It was rhetorical and meant the carby ones as that is where the mixes come into the picture. Mix, bake. Super easy. It doesn’t matter if one uses simple ingredients or not, it’s still just mixing and baking. Muffins are the simple cake things, just like mug cakes. Not the traditional, more complicated ones.
Baking keto is a bit trickier, that’s very true. Or much trickier, it depends on the pastry (IDK what word covers them all if any), one’s tastes… Nothing will be the same and I personally only can make sponge cake type things as that is where the flour has a less impact and anyway, I don’t care much about the others (except crunchy biscuits but I couldn’t make them even with flour 
after low-carb when I had this instinct to make everything from eggs…)
There are recipes galore (Hungarian ones don’t even use almond flour so often), I just never liked them for some reason so made my own ones.
I never do that, sounds too much work, I can just not eating such things I experimented, a lot and used what worked.
I always thought almond flour is kinda cheat, it’s a neutral thing with a subtle taste and there are recipes with only that as flour! I had to use flax, sesame, walnuts and whatever I could afford. They didn’t work so well but I still could make cakes where the flavor was masked well enough. I usually had to use as many kind as possible though so no one was too apparent.
It absorbs more water, that is very obvious. It makes everything tasting coconut and adds some weird texture (for me) so I never would use much so it’s not so important. It’s drastically different from almond flour so one needs to try out and decide if the very different thing is good for them.
I always add more eggs when possible, I don’t need coconut flour for that Sorry, I have too much fun with reacting and I am probably childish but that’s fine…
Too little eggs, it’s obvious Okay, I actually know oily seeds brings down the dough. I experienced it a lot. Not like I make normal muffins, I just make muffin shaped things. Mostly 100% eggs so the ingredients are simply enough… 
And the result will be fluffy. Whipped egg white is sensitive.
I don’t think I still got the hang of baking though I am pleased with what I can do and with carnivore(-ish) as my default woe I am somewhat limited but don’t need much baking either so it’s good. Keto baking was so complicated, I made 12 muffin shaped things and all were different… And I still couldn’t try out everything I wanted at the moment.
Dense sounds fine. Oh, muffins can crumble? How they do that? I can slightly (I mean, I still eat the result… if it’s not charcoal… some of my biscuits burn quickly) mess up baking but it never could crumble. Oh yes, my desired 50-100% egg content. Hard to crumble that way. But seriously, what does that? Too much coconut flour, too little liquid? But that’s visible when raw…
Are they? But why? People post things they didn’t try or they are just okay with anything crappy? I only saw problems where the creator accidentally wrote the wrong amount - and one where it was something salty and the family of the creater apparently liked things FIVE times as salty as normal people. I spot the problem but I am experienced. Rarely use other people’s recipes though and I know people somewhat so surely some messes up things… But often the commenters mess it up, not the original poster, I mostly saw that.
It’s often the case. I do that a lot. Of course you need to know how the ingredients work, mostly just the taste and maybe absorption or texture changing effect if it’s special… I freely can substitute a lot of things without problems, even ratios. Walnut or almond? Similar but of course, the taste will be a bit different. Flour substituted by nuts, well, that is more serious but partially often works. Flour is hard to substitute and it never will be even remotely the same if the original dough contains a lot of it. But if it’s an eggy cocoa cake? Pretty easy as the tasty cocoa hides a lot of less than stellar flavors. I even can use sesame and flax in bigger amounts there. If I want some more neutral flavor, that’s not easy and I only could pull it off super eggy. As I don’t use almond flour, the pretty neutral thing. Everything I use has its unique flavor. Almond and to a lesser extent, cashew are fine but they are expensive. (Walnut is expensive too but I don’t need to buy it.)
That’s eggs to me. I used to make dumplings, they were eggs with some of my usual flours, easy. Baking is harder.
I never baked a pie, we aren’t a pie country, I am not fully sure what that is so I couldn’t tell. But I don’t want a pie, I want a tasty meal… Maybe cookies, sometimes. But if I don’t want to overeat, it’s sponge cake and quiche. They can prove challenges too but I make them a lot (quiche is basically sponge cake to me, with some addition that changes the texture and flavor. it’s probably not a quiche anymore but as I never ate quiche, it’s not a thing here, I can’t compare. I didn’t even eat a carby cheesecake in my life but the keto and even vegan one I made was tasty) and now I know what I need to be careful with.
So you make things I don’t even try… That’s difficult I imagine. Way too much unnecessary work for me. I lived without those special things before cate, I way more easily live without them now that carnivore food is best to me. I still want something else now and then but I usually don’t bother with it even if I have a very good idea how to do it. I like cooking, even baking, still not very varied at baked goods but it takes so, so much time and effort just to make the simplest things, I don’t have the passion and need for making things more complicated. I do have plenty of recipes from my paleo-ish low-carb and keto years… Most used flours I don’t buy anymore but I could replace them pretty easily. I used to use oily seed flours and oily seeds, now I use gluten and oily seeds, much better. On carnivore, I use eggs and dairy, sometimes meat or skin and once I had ham powder or what… Carnivore makes things both easier and harder. I don’t have a zillion options for ingredients but there are ratios and if I add spices, I end up making 12 different muffin things again… Nowadays I don’t do that. Today my sponge cakes (not all was fully carnivore but very close. I used some veg powder) were only 4 different kinds. My muffin mold holds 12 muffins.
