• 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.