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These tender coconut flour muffins are jam-packed with fresh cherries and chocolate chips. And yes, they are low carb and keto-friendly!
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Cherry season is in full swing and it’s time to make the most of it!
I am well aware that on the whole, cherries aren’t very keto-friendly. But as with any food, the dose makes the poison. I find that a moderate amount of cherries spread out over a recipe works just fine for my blood sugar.
And keto muffin recipes are one of my favorite ways to work in higher carb fruits that I love. I have keto blueberry muffins and keto peach muffins. And now I have Keto Cherry Muffins!
Why you will love this recipe
This one goes out to those of you who love coconut flour recipes. As I have pointed out many times, coconut flour and almond flour are not interchangeable. So I try to change it up and use them in different recipes.
These muffins are not only tender and delicious, they are also nut-free. And surprisingly low in fat and calories too, if that’s something you track.
With only 4.4g net carbs per muffin, it’s a delicious snack or quick and easy breakfast!
Ingredients you need
- Greek yogurt: The yogurt is the only fat in this recipe so use full fat for the best texture. You can also use sour cream.
- Sweetener: You can use what you like best, but keep in mind that allulose may make the muffins darken more during baking. I like to use my brown sugar substitute for this recipe.
- Cherry extract: A little bit of cherry extract enhances the overall flavor. But if you don’t have it, just use the vanilla instead.
- Coconut flour: I used coconut flour in this recipe to create a nut-free option for readers.
- Protein powder: As always, a little protein powder helps the muffins rise nicely and have a fluffier consistency. Whey or egg white protein powders are your best options.
- Fresh cherries: Chop the cherries small for better distribution throughout the muffins.
- Sugar-free chocolate chips: Either Lily’s or ChocZero work well here. You can also use homemade sugar-free chocolate chips.
- Kitchen staples: Eggs, baking powder and salt.
Step by Step Directions
1. Pit and chop the cherries: Pit the cherries and measure out ¾ cup, then chop them into small pieces for better distribution throughout the muffins.
2. Whisk the wet ingredients: In a large bowl, whisk together the eggs and yogurt until well combined and smooth. Then whisk in the sweetener and cherry extract.
3. Add the dry ingredients: All at once, add the coconut flour, protein powder, baking powder, and salt and whisk until well combined. If the batter is very thick, add water one tablespoon at a time until it is easily scoopable.
4. Final mix ins: Fold in the cherries and chocolate chips, reserving a few for the top of each muffin.
5. Bake. Divide the batter evenly into muffin pan lined with parchment or silicone liners and add a few chocolate chips and chopped cherry pieces to the top. Bake 20 to 25 minutes at 350ºF, or until the muffins are golden brown and just firm to the touch. Remove and let cool completely in the pan.
Tips for SuccessÂ
As mentioned previously, chopping the cherries quite small allows for better distribution throughout the muffins. And I always save a few for the tops of the muffins, along with a few chocolate chips.
Different brands of coconut flour differ in absorbency. So if your batter is very thick, add a little water 1 tablespoon at a time to thin it out. If it’s very thin and watery, add coconut flour 1 tablespoon at a time.
Cherry extract is not available at many grocery stores. But almond extract is a good option if you don’t need to be nut-free. It goes beautifully with cherries and chocolate!
Frequently Asked Questions
On the whole, cherries are not low in carbs or keto friendly. One cup of pitted cherries has 19g of carbs, and much of that is from natural sugar. However, adding some chopped cherries to a recipe that serves 12, like these muffins, is acceptable for most keto diets.
These muffins freeze very well so go ahead and make a big batch. Let the muffins cool completely and then place in an airtight container or freezer bag. They will last up to 4 months.
This keto cherry chocolate chip muffin recipe has 8.1g of carbs and 3.7g of fiber per serving. That comes to 4.4g net carbs per muffin.
More delicious coconut flour recipes
Keto Cherry Chocolate Chip Muffins
These tender coconut flour muffins are jam-packed with fresh cherries and chocolate chips. And yes, they are low carb and keto-friendly!
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Servings: 12 muffins
Calories: 106kcal
Instructions
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Preheat the oven to 350ºF and line a muffin pan with parchment or silicone liners.
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Chop the cherries into small pieces for better distribution throughout the muffins. Set aside.
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In a large bowl, whisk together the eggs and yogurt until well combined and smooth. Then whisk in the sweetener and cherry extract.
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All at once, add the coconut flour, protein powder, baking powder, and salt and whisk until well combined. If the batter is very thick, add water one tablespoon at a time until it is easily scoopable.
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Fold in the cherries and chocolate chips, reserving a few for the top of each muffin.
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Divide the batter evenly between the prepared muffin cups and add a few chocolate chips and chopped cherry pieces to the top. Bake 20 to 25 minutes, or until the muffins are golden brown and just firm to the touch.
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Remove and let cool completely in the pan.
Notes
Storage Information: Store the muffins in a covered container in the fridge for up to a week. They can also be frozen for several months.Â
Nutrition Facts
Keto Cherry Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 106
Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Carbohydrates 8.1g3%
Fiber 3.7g15%
Protein 7.1g14%
* Percent Daily Values are based on a 2000 calorie diet.