No idea about those, I never went into very deep with cooking, I just made good traditional recipes and then nice things that fit my actual diet. I never was into sauces, I didn’t eat them as a kid either. It is very useful now that I eat meat. I see zero need for gravy (that I never ate or don’t remember) and very little for sauces. I do make some when needed, like yolk+whatever sounds good (and tomato sauce for pizza or eggs in purgatory, IDK if they are identical for other people, they are in my kitchen). Hard to beat that one (the yolk+whatever), yolks are wonderful. Good to be a lazy hedonist with a simple (but not super simple) taste.
I eat pork and if I bake it for long enough, it never can be tough. It’s very tender 
I don’t cook super lean meat or very big pieces (I have a mini oven anyway), that surely makes it easier. But it works for turkey (just the leg, what would we do with a whole turkey?) too.
If it’s a pan, frying things into near oblivion always worked for me… Except beef just screamed at me to fry it for a short time so I did already for the first time. I didn’t know that, I just felt it. Lucky. I don’t trust myself with beef unless it’s a quick fry or cooking for hours, both are easy and work well but I only like the latter in the case of Goulash and that requires some very off day. Mere beef soups cause me flashbacks from my childhood and while they weren’t as traumatic as eating chicken every Sunday, they weren’t good. Mom could cook pork (but honestly, who can’t? just toss it into a pan or oven pan and use much time) but not beef. I don’t suppose she wanted to begin wish… Both Mom and Grandma could roast chicken, I can’t. I mean, I always need to get off the skin and forget it in a pan for a loooooooooooooong time. Crunch is hard. But it works and I very rarely make chicken. I just love crunchy chicken skin.
That’s common but you just get another recipe then… Or change it but I can imagine the first seems much safer.
I never will do that, too much work I used the same oven temperature for absolutely everything until a few years ago (except pumpkin and pizza, they needed the maximum) 
And never preheated the oven. It worked well enough but I have evolved a bit.
I still bake everything in 180-210C except now I start my sourdough bread at maximum. I have no idea if has any effect but I only started to make sourdough bread lately and baking isn’t insinctive for me so I mostly stuck to the recipe for now. Except where it’s not comfortable for me but I did it once and did my bread without and the result was the same so I skipped the step since. My bread still isn’t as great as my old type of bread was but I will learn. Bread takes time. And my SO loves it anyway. And I don’t like it anyway as it has no egg and it has too much flour…
All I eat needs about the same method. It doesn’t matter what kind of pork I make (it’s only a few, pork shoulder, pork chuck, green ham and pork loin), it’s 1.5-2 hours in the oven at 180-210C. The same with turkey and chicken. It was long ago I made chicken liver in the oven but that was the same if I remember…
In the pan, I just fry things until they get browned [EDIT: I forgot I always cook them first in their own liquid as I use the lid… so I get a nice cooked meat and then fry them properly). It may be wrong but I can’t care if I get 10/10 meals this way… Pork chuck has the perfect fat content so it’s very much impossible to get a lower score as long as I don’t make it into charcoal (even I can’t do that) or if the ingredient was bad for some reason. Really, it’s bliss, nothing can taste better, I am amazed and feel a lucky hedonist.
It must be my preferred meat, mine are all easy (I don’t fry the very lean ones though, that doesn’t work but lean meat is tricky, I inevitably miss the fat, I need sauces there).
I did watch a video to make proper chicken breast as I dislike that stuff but my SO likes it. I probably couldn’t even tell if it’s good as it’s never good… Okay, I can tell apart dry from moist but dry due to the low-fat and the odd texture chicken breast has… Rabbit is the same, I don’t touch the breast, not even if sauce is involved.
And I watch other short videos about how cooking works… It’s just a scientific interest as I don’t need the info to cook. I am fine with what I get without caring about things. I wonder why.
My SO needs high-carb (and couldn’t afford keto anyway, it’s different for him than for me) so he gets high-carb. But as I wrote, one can get used to it. I am quite selfish so I only cook what I like to cook but it works pretty well. And he got used to me not cooking vegs without problems. He even eats way less vegs now. And handle meat on many days of the month! That helps. If he doesn’t want meat, he can eat eggs. If he doesn’t want eggs (he is a weird one and has problems with eggs for every lunch…), he can eat meat. And sometimes there are even other options! It’s easy to cook for him. When I don’t need to bake the complicated and still not rewarding enough sourdough bread… Where I totally forgot to feed the sourdough… But a bread still happened and he will eat it.
Our circumstances are vastly different so of course we do things differently. I do it quite right, you seem to do it right too, I just can’t possibly know, not seeing so much into your life while I am living mine. I was tempted a lot and had some wild days due to it but I rarely felt bad, my body still handle carbs well enough for that while telling me if I go too far. So I can handle the carbs around me with the occasional slip ups. If I felt really bad if I ate carbs, I would feel way less tempted though… Whatever, it’s fine this way for me. I really needed to learn to face carbs and get a bit resistant.
You wrote so serious things in the end, I feel a childish silly thing for this whole comment… But I can’t abandon such a long one.
And using it as “flour” isn’t a big jump as even “normal” eaters do it - though it’s usually part of the “flour”, not the whole thing… And sponge cakes are very eggy to begin with