Enjoy these hearty low-carb muffins for breakfast or as a healthy keto snack.

By By Nicole Crane
Updated: February 23, 2018
Photo: Nicole Crane

Baking while following a low-carb, high-fat keto diet can be challenging, but it's doable with some healthy substitutes. While most muffin recipes out there contain grains (a no-no in a keto diet), this recipe uses nutrient-rich ground flaxseed meal and blanched almond flour as the base. (P.S. We also have a low-carb keto bread recipe.)

A keto diet limits certain fruits but allows berries in moderation, so these muffins are sweetened with some fresh blueberries. The recipe also calls for monk fruit, a zero-calorie sugar substitute native to Southeast Asia. The muffins incorporate coconut oil and almond butter for some added heart-healthy fat.

Blueberry Almond Flax Keto Muffins

Makes 12 muffins

Ingredients

  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup creamy natural almond butter (or cashew butter, which is lower in sugar)
  • 1/2 cup non-dairy milk
  • 1/4 teaspoon almond extract
  • 1 cup whole ground flaxseed meal
  • 1 cup blanched almond flour
  • 1/2 cup monk fruit sweetener
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup blueberries

Directions

  1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray or arrange muffin cups in the pan.
  2. In a small bowl, whisk the eggs together. Add the melted coconut oil, almond butter, milk, and almond extract.
  3. In another bowl, sift together the flaxseed meal, almond flour, monk fruit, salt, and baking powder. Pour the wet mixture into the bowl, and stir just until incorporated. Fold in the blueberries.
  4. Spoon the batter evenly into the muffin tin.
  5. Bake for 16 to 20 minutes, or until a toothpick comes out of the center of the muffins clean. Allow to slightly cool before removing the muffins from the tin.

Nutrition facts per 1 muffin: 230 calories, 19g fat, 5g saturated fat, 7g carbs, 4g fiber, 2g sugar, 9g protein

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Comments (2)

Anonymous
January 21, 2019
I've been doing the keto diet for a couple of years now, and there's one thing I can tell you: the longer you follow it, the more benefits you get! It also gets much easier! That's because, once your body is fat adapted for a long period of time, it get's easier to get back into ketosis. You simply need to train your body to do it. Once you've been fat adapted for a few months, you can even add a few carbohydrates back into your diet from time to time. So understand that you aren't saying goodbye to carbs forever, you are just getting smarter about how to use them! For more go to http://www.easyketomealplan.org/
Anonymous
September 17, 2018
This recipe calls for 1/2 cup "monk fruit sweetener" which nowadays is vague, considering the amazing variety of monk fruit sweeteners there are. I'm supposing it's one cut with another sweetener - and It'd be nice to know exactly what kind, considering if you use actual monk fruit as a sweetener, this would give you 70-100 TIMES the amount needed...enough to ruin the recipe and cost you a fortune.