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
- 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.
2g net carbs per muffin
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Nutrition InformationYield 6 Serving Size 1 Muffin
Amount Per ServingCalories 232 Total Fat 20g Saturated Fat 9g Cholesterol 28mg Sodium 29mg Carbohydrates 7g Net Carbohydrates 2g Fiber 5g Sugar 1g Protein 7g
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