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Low-Carb Toasted Coconut Caramel Chocolate Chip Muffins

My Favorite Girl Scout Cookie Transformed into a Big, Moist Delectable Muffin That's Only 2.5 Net Carbs and 150 Calories Each!

My favorite Girl Scout cookie, by far, is the round one with the sticky coconut caramel drizzled with chocolate. Caramel, toasted coconut, and chocolate are an insanely delicious flavor combination. One of my favorites, in fact! I've made a moist vanilla chocolate chip muffin, filled and topped it with my homemade coconut caramel, and rolled the sticky caramel top in toasted coconut. DROOL!!! As always, they are completely gluten-free, dairy-free, sugar-free, Keto, Paleo, and Vegetarian.

Low-Carb Toasted Coconut Caramel Chocolate Chip Muffins

Makes 12 big muffins

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For the muffins:

1/2 C coconut flour (I like Anthony's Organic coconut flour)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 C Swerve

2 large eggs

1/4 C unsweetened vanilla coconut yogurt

1 C unsweetened almond milk

1 tsp vanilla bean paste (my favorite is Nielsen-Massey pure vanilla bean paste)

1/4 tsp almond extract

1/2 C sugar-free dark chocolate baking chips (I used Lily's for this recipe)

For the coconut caramel:

1 C liquid allulose (I use Wholesome allulose)

1 tbsp coconut manna, melted (The only one I use is Nutiva coconut manna)

1 tsp vanilla bean paste (get Nielsen-Massey pure vanilla bean paste)

small pinch of salt

1/2 C unsweetened shredded coconut

For the toasted coconut:

1 C unsweetened shredded coconut


Preheat your oven to 350 degrees, line a standard 12 cup muffin tin with parchment liners, or whatever liners you'd like!

First, make the toasted coconut. Place the shredded coconut in a skillet over medium heat. Constantly stir or toss the coconut until it is light brown in color. This usually only takes a few minutes. Do not walk away! The coconut can burn very quickly. Set aside in a shallow bowl.

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and Swerve. Set aside.

In a medium bowl, whisk the eggs, coconut yogurt, almond milk, vanilla bean paste, and almond extract together. Add this mixture to the dry ingredients and stir until just combined. Add the chocolate chips and stir in to distribute evenly throughout the batter.

Using a scoop, divide the batter evenly between the muffin liners, filling each to the top or almost to the top. Place in your preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs. Place the muffin tin on top of a wire rack to cool for 5 minutes, then transfer each muffin to the wire rack to cool completely.

While the muffins are cooling, make the coconut caramel. In a small saucepot over medium-high heat, bring the liquid allulose to bubbling. Reduce the heat to medium, stirring frequently. Continue to cook until the mixture is a dark amber color. This should take about 10-12 minutes. Once the allulose reaches the desired color, turn the heat down to low and add the 1 tablespoon of melted coconut manna. Cook for another minute and then remove from the heat and stir in the Nutpods. The mixture will bubble a lot when the Nutpods is added, so don't freak out! Once the mixture stops bubbling, add the vanilla bean paste and a small pinch of salt. Pour the caramel into a glass jar and refrigerate for 15 minutes or until still warm but not hot.

Measure 1/2 C of unsweetened shredded coconut into the bowl of a food processor. Turn it on and let it process for one minute. Then, drizzle in the caramel and process for a full 5 minutes or until the consistency is smooth. Turn off the food processor and add 1/3 cup of Swerve Confectioners. Process for an additional minute or two or until combined. You may need to stop and scrape down the sides to ensure all of the Swerve is incorporated into the caramel. Pour the caramel into a piping bag or ziplock bag fitted with a long piping tip.

One by one, press the tip of the piping bag into the center of each muffin and squeeze until the caramel starts to flow out onto the top of the muffin. Finish by piping the caramel to cover the top of the muffin. Immediately roll the top in the toasted coconut. Place back on the wire rack. Repeat these steps with all of the muffins. You will most likely have some leftover caramel and toasted coconut. Store these in the refrigerator and use them on anything! The caramel will last for about a week in the fridge, and the toasted coconut can be stored in the freezer for up to a year! Enjoy!The batter evenly distributed between the liners. Ready for the oven!

Out of the oven, cooling on the wire rack.

This is the color you want your caramel to be, before it is processed with the coconut and Swerve.

The finished muffins filled and topped with coconut caramel and rolled in toasted coconut!


Look at that creamy caramel center. Get in my belly!

Comment below with your favorite Girl Scout Cookie and I might try to create a Sinless version for you!

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