Aunt Rocky’s Jelly Donut Muffins (Low Carb, Gluten Free)

Preheat oven to 350ºF. Prepare 9 muffin cups (silicone or a muffin pan with liners). Set aside.

In a large mixing bowl, whisk all of the dry ingredients together to break up any lumps: coconut flour, salt, baking soda, erythritol, and oat fiber.

In a medium bowl, melt coconut oil in the microwave (about 40 seconds). Add eggs and vanilla, and whisk until smooth.

Add wet ingredients to the dry ingredients and quickly whisk until well-blended. The coconut flour is very thirsty, and the batter will be thick, not as runny as a normal cake batter.

Spoon half of the batter into muffin cups, dividing evenly. Use your fingers to flatten the batter in the muffin cup, then press a shallow well in the center of each. Put about 1/2 teaspoon of sugar free jam in each batter well. If the remaining batter has gotten too thick while doing this step, add a tablespoon of water at a time until it is just thin enough to work with. Distribute the remaining batter, poking the batter down on the sides to seal in the jelly. Smooth tops just a little with damp fingers or the back of a wet spoon.

Bake 20 minutes, or until top edges are just beginning to turn golden. Remove from oven, and immediately dust with powdered swerve, if desired. Allow to cool in muffin tin/cups for about 10 minutes, then remove and set on wire rack to finish cooling.

Leave on cooling rack for several hours so the muffin can completely cool and the outside can dry out. I usually leave them on the cooling rack overnight. Store in airtight container in pantry for up to 3 days, or in refrigerator up to 10 days. I have not tried freezing them, but it should be okay to do so.

Notes:
• I like these muffins best at room temperature, but are also good slightly warmed. If you want to rewarm them in the microwave oven, just go a few seconds at a time. The jelly in the center will be a lot hotter than the muffin, so don’t burn your mouth on the hot jelly.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 176, Total Fat 16 g, Saturated Fat 12 g , Sodium 102 mg, Potassium 39 mg, Total Carbohydrate 5 g, Dietary Fiber 3 g, Net Carbs 2 g, Sugars 1 g, Protein 4 g. Macros: 86% fat, 10% protein, 5% carbs.

© December 12, 2018 Roxana Lopez for Aunt Rocky’s.