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
Khandi
Tuesday 20th of September 2022
These muffins turned out okay - they just didn’t have much flavor. Looking back over the recipe I realize that there is no salt or vanilla or other flavors added. If I made these again, I’d add both and maybe a bit of cinnamon just because I like it and I like to eat muffins like these with just a good bit of butter.
The texture was a bit heavy, but I think I may have slightly undercooked mine, so that may have made a difference.
I did make a couple of substitutions. I used sour cream since I didn’t have any Greek yogurt, and I used a granulated sweetener and added a bit of water to make up for the lack of liquid. I don’t think either of these would have changed the flavor much, if at all.
I also used a whisk since I didn’t want to have the hassle of cleaning up my food processor. It worked well. I mixed the yogurt, sweetener, and egg, then added the dry ingredients and the coconut oil and whisked until smooth. I then added a bit of water since I hadn’t used a liquid sweetener. It all came together, and I scooped it into silicon muffin cups. I ended up with 7 muffins.
Sandy
Monday 9th of November 2020
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
Thursday 12th of November 2020
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.
99 Healthy Snacks That Taste Delicious | Nutrition Advance
Friday 26th of October 2018
[…] you’re after a sweet treat, then these flaxseed and coconut muffins might be just the […]
Gini
Tuesday 10th of April 2018
:-)