Keto Flaxseed Muffins Recipes

KETO FLAXSEED MUFFINS

Keto Flaxseed Muffins image

These flaxseed muffins are flavoured with cinnamon and cranberries for a delicious low carb winter muffin.

Provided by Angela Coleby

Categories Muffins

Time 45m

Number Of Ingredients 11

Ingredients

1 cup cranberries
1 cup Flaxseed flour/ground flaxseed
1/4 cup almond flour
1/2 cup erythritol
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 tablespoon vanilla extract
4 large eggs (beaten)
1/2 cup butter (softened)

Steps:

Preheat the oven to 180C/350F degrees.
Pour boiling water over the cranberries and leave for 5 minutes. Drain the water and set the berries aside.
Mix the dry and wet ingredients separately, then mix the two together.
Let the mixture sit for 10 minutes to thicken.
Add the cranberries and mix well.
Put into well greased muffin tins or muffin liners.
Bake for 20-25 minutes until firm to the touch.
Remove from the oven and allow to cool.

Nutrition Facts : ServingSize 1 muffin, Calories 207 kcal, Carbohydrate 9.6 g, Protein 7 g, Fat 17 g, Fiber 6.6 g

KETO FLAXSEED CINNAMON BUN MUFFINS

Keto Flaxseed Cinnamon Bun Muffins image

Flourless grain-free, sugar-free, low carb muffins made with just flaxseed.

Provided by Leanne Vogel

Categories Keto, Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Low Carb, Keto

Time 25m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups roughly ground flaxseed
¼ cup birch-sourced xyltiol or 20-30 drops alcohol-free stevia
1 tablespoon gluten-free baking powder
2 tablespoons ground cinnamon
½ teaspoon Himalayan rock salt
5 large eggs
½ cup water, room temperature
⅓ cup MCT oil or melted coconut oil
2 teaspoons pure vanilla extract

Steps:

Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl. Whisk to combine fully and set aside.
Add eggs, water, oil and vanilla extract to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up. The muffins will expand while baking so don't fill to the very tops.
Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.

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