Baking a Batch of Flax Muffins


Being the only full-time ketoer in the house I generally only make one flax muffin at the time using my Quick and Easy Flax Muffin recipe. Today, I needed to make a batch to go with biscuits and gravy so I spent some time to expand the recipe. Afterwards I realized I forgot to add butter or coconut oil but they still turned out great! Feel free to include a fat base if you want. It would make the muffin more moist and dense. I would recommend 1/4 to 1/3 cup depending on your taste. Just make sure it’s in liquid form so you can mix it in easier and don’t forget to adjust your macros.


Yields 12 medium sized muffins

2 cups flaxseed meal
1/4 cup Swerve (powdered Erythritol)
1 tbs baking powder
2 tbs ground cinnamon
1 tsp salt
5 large eggs
1/2 cup unsweetened coconut milk

1. Preheat oven to 350°F
2. Grease muffin pan or use muffin cups. 
3. In a mixing bowl combine flax seed meal, Swerve, 
   baking powder, ground cinnamon and salt. 
4. Once dry ingredients are combined add eggs and 
   unsweetened coconut milk. Mix well.
5. Fill muffin cups 3/4 full and bake for 13-15 minutes

Macro Nutrients *

Serving size: 1 muffin
Servings in batch: 12

2 Net Carbs
8.25g Fat
7g Protein
125 Calories

*These are estimates based on the specific ingredients I used


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