Low Carb Flax and Coconut Muffins

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!

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Low Carb Flax and Coconut Muffins

Yield: 6 Muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

These flaxseed and coconut muffins are soft and delicious! Low carb, sugar free, keto, and gluten free recipe

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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

1. Preheat the oven to 350F.
2. Process all the ingredients together in a food processor until smooth.
3. 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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Spectrum Essentials Organic Ground Flaxseed, 24 Ounce (Pack of 1)

Nutrition Information

Yield 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

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.