Keto Coconut Flour Muffins Recipe: Tender Muffins in 30 Minutes

Instructions:

1. Prep the environment. Preheat your oven to 175°C (350°F). Note: Ensuring the oven is fully at temp is vital for that initial rise.
2. Whisk the dry base. In a large mixing bowl, combine 60g coconut flour, 65g erythritol, 1 tsp baking powder, and 1/4 tsp sea salt. Whisk for one full minute until the mixture looks like fine, aerated sand.
3. Prepare the wet emulsion. In a separate small bowl, whisk the 4 large eggs until the yolks and whites are fully integrated. Stop when you see tiny bubbles forming.
4. Combine the liquids. Stir the 75g melted butter, 60ml almond milk, and 1 tsp vanilla into the eggs.
5. Merge the components. Pour the wet mixture into the center of the dry ingredients. Whisk vigorously until the batter is completely smooth and no lumps remain.
6. The hydration rest. Let the bowl sit on the counter for 2 minutes. Watch the batter thicken from a liquid to a heavy paste.
7. Fill the liners. Distribute the batter evenly among 12 silicone liners. Use a spoon to smooth the tops if they are particularly peaked.
8. The final bake. Place in the center rack and bake for 20 minutes until the tops feel firm to the touch and the smell of vanilla is heavy in the air.
9. The toothpick test. Insert a toothpick into the center of the largest muffin. It must come out clean.
10. Cooling phase. Allow the muffins to sit in the tin for 5 minutes before moving them to a wire rack. The internal steam needs to settle to prevent gumminess.