Low-Carb Chocolate Chunk Coconut Muffins

The last couple days I have been doing some batch cooking to fill up my freezer with tasty, low-carb meals and snacks.  Since mornings can be a hectic time for many people, my family included, I decided to start with a breakfast recipe.  Before I started this low-carb WOE, I would spend a day baking a bunch of different muffins to freeze and they worked great as an on-the-go breakfast when paired with some fruit.  Because this worked so well in the past, I wanted to create a muffin recipe that was tasty and still low in carbs.  I came up with this chocolate chunk coconut muffin:


These muffins are not that sweet, but they were approved by all three of my kids 🙂  Each muffin has 7.8g. net carbs, compared to the 49.74g. net carbs that a medium sized commercially-prepared chocolate chip muffin contains!  The recipe makes 12 muffins but can be doubled if you want to freeze some.

Low-Carb Chocolate Chunk Coconut Muffins

  • 1 cup Hazelnut Meal/Flour
  •  1/3 cup Coconut Flour
  • 1/2 cup unsweetened Coconut Flakes
  • 1/2 teaspoon salt
  • 1/4 cup Splenda
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 eggs, slightly beaten
  • 4 tablespoons coconut oil, melted and slightly cooled
  • 1/2 cup unsweetened apple sauce
  • 3/4 cup unsweetened almond milk
  • 4 squares 70% cacao dark chocolate
  1. Preheat the oven to 400 degrees and oil a muffin tin or line with muffin papers.
  2.  In a medium bowl, sift together the hazelnut flour, coconut flour, coconut flakes, salt, Splenda, baking soda, & baking powder.
  3. In a small bowl, beat the eggs with the coconut oil, apple sauce, & almond milk.
  4. Combine the wet ingredients with the dry ingredients and mix until just combined.
  5. On a cutting board, chop the chocolate squares into small pieces, about pea size.
  6. Add the chocolate chunks to the batter and stir until mixed throughout.
  7. Spoon the batter into the prepared muffin tin, filling 3/4 full.
  8. Bake on the middle rack of the oven for 20 minutes or until tops are springy when touched and a toothpick inserted into the center of the muffin comes out clean.
  9. Cool in muffin tin for 10 minutes.
  10. Enjoy

Nutrition Facts*

  • Serving Size 1 muffin
  • Calories 153, Calories from Fat 97,
  • Total Fat 10.8g, Saturated Fat 8.1g, Trans Fat 0.0g
  • Cholesterol 55mg, Sodium 190mg, Potassium 80mg,
  • Total Carbohydrates 10.2g, Dietary Fiber 2.4g, Sugars 6.8g, Protein 3.0g

 * Nutritional Information provided by caloriecount.about.com


Week 6 Menu Plan

I cannot believe another week has passed, but it has so here is my menu plan for this week.  Some of the meals were taken off last week’s menu because I was too sick to make them last week, except the cinnamon crunch cereal which is on here again because it is amazing.  Also, I kept lunches pretty simple because I am not really a lunch person.  I don’t get that hungry around mid-day and since I am fixing the kids lunch and then putting the baby to sleep, I like to keep it simple at lunch time.  


                Breakfast- Sausage and eggs

                Lunch- Chicken salad, tomato wedges, and cucumber slices

                Dinner- Tacos using cheese taco shells


                Breakfast- Low-carb cinnamon crunch cereal with almond milk and berries

                Lunch- Salad topped with LO taco fixings

                Dinner- Spaghetti squash topped with pasta sauce & low-carb garlic bread


                Breakfast- Cream cheese pancakes with sugar-free syrup

                Lunch- Cucumber and tomato salad with turkey and cheese roll-ups

                Dinner- Sirloin steak, baked sweet potato, green beans, & broccoli with cheese


                Breakfast- Greek yogurt flavored with sugar-free chocolate syrup and topped with almonds

                Lunch- Tuna salad with tomato wedges and cucumber slices

                Dinner- Cauliflower crust margarita pizza & salad


                Breakfast- Spinach and ham quiche 

                Lunch- Veggies with ranch Greek yogurt dip, boiled eggs, & nuts

                Dinner- Broccoli and cheese stuffed chicken breasts with sauteed zucchini and squash


                Breakfast- Low-carb ham, egg, and cheese “McGriddles”

                Lunch- Strawberry Spinach smoothie

                Dinner-  Beef pot roast, roasted cauliflower, & green beans


                Breakfast-  Pumpkin Cranberry Muffins with bacon

                Lunch- Veggie soup

                Dinner- Fried cabbage and smoked sausage


So, what do you all think, enough variety and nutrients?  Also, If anyone wants to share some side dish recipes I would be very thankful as I am running out of ideas.