Description
Soft, moist, and low-carb, these Keto Cloudberry Coconut Muffins are bursting with tart cloudberries and rich coconut flavor — perfect for breakfast, snacks, or dessert.
Ingredients
1 cup almond flour
1/4 cup coconut flour
1/4 cup unsweetened shredded coconut
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 large eggs
1/4 cup unsweetened almond milk
1/4 cup melted coconut oil
1/3 cup erythritol or preferred keto sweetener
1/2 cup fresh or frozen cloudberries
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, coconut flour, shredded coconut, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, almond milk, melted coconut oil, and sweetener until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Gently fold in cloudberries, being careful not to crush them too much.
6. Divide batter evenly into muffin cups, filling about 3/4 full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Use room temperature eggs to avoid seizing the coconut oil.
If using frozen berries, fold them in while still frozen to minimize bleeding.
Store in an airtight container for up to 3 days at room temperature, 7 days in the fridge, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Low-Carb, Keto, Nordic-Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 2g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg