Preparation 30 min
wait 20 mins
total 50 mins
portions 12 muffin
cups of unsweetened grated coconut
120gr (1/2 cup) coconut butter
60gr (½ cup) coconut oil
1 teaspoon lemon juice
1/2 teaspoon of turmeric
120gr (1/2 cup) of grass-fed butter or ghee
Pinch of black pepper
20-25 drops of Stevia extract (optional)
You can also get 2 tablespoons of raw, local honey or keto-maple syrup or 1 tablespoon
Use xylitol if you do not want to add stevia. However, honey contains
sugar, so the recipe would not be ketogenic if you used this.
# 1: Melt butter or ghee on a low heat and mix in turmeric and black pepper
– stir until all is well. This provides a turmeric liquid.
# 2: place grated coconut, coconut butter, coconut oil, lemon juice and stevia in
a food processor and mix until well mixed.
# 3: Use the spoon to scoop out about 2 tablespoons of coconut mixture
and to put in silicone or regular muffin cups.
# 4: Once all muffins have been filled, spread butter or ghee and mix
# 5: Use another spoon to drain out about 1 tablespoon of turmeric liquid
scoop and pour on your coconut cups until the coconut is completely covered. Repeat
on all your coconut cups.
# 6: Place in the freezer for about 20 minutes or until the coconut
# 7: store in the refrigerator.
The nutritional information for this recipe is based on the above
linked ingredients **
Nutritional information contains no optional ingredients.
per serving (% Daily value)
fat 25 g (38%)
carbohydrates 6 g (2%)
3 g (12%)
1 g (2%)
Percent daily values are based on a diet of 2,000 calories. Your daily values may be higher or lower depending on you