These muffins are not only low in carbs but are also gluten-free, wheat-free, grain-free, and sugar-free.

Ingredients

• 1.5 cups flaxseed flour
• 1/2 cup desiccated coconut
• 1/4 cup Sukrin Gold or sweetener of choice to taste
• 1/2 cup protein powder
• 1 Tblsp psyllium husk
• 2 tsp baking powder
• 1 tsp baking soda
• A crack of Himalayan pink salt
• 5 egg whites
• 2 eggs
• 1/4 cup coconut oil melted
• 1/2 cup coconut milk
• 3 tsp banana essence
• 1 tsp vanilla essence
• 1 tsp caramel essence

Method:

1. Whisk the dry ingredients together.
2. Whisk the wet ingredients together.
3. Combine and mix well.
4. Scoop into greased muffin tins
5. Bake at 180C for 30-40 mins or until a skewer comes out clean.

Prepared, tried, and tested by: Caashifa Adams Young