These flaxseed and coconut muffins are soft and delicious! Low carb, sugar free, keto, and gluten free recipe!
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I have adapted this recipe from one that my mother made and passed on to me. And as you may or may not know – she reads (and checks!) every single post that I write – so here's a big thanks to you, Mom!
The ingredient list is slightly longer than my usual recipes, but I think the combination of flaxseed meal, almond flour and coconut flour works really well!
How to Make Low Carb Flax and Coconut Muffins
Add all the ingredients to a food processor: flaxseed meal, almond flour, Greek yogurt, melted coconut oil, an egg, sugar free liquid sweetener, coconut flour and baking powder. For the sweetener you could use a homemade simple syrup, or Da Vinci Sugar Free Sweetening Syrup which doesn't have any flavor (and it is zero carbs!).
Process everything together until smooth. 
Divide the mixture between a lined 6-hole muffin pan and bake in a preheated oven for 20-25 minutes or until the center is cooked through.
Enjoy these muffins as a snack, sweet treat, or even for breakfast!
Low Carb Flax and Coconut Muffins #lowcarb #sugarfree #glutenfree Click To Tweet
Low Carb Flax and Coconut Muffins
These flaxseed and coconut muffins are soft and delicious! Low carb, sugar free, keto, and gluten free recipe
Ingredients
- ½ cup flaxseed meal
- ½ cup almond flour
- ½ cup (4oz) plain Greek yogurt
- ¼ cup melted coconut oil
- 1 egg
- ¼ cup sugar free liquid sweetener
- 2 tbs coconut flour
- ½ tsp baking powder
Instructions
- Preheat the oven to 350F.
- Process all the ingredients together in a food processor until smooth.
- Divide the mixture between a lined 6-hole muffin pan and bake for 20-25 minutes or until the center is cooked through.
Notes
2g net carbs per muffin
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Nutrition Information
Yield 6 Serving Size 1 MuffinAmount Per Serving Calories 232Total Fat 20gSaturated Fat 9gCholesterol 28mgSodium 29mgCarbohydrates 7gNet Carbohydrates 2gFiber 5gSugar 1gProtein 7g
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Gini says
🙂
Sandy says
If I want to use a liquid sweetener such as honey or maple syrup, do I still use 1/4 cup? My kids don’t tolerate those other ones well.
Georgina says
I would think that honey would be too thick for this recipe. Maple syrup would be better but would change the flavor profile and you’d have to make sure that you got one that was low carb.