Egg Yolk Muffins
Egg Yolk Muffins
Print recipe
| Serves | 3 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy | Egg |
| Dietary | Dairy Free, Gluten Free, Paleo, ultra low carb |
| Meal type | Dessert, Snack |
Ingredients
- 5 Large egg yolks
- 2 tablespoons coconut butter
- 2-3 tablespoons hot water
- 1 tablespoon coconut flour
- 1-2 drop liquid vanilla stevia
- 1/4 teaspoon baking powder
Directions
| Step 1 | |
| Mix 2 Tbsp coconut butter with hot water on a bowl. I put 2-3 Tbsp hot water but as long it melted the coconut butter into coconut milk consistency, it should be good enough. Set aside and let it cools down. | |
| Step 2 | |
| After the coconut butter mixture cooled down, mixed in with the egg yolks and beat until incorporated. | |
| Step 3 | |
| Lastly mix in the coconut flour and baking powder. Add 1-2 liquid stevia drop or to your own taste. I personally think the coconut butter is sweet enough that I don't need to add too much stevia. | |
| Step 4 | |
| Line your muffin pan with muffin liner. Pour about 3 Tbsp batter to each muffin liner. I got about 3 muffins total. | |
| Step 5 | |
| Bake in 350-400 F (depending on your oven) for about 15 minutes. | |
| Step 6 | |
| Let them cool and set aside before enjoying them! | |
Note
Macros for 1 muffin:
Fat 14gr
Net Carbs 2gr
Protein 6gr
The muffins turned out a bit dry so next time I might add another 1 Tbsp coconut butter with a bit more water to thin it out a bit. They are still yummy regardless.
