Kitchen Experiment: Low Carb Coconunt Pumpkin Muffins with Stevia

This is one of my go-to recipes since conjuring it up in October, 2011. I’ve made it no less than a half-dozen times.

Now, however, I have made a resolution for the year to ditch artificial sweeteners, and have done well – but this recipe, I think, does need some sweet.

A reader recommended stevia, which I had heard of, but had heard some worrisome studies had come out about possible health effects. ‘Natural’ does not always mean safe, after all. I did a bit of research, however, and found this was based on some early, flawed studies – and I wasn’t going to be using a LOT of the stuff – the only thing I can think of at present I’d use it in is the pumpkin muffins.

I’ve modified the recipe here and there – here’s the most recent version:

  • 6 eggs
  • 1 cup coconut flour
  • 1 can pumpkin
  • 40 drops Whole Foods Stevia extract
  • 2 tablespoons cinnamon
  • 2 tablespoons nutmeg
  • 1 7oz. tub of Fage plain yogurt (not low-fat)
  • 1 cup cranberries
Mix everything together with the exception of the cranberries with an electric mixer (using a whisk with coconut flour will exhaust you), then add the cranberries and fold in gently. Actually, since I freeze my cranberries – they freeze wonderfully and last a long time in the freezer – I don’t need to be gentle as they’re hard as rocks.

I put this in a 350 degree oven for 40 minutes – the tops are slightly browned by that time. This makes about 14 of these things shown in the picture above.

Honestly, this last batch could have used even more sweetness. 40 drops of stevia was replacing 10-12 drops of EZ-Sweetz, and it isn’t enough to balance the tartness of the cranberries. Next time I’m going to add more stevia

The addition of the yogurt makes them less dry – the biggest complaint from the family, but these things can’t be compared to a traditional muffin which rises and becomes light and fluffy. These are dense little balls (I use an ice cream scoop to put them on the baking tray) that you can space as close together as you like because they won’t rise – there’s nothing in them that can be prompted to rise – and they are dense enough to use to defend oneself if attacked.

On the other hand, they are filling, and keep me satisfied for hours.

Are these a crowd-pleaser? Nope. Even sweeter, a palate used to a lot of sweets won’t find these alluring. This might be one of those recipes better for people with less of a sweet tooth, that like tartness. Honestly, I had to acquire a taste for the cranberries tartness. Family won’t go near ’em.

These are good warm with butter on them. Me – I eat them as breakfast usually, or if I need a cake substitute.

© 2012, LowCarbConfidential.com

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8 thoughts on “Kitchen Experiment: Low Carb Coconunt Pumpkin Muffins with Stevia

      • Actually no. Well, I don’t think so. Just try it. I have a pie crust recipe that contains baking soda and vinegar. doesn’t affect the taste that I can tell. If a recipe contains acidic ingredients, the baking soda will react with them producing carbon dioxide gas bubbles as the food bakes. Also, the problem could be you don’t have any water in the recipe. I’ve noticed the main difference between cookie and cake recipes is water.

  1. Vinegar is usually absorbed pretty easily; I haven’t noticed any strong vinegar flavor when I use it in baking.

    Do you have an approximate carb count for these?

    • I’ll have to investigate this vinegar and baking soda thing…

      Anyway, back of the napkin on the carbs: serving size of the coconut flour is 2 tablespoons. Each serving is 8 grams carbs, 5 grams fiber, so 3 grams net carbs. There are 16 tablespoons in a cup, so 8 servings = 64 grams carbs, 40 grams fiber, and 24 grams net carbs.
      Cranberries have 12 grams carbs, 5 of fiber, so 7 grams net carbs
      The only other item with carbs is the yogurt – about 7 grams per container, but I drain off the whey, which supposedly contains the most carbs. Assuming 7 grams anyway, add that to the 24 net carbs of the flour and the 7 from the cranberries and you get 38 net carbs. Divide that by 14 ice cream sized scoops and you get roughly 3 grams of high quality net carbs per muffin or biscuit or whatever these things should really be called.

      Whew! Too much math for the weekend! Hope it helps, though.

  2. Great recipe! I make a similar one with almond flour and they are my go-to protein bomb! Although they aren’t super sweet, I think that’s a good thing, and the texture is fantastic- a great low carb sub for those days you are craving something heavy and bread-y. I will be trying your recipe this week!

    • I’ve used the almond flour as well. The difference is amazing. I need something like 3 cups of almond flour to equal 1 cup of coconut flour. Coconut flour does not behave as one would expect. I do prefer this recipe with the coconut flour over the almond flour version just a bit – maybe you will, too.

  3. Ok. I’ve had some fails, also. But what I do really like is no bake cheesecake using Splenda, cream cheese, and unflavored gelatin. Almond flour crust. Expensive for almond flour crust, but worth it. Just follow the recipe on the Knox box.

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