Flaxseed Fudge Muffins

Flaxseed Espresso Fudge Muffins #lowcarb #keto #paleo #grainfree

Flourless grain-free, sugar-free, low carb muffins made with just flaxseed.

Eating Style: Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves: 12

Ingredients

Wet Ingredients

Dry Ingredients

Instructions

  1. Preheat oven to 350F and line a 12-count muffin tin with 12 unbleached muffin liners.
  2. Add wet ingredients to a bowl and stir until fully combined. Set aside.
  3. Add dry ingredients to a bowl, stir until combined. Add to wet ingredients and mix with a spoon until combined.
  4. Drop spoonfuls of the batter into prepared, lined, muffin tins. You can go about 85% to the top.
  5. Slide the completed muffin tin into preheated oven and bake for 22-24 minutes, or until tops crack and a toothpick inserted comes out clean. These muffins go from goopy to perfect in a matter of moments in the oven. 22 minutes was the perfect time for me.
  6. Remove from the oven, remove (immediately) from the muffin tray and place on a cooling rack.
  7. Slather with Espresso Fudge Protein Almond Butter or coconut oil.

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Notes

Eggs: I have not tried to make this recipe egg-free, however I do think it’s possible. Perhaps starting with replacing the eggs with homemade flax egg is a good starting point. 1 egg = 1 tablespoon finely ground flaxseed combined with 3 tablespoons warm water. Allow to sit for 3 minutes before using in recipe.

Ground Coffee: if you are sensitive to, or do not want to use coffee in this recipe, feel free to omit. I used Bulletproof Decaf Coffee.

Xylitol: if xylitol has hurt your stomach in the past, it’s likely that you were using corn-based xylitol. This birch-sourced xylitol is Non GMO and I’ve never had a problem with it. If you don’t want to use xylitol for this recipe, coconut sugar would work well, too. However, using coconut sugar would increase the carb-count of this recipe.

Nutrition Information Per Serving

  • Calories: 284
  • Calories from Fat: 203
  • Total Fat: 22.5
  • Saturated Fat: 2.9 g
  • Cholesterol: 82> mg
  • Sodium: 34 mg
  • Carbs: 11.7 g
  • Dietary Fiber: 4.8 g
  • Net Carbs: 6.9 g
  • Protein: 11.2 g