Low Carb High Fiber High Protein Muffins
Fuel your day with these delicious Low Carb High Fiber High Protein Muffins, a perfect balance of nutrition and flavor! Packed with almond flour, ground flaxseed, and protein powder, these muffins deliver a hearty dose of protein and fiber while keeping carbs to a minimum—ideal for keto and low-carb diets. Lightly spiced with cinnamon and naturally sweetened with stevia or erythritol, they’re moist and satisfying, with optional add-ins like chopped nuts or berries for extra texture and taste. Quick and easy to prepare in just 30 minutes, these versatile muffins are perfect for breakfast, a post-workout snack, or a grab-and-go meal. Enjoy these freezer-friendly, gluten-free treats all week long!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Ground flaxseed
- 0.5 cups Protein powder (vanilla or unflavored)
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil (melted)
- 0.25 cups Stevia or erythritol (granulated, adjust for sweetness preference)
- 0.25 cups Chopped nuts (optional)
- 0.5 cups Fresh or frozen berries (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well with non-stick spray.
In a large mixing bowl, whisk together the almond flour, ground flaxseed, protein powder, baking powder, cinnamon, and salt until well combined.
In a separate bowl, whisk the eggs, almond milk, vanilla extract, coconut oil, and sweetener until smooth and evenly mixed.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
If desired, gently fold in the chopped nuts and/or berries at this stage.
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Store the muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Enjoy as a breakfast, snack, or on-the-go meal!
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 23.4 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1076 mg | 83% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1349 mg | 29% | |
*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.
