This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
. Recipe created by Tracey of The Naked Diabetic
This light and refreshing Sugar Free Pina Colada Muffin is so good that it can double as dessert. Great for breakfast as it is or add a little sugar-free pina colada flavoured glaze and flaked coconut and enjoy it as dessert.
How to Make Sugar Free Pina Colada Muffins
Ingredients List
- Coconut Flour
- King Arthur Keto Wheat Flour
- All Purpose Flour
- Baking Powder
- Eggs
- Splenda granulated Sweetener
- Coconut Cream
- Salt
- Baking soda
- Butter
- Stur Coconut Pineapple Water enhancer
- Unsweetened Crushed Pineapple (canned)
- Unsweetened Flaked Coconut
Special Equipment
- Electric Mixer
- Sieve or sifter
- Muffin tray
- Paper Muffin liners (optional)
- wire cooling rack
Helpful Tips and FAQs
Using an Alternative Flour
I recommend King Arthur Keto Wheat Flour, but if you prefer a different diabetic-friendly baking flour, you can substitute it. You may not get a similar fluffy muffin as some flour tends to be denser and doesn’t rise as well. As always, the nutritional information will change with alternative flour.
Can I skip sifting the flour?
You can easily skip sifting the all-purpose flour. I don’t recommend skipping sifting the King Arthur JKeto wheat Flour or the Coconut Flour. Both of these types of flour tend to be dense and sifting helps to break up any lumps and make the flour lighter.
Replacing the All-Purpose flour
if you would like to substitute the all-purpose flour, you can either choose to add more King Arthur keto wheat flour or more coconut flour. Adding a little bit of all-purpose flour adds a little bit of fluffiness to the finished muffin however, it is not required.
Using Alternative Sweetener
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Alternatives to Coconut Cream
A viable alternative to the coconut cream is a plain unsweetened yogurt or sour cream. The nutritional information will be altered but the muffins will still taste great and be diabetic-friendly.
How Long do I need to drain the crushed pineapple?
Put the pineapple into a small sieve over a cup or bowl and allow it to drain before you start the recipe. Stir it around to remove excess juice. It doesn’t need to be dried completely, we just need to remove the bulk of the juice.
When you are ready to add the pineapple, it will be drained well enough to add to the recipe.
Is there an alternative to Stur?
The Stur brand Pina Colada Drink Flavouring is best suited to this recipe. It adds to the flavour of the batter and then is the perfect addition to the glaze. Using Stur in the glaze provided that extra boost of pineapple coconut flavour to the muffins. If you choose to omit the Stur you can replace the liquid with water, unsweetened pineapple juice or coconut milk.
Storing and Freezing Instructions
Store your baked Sugar Free Pina Colada Muffins in an airtight container in the refrigerator for upt to 65 days.
For Freezing – Do not add glaze and tidbits to the top before freezing. Freeze in an airtight container for up to 2 months. After thawing, continue by adding glaze, tidbits and the coconut, if desired.
The Sugar Free Pina Colada Muffin Recipe
Low Carb Sugar Free Pina Colada Muffins
Ingredients
- 1 Cup King Arthur Keto Wheat Flour
- 1/4 cup All-Purpose Flour
- 1/4 Cup Coconut Flour
- 1/2 Cup Splenda Granulated Sweetener
- 2 tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 tsp Salt
- 1/2 Cup Unsweetened Flaked Coconut
- 2 large Eggs
- 1 large Egg white
- 1/4 Cup Butter – Softened
- 1 1/4 Cup Unsweetened Coconut Cream
- 1 Tbsp Stur Pina Colada Drink Mix
- 1/2 Cup Well-Drained Canned Unsweetened Crushed Pineapple
Glaze
- 1/2 Cup Splenda Granulated Sweetener
- 1 Tbsp Stur Pina Colada Drink Mix
Topping )Optional)
- 2 Tbsp Flaked Coconut
- 20 Unsweetened Pineapple Tidbits
Instructions
- Preheat oven to 375 °F. (190 C)
- Line 12 muffin tins with paper muffin liners.
- Sift the King Arthur Keto Wheat Flour into a mixing bowl.
- Add the remaining dry ingredients and whisk together. (except coconut)
- In a large mixing bowl, beat the eggs and egg white.
- Mix in the butter, coconut cream, Stur and crushed pineapple and blend well.
- Slowly add the dry ingredients to the wet ingredients, mixing until well combined.
- Fold in the unsweetened coconut.
- Divide the batter between the 12 lined muffin tins.
- Bake for approximately 20-25 minutes, or until a toothpick comes out clean when inserted into the center and the tops are golden.
- Remove from oven and let the muffins cool on a cooling rack.
Glaze (optional)
- In a small mixing bowl combine the sweetener and Stur and whisk vigorously.
- The glaze should gently drizzle off of a spoon when it is the proper consistency. If it is too thick add more sture, a few drops at a time.
- Drizzle or brush over cooled muffins and top with a couple of pineapple tidbits. The tidbits will stick to the glaze
- Sprinkle 1/4 tsp of coconut onto each muffin.
- Allow the glaze to dry.
- Serve and enjoy.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
