Aunt Rocky’S Pineapple Coconut Omm (Gluten-Free, Nut-Free, Dairy-Free)

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   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.

6. 6

   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.

7. 7

   April 28, 2017 Roxana Lopez for Aunt Rocky's

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.