Aunt Rocky’s Pineapple Coconut OMM (Gluten-free, Nut-free, Dairy-free)

Melt coconut oil in a large mug or small bowl (I use a soup mug). Add egg, coconut cream, and Dasani drops, and whisk well with a fork.

Add remaining ingredients and whisk again until all of the ingredients are well combined. Coconut flour is very thirsty, and the batter will thicken immediately.

Smooth the top. Microwave for 1 minute and 10 seconds. The center should be dry. If it’s still wet, microwave an additional 10 seconds.

Garnish with a dollop of coconut cream and toasted coconut shreds, if desired.

Note: Use any flavor enhancer you’d like to alter the flavor of this muffin. The base coconut muffin recipe will lend itself to any number of flavors.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 339, Total Fat 35 g, Saturated Fat 28 g, Sodium 649 mg, Potassium 69 mg, Total Carbohydrate 16 g, Dietary Fiber 7 g, Net Carbs 9 g, Sugars 3, Protein 9 g. Macros 81% fat, 9% protein, 9% carbs.

© April 28, 2017 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.