Low Carb Flax Muffins
Start your day with a wholesome and guilt-free treat by trying these Low Carb Flax Muffins! Packed with nutrient-rich flaxseed meal, these muffins are high in fiber, keto-friendly, and naturally gluten-free, making them the perfect choice for a low-carb or healthy lifestyle. Flavored with a touch of ground cinnamon and sweetened with liquid stevia, they strike the ideal balance between hearty and subtly sweet. Plus, using coconut oil and unsweetened almond milk keeps them dairy-free while adding a creamy, moist texture. With just 10 minutes of prep time and a quick 18-minute bake, these muffins are an easy, grab-and-go breakfast or snack option that’s as convenient as it is delicious. Store them in the fridge for up to five days or freeze a batch for a ready-made low-carb delight anytime!
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Recipe Information
Ingredients
- 2 cups Flaxseed meal
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 4 large Eggs
- 0.5 cups Unsweetened almond milk
- 0.25 cups Coconut oil, melted
- 1 teaspoons Vanilla extract
- 10 drops Liquid stevia or sweetener of choice
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, combine the flaxseed meal, baking powder, ground cinnamon, and salt. Whisk together to evenly distribute the dry ingredients.
In another bowl, whisk the eggs until well beaten. Add the almond milk, melted coconut oil, vanilla extract, and liquid stevia, and stir until fully combined.
Gradually mix the wet ingredients into the dry ingredients using a spatula or wooden spoon. Stir until a thick, uniform batter forms. Let the batter rest for 2-3 minutes to allow the flaxseed meal to absorb the liquid.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days. They also freeze well for longer storage.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.3 g | 223% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1913 mg | 83% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 4.8 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 921 mg | 71% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
