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This jovial originally appeared on Low Carb Yum. Republished with permission.

When I am in the middle of my first 30 days of the keto diet and going through my “detox” phase, my body suddenly starts to crave sugar and sweets like no one’s business. And, although I like sweets, I can usually keep them in check.

It’s quite fascinating how the body starts to crave something you are trying to avoid, especially sugar. When I normally begin to get those cravings, there are a few recipes I like to make to keep myself on track and not throw myself off of ketosis while still fueling my body.

I like to filter through a few but one of my all-time favorites in this recipe for coconut flour tarts with shredded zucchini! It’s not overly sweet and yet satisfies my cravings (plus there are a few hidden veggies too).

Since I love those coconut cakes so much, I took that recipe and gave it a fresh spin.

Using a keto pancake mix as the base, I came up with these turmeric cakes! Let me tell you–these tarts could not be more simple to make. They are delicious!

Coconut Flour Turmeric Muffins

The use of a mix makes this a quick and easy way to bake up healthy morning muffins. Just add butter, low-carb milk, and turmeric powder then put in the oven for a delicious morning treat.

Course Breakfast, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 119kcal

Ingredients

1 cup low-carb yum keto pancake mix 90 grams
2 tablespoons Global Belly turmeric latte spice
¼ cup unsalted butter melted or melted coconut oil
1 cup almond milk or coconut milk in carton
2 tablespoons low-carb sugar substitute optional for sweet muffins

Instructions

Preheat oven to 325°F. Grease muffin pan or line with cupcake liners.
Mix together pancake mix and turmeric spice. Add optional sweetener, if using. Stir in melted butter and almond milk. permit mix to sit for several minutes to thicken up. Divide evenly between 6 prepared muffin molds.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 to 10 minutes, then remove muffins from molds and allow to cool completely on wire rack.

Notes

For best results, use the weight measurement (90 grams) instead of cups for the pancake mix.

The muffins are fine to depart out for up to 2 days at room temperature. If it’s humid, it’s best to store them in the refrigerator where they will last up to a couple of weeks. For longer storage, they can be frozen for up to 3 months and thawed in the refrigerator.

Nutrition

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.