Keto macadamia nut muffins!
A low carb flourless muffin that is super easy to mix up.
These keto macadamia nut muffins where one of the first food items I made when we switched to a ketogenic diet almost 2 years ago.
These are still one of our favorite keto muffins.
These keto flourless muffins are so simple and quick to make.
They are moist and delicious.
I love that they are flourless so no almond flour or coconut flour to make these.
This low carb recipe came from the movie The Magic Pill – if you haven’t seen the movie yet – I recommend watching it.
These keto muffins are great for breakfasts, desserts or for snacks throughout the day.
I make these when we are headed out for vacation and take them with so we always have something to eat.
These keto flourless macadamia nut muffins will be loved by all and gone faster than you know.
Get ready to bake up the BEST low carb keto macadamia nut muffins!
Check out these other
Keto Mini Muffin Recipes
Keto Cinnamon Sugar Mini Muffins
Keto Mini Cinnamon Roll Muffins
How to make keto macadamia nut muffins
Preheat the oven to 350 degrees.
Pulse the macadamia nuts in a food processor until it has a texture that is part butter and part coarse meal.
In food processor pulse until smooth one egg
Pulse one more egg until smooth
Place last 3 eggs in food processor mix until smooth and creamy.
In the food processor add coconut butter
and salt, scrape sides of processor to push all batter to the bottom.
Mix the mixture again for about 30 seconds until it is completely smooth.
Place lemon juice
and baking soda into the food processor, and pulse the mixture until it is creamy and well combined.
Grease the compartments of a mini muffin tin well with the coconut oil, and place 1 tablespoon of batter into each of the sections of the tin.
Bake for 8-10 minutes until the muffins are cooked completely through, but not browned darkly on the tops or sides.
Remove the muffins from the tin immediately to avoid sticking.
Serve
Enjoy
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Ingredients
- Coconut oil for greasing the mini muffin tin
- 1 C. Macadamia nuts
- 1 C. Coconut butter
- 5 Eggs
- ½ tsp. Sea salt
- 2 Tbsp. Lemon juice
- 1 Rounded teaspoon baking soda
- Mini muffin tin
Instructions
- Preheat the oven to 350 degrees.
- Pulse the macadamia nuts in a food processor until it has a texture that is part butter and part coarse meal.
- In food processor pulse until smooth one egg
- Pulse one more egg until smooth
- Place last 3 eggs in food processor mix until smooth and creamy.
- In the food processor add coconut butter and salt, scrape sides of processor to push all batter to the bottom.
- Mix the mixture again for about 30 seconds until it is completely smooth.
- Place lemon juice and baking soda into the food processor, and pulse the mixture until it is creamy and well combined.
- Grease the compartments of a mini muffin tin well with the coconut oil, and place 1 tablespoon of batter into each of the sections of the tin.
- Bake for 8-10 minutes until the muffins are cooked completely through, but not browned darkly on the tops or sides.
- Remove the muffins from the tin immediately to avoid sticking.
- Store in airtight container in refrigerator
Recipe Notes
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Servings: 24
Net Carbs: 1 net carb per serving
Here is where I originally found this recipe entitled Keto Macadamia Fat Bread Recipe from The Magic Pill keto netflix documentary. I choose to turn them into muffins instead of making bread.
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