Imagine a delightful fusion of tropical flavors and low-carb goodness – that's what you'll get with these Low Carb Hawaiian Pineapple Cake Muffins! As someone who's constantly juggling work and my passion for cooking, I'm always on the lookout for recipes that are both delicious and healthy. This recipe draws inspiration from the classic Hawaiian pineapple cake but with a low-carb twist, making it perfect for those of us trying to watch our carbs without sacrificing flavor.

These muffins are a versatile treat that can easily accompany your morning coffee or tea. For a balanced breakfast, pair them with some Greek yogurt and fresh berries. They also make a wonderful snack to pack in your work bag to keep you going through the afternoon slump. You could even serve them as a light dessert with a dollop of whipped cream and a sprinkle of shredded coconut on top.

Servings: 12

1 cup almond flour
1/2 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/3 cup erythritol or your preferred low-carb sweetener
1/2 cup unsweetened crushed pineapple, drained
1/4 cup unsweetened coconut milk
1 teaspoon vanilla extract
1/4 cup melted coconut oil
1/2 cup unsweetened shredded coconut

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.

In another bowl, beat the eggs and add the erythritol, unsweetened crushed pineapple, coconut milk, vanilla extract, and melted coconut oil. Mix until well combined.

Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to over-mix the batter.

Fold in the unsweetened shredded coconut gently.

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

For an extra kick of flavor, you can add a tablespoon of rum extract to the batter. If you prefer a nut-free version, substitute the almond flour with sunflower seed flour. To add a bit of texture, sprinkle some chopped macadamia nuts or pecans on top of the batter before baking. These muffins can also be made dairy-free by using your favorite plant-based milk in place of the coconut milk.

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