I’ll be the first to admit, the one thing that I have a hard time managing, is my sweet tooth, so I’m always looking for great healthy tweets to satisfy that craving.  This is a recipe I tweaked based on the The Paleo Mom’s Coconut Macadamia Banana Muffins, since I replaced a banana with greek yogurt and added some whey protein, this muffin is technically no longer paleo, however, if you don’t have any issues digesting dairy, then it’s really not a big deal, my goal was to modify the original recipe (as awesome as it is) so to make it a little more keto friendly.

These muffins are high in fiber, proteins and good fats and rich in omega 3 fatty acids.  This modified recipe makes 16 power packed muffins.



  1. Mix the dry ingredients: almond, coconut and flaxseed flours, along with the baking soda, baking powder, salt and whey protein together in one bowl
  2. Spread the coconut flakes on a flat baking sheet and roast in the oven until golden (about 3 minutes), after the coconut is roasted, allow it to cool and then add it to the dry ingredients.
  3. In a separate bowl, mixing the wet ingredients together: 2 mashed bananas, greek yogurt, eggs, coconut oil, lemon juice and vanilla extract.
  4. Once the wet ingredients are mixed, add in the erythritol by stirring it in and then add the wet ingredients into the dry ingredients bowl and mix together; lastly, add the chocolate chips to the mix.
  5. Using 2 12-cup muffins pans, distribute the mix evenly between the 2 pans so to make 16 muffins.
  6. Bake at 350 degrees for 22 minutes.

Macros per serving:

Calories: 221
Fat: 16
Net Carbs: 5
Protein: 8
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