Low-Carb Persimmon Muffins

by | Jan 12, 2019 | Baking, Fall, Gluten-free, Keto, Low-carb, Persimmon, Recipes, Winter

Low-Carb Persimmon Muffins
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We have an over-achieving Fuyu persimmon tree that gives us loads of fruit every year. No matter how much we prune it back, or don’t prune it, it gives us amazing fruit, each and every year. So, I’m always looking for ways to use the persimmons. We have always enjoyed spiced cakes and breads during the fall and winter months, and Fuyu persimmons can give baked goods a unique flavor and a moist texture. Now leaning toward low-carb and keto-friendly recipes, I’ve adapted a variety of our favorites to satisfy the seasonal cravings that hit when fall comes around. Seriously, just gazing out my window at that tree loaded with persimmons makes me hungry for spiced breads and cakes.

I’ve discovered that Fuyu’s can be used in many ways like carrots in baked goods. So, I took a low-carb carrot cake recipe, subbed persimmons for the carrots, reduced the sweetener, added a bit more spice, and loved the results. These can actually be more of a cupcake if you want to add a cream cheese frosting (which we do, often!). If you like your cakes and breads on the sweet side, you may want to increase the sweetener just a bit. These are plenty sweet for us, though, and thoroughly delicious the next day split, toasted, and slathered with butter.

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Low-Carb Persimmon Muffins

  • Author: Stacey McNeill
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Description

A delicious way to use persimmons pulp, these muffins fit well into a gluten-free or ketogenic diet since they weigh in at under 3 net carbs per muffin. While lovely fresh out of the oven, I like them even better the next day, split in half and toasted, with a pat of butter or spread of cream cheese. They also freeze well. You can also make these in a loaf pan for bread. Just bake longer.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup monkfruit or erythritol sweetener, like Swerve (or regular sugar if you’re not counting carbs)
  • 4 large eggs, at room temperature
  • 2/3 cup persimmon puree (Hachiya or extra ripe and soft Fuyu’s both work here)
  • 1 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees F. Grease a 12-muffin tin.
  2. In a small bowl, whisk or sift together the almond flour, coconut flour, baking powder, spices and salt. Be sure to break up any lumps of flour.
  3. In a large mixing bowl, cream butter and sweetener together until light and fluffy.
  4. Add eggs, one at a time, and mix well to combine.
  5. Add persimmon puree and vanilla, and blend well.
  6. Add dry ingredients to wet ingredients. Add any optional ingredients at this time, like chopped nuts or raisins.
  7. Spoon batter into prepared muffin tin. Bake for 15-25 minutes, or until a toothpick inserted into a muffin’s center comes out clean.
  8. Let muffins cool slightly in the pan on a rack. Then loosen gently around edges with a knife. Place rack on top of muffins and turn upside down to release muffins. Enjoy warm or cool.