie content - 155 kcal
• fats - 15 g
• saturated fat - 8 g
• cholesterol - 69 mg
• carbohydrates - 3 g
• sugar - 2 g
• proteins - 4 g
• fiber - 1 g
• sodium - 134 mg
• potassium - 78 mg
• calcium - 47 mg

Coconut chocolate treat

Cupcakes attract special attention. Compact, miniature desserts are a favorite treat for children. Every housewife will be able to pamper all household members. All you need to do is prepare the ingredients and put in a little effort.

Baking with coconut and chocolate needs no introduction. The original appearance, amazing aroma, amazing taste make the delicacy one of the most sought after.

Ingredients:

• vanilla sugar – 10 g;
• coconut flakes – 220 g;
• flour – 40 g;
• soda – 8 g;
• sugar – 150 g;
• cream – 250 ml;
• salt - a pinch;
• chocolate – 70 g;
• egg – 3 pcs.

Preparation:

1. This coconut cake recipe is easy to make. It is enough to prepare all the ingredients; they should be on hand.
2. Take coconut flakes, flour, soda, vanilla sugar, salt, mix everything. For convenience, you can use a whisk.
3. Separate the whites from the yolks.
4. Prepare a separate container. Combine yolks, cream, sugar. Mix everything until smooth.
5. Carefully pour the liquid ingredients into the dry ingredients and mix.
6. Prepare the whites and beat well. However, they should be a little liquid.
7. Add the whites to the mixture and mix with a silicone spatula.
8. Prepare baking dishes and place the dough in them.
9. Cook cupcakes at a temperature of 180 degrees. It will take 25 minutes to prepare.
10. Meanwhile, start preparing the chocolate. It needs to be melted in a water bath. To do this, you need to place a pan of water on the stove and place an aluminum container on top. Place chocolate pieces in a bowl.
11. It is important to ensure that the water does not boil. If the chocolate has not melted by this time, it is advisable to remove the pan from the stove and leave for a few minutes. In this state the chocolate bar will melt.
12. Once the coconut muffins are ready, let them cool slightly. This will take 10 minutes.
13. After which the baked goods can be dipped in chocolate. As soon as it hardens, the delicacy will acquire a soft crust.
14. The treat is ready, you can invite everyone to tea.

Keto Nut Cinnamon Muffins

Judging by the reaction of my family, keto cupcakes with walnuts, rum and added vanilla cream are simply amazing!

Ingredients for 12 muffins

For the test:

• 3 eggs (195 g without shell);
• 80 ml MCT or liquid coconut oil;
• 50 g cream cheese;
• 1 tbsp. l. cinnamon;
• 2 tsp. vanilla extract;
• 2 tbsp. l. granulated sweetener;
• 300 g blanched almond flour;
• 1/2 tsp. baking soda;
• 1/2 tsp. baking powder;
• 1/2 tsp. salt;
• 50 g chopped walnuts.

For filling:

• 1 tbsp. l. granulated sweetener;
• 1 tbsp. l. dark rum or 1 tsp. rum flavoring.

Cream:

• 225 g softened cream cheese;
• 1/2 tsp. vanilla extract;
• 15 g lemon juice;
• 140 g powdered sweetener;
• 100 g softened butter.

Preparation

1. Prepare paper muffin tins and preheat the oven to 170°C. Beat the eggs with a mixer, adding coconut oil, cream cheese, cinnamon and vanilla. Add the remaining ingredients and stir. In addition to nuts, they should be added when the mass becomes homogeneous.
2. Fill each ramekin about 3/4 full. Gently smooth the cupcakes with wet fingers, pressing them inward. Sprinkle cinnamon and granulated sweetener on top.
3. Bake the cupcakes for 15 minutes to allow the surfaces to dry and brown.
4. While the baked goods are cooling, prepare the cream. To do this, combine cream cheese, butter, lemon juice, vanilla.
5. Beat with a mixer for about a minute, gradually adding powdered sweetener. The mass should be airy and homogeneous.
6. Spread frosting onto cooled cupcakes.

Nutritional Information Per Serving

Calorie content per serving: 387 kcal.

• Proteins - 9 g
• Fat - 38 g
• Carbohydrates - 4 g
• Fiber - 4 g

Protein keto cupcake

Probably the fluffiest low-carb muffins are made with protein. The best thing about them is the rich, full-fledged taste of baked goods, indistinguishable from recipes made with wheat flour. I usually add dark chocolate to vary the taste, but this time I didn’t. I left chocolate in the recipe, and you can also try it in different ways and write in the comments what happened.

Making 6 muffins will take about 50 minutes.

Ingredients

• Cooking spray or oil for greasing pans;
• 2 large eggs;
• 1/2 cup regular milk or Greek yogurt;
• 1/4 cup butter (melt and cool slightly);
• 1 tsp. sweetener;
• 1 tsp. vanilla extract;
• 1/2 cup or 55 g blanched almond flour (finely ground);
• 46 g whey protein powder;
• 1 tsp. baking powder;
• 55 g dark chocolate 90% cocoa.

Preparation

1. Preheat oven to 170°C. Divide the muffin tins into 6 servings and grease each one with butter. I used metal muffin tins and anti-stick foil;
2. Whisk eggs, yogurt, melted butter, sweetener and vanilla. Add almond flour. And then protein powder and finally baking powder. Bring the mixture to a homogeneous consistency.
3. Add the chocolate chips, reserving some for topping the cupcakes.
4. Pour the batter into the prepared pans, filling them almost completely. Place 4 pieces of chocolate on each cupcake. Cocoa will give baked goods a special taste.
5. Bake for about 17-19 minutes. You want the toothpick to come out clean after piercing the muffin. The baked goods will not darken even when ready.
6. Cool for 15 minutes. It is advisable to remove the paper forms while the cupcakes are still warm. Otherwise they may stick. There are no such problems when using oiled foil.

The nutritional value

• calorie content - 226 kcal
• fats - 16 g
• saturated fat - 8 g
• carbohydrates - 5 g
• sugar - 2 g
• proteins - 13 g
• fiber - 1 g
• sodium - 128 mg