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!
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 I use Da Vinci Sugar Free Sweetening Syrup – it doesn’t have any flavor (and it is zero carbs!), but you could also try the coconut flavor in this recipe!
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
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.
Recipe Notes
3g net carbs per muffin
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🙂