Flaxseed Fudge Muffins (grain-free, paleo, low carb + keto)
(Big online event announcement at the bottom of today’s post, get in on the action!)
Flaxseed is such a powerful ingredient. Of all the items in my pantry, I’m loving flaxseed the most right now. It’s inexpensive, high in fiber, low carb, is helping me navigate healing my hormones, it’s versatile, and makes really good… everything.
My friend Andrea from Pure and Simple Recipes made these flaxseed pancakes (just flax, egg, nut milk, and a touch of sweetener, really). Don’t they look amazing? Then there are flaxseed cinnamon bun muffins, flax focaccia, flax crackers, the list goes on!
Surely, you can fall in love with this power seed, too… right? Please say yes. You won’t be disappointed. And the cool thing? I haven’t met a person (yet!) who’s allergic to flax. I’m sure flax allergy is out there, but I feel like it’s few and far between. Making these muffins and all of my flaxseed recipes, wonderful for you, your family, friends, you name it.
But wait! Before you get excited about today’s fudge-tastic recipe, it’s absolutely imperative that I share this with you: you HAVE to use roughly-ground flaxseed for this recipe. It will not work with finely ground flaxseed. I grind my own flax using my spice grinder (you can get one here for under $20) or, if you’re looking for store-bought ground flax, Bob’s Red Mill makes this roughly-ground flaxseed.
Okay, now that that’s out there, let’s make some healthy chocolate muffins, a naturally low carb, keto recipe!
If you’re not following a low-carb eating style, adding chocolate chips to these muffins would be superb. If you are following low-carb, or watching your sugars, have you see these stevia-sweetened chocolate chips? Could be a potential win!
Print Flaxseed Fudge Muffins
Author: Leanne Vogel Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Low Carb, Keto
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Flourless grain-free, sugar-free, low carb muffins made with just flaxseed.
Ingredients Wet Ingredients
- 1 ½ cup Espresso Fudge Protein Almond Butter (1 batch) or any of your favorite nut or seed butter
- 6 eggs
- ¾ cup water
- 6 tablespoons cacao powder
- 3 tablespoon ground decaf Bulletproof Coffee *see note
- ¾ cup roughly-ground flaxseed
- ¾ cup xylitol or other sweetener of your choice *see note
- 1 ½ teaspoon gluten-free baking powder
- Preheat oven to 350F and line a 12-count muffin tin with 12 unbleached muffin liners.
- Add wet ingredients to a bowl and stir until fully combined. Set aside.
- Add dry ingredients to a bowl, stir until combined. Add to wet ingredients and mix with a spoon until combined.
- Drop spoonfuls of the batter into prepared, lined, muffin tins. You can go about 85% to the top.
- 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.
- Remove from the oven, remove (immediately) from the muffin tray and place on a cooling rack.
- Slather with Espresso Fudge Protein Almond Butter or coconut oil.
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.
View Nutrition Information (once on page, scroll down)
You don’t have to use my Espresso Fudge Protein Almond Butter for this recipe if you don’t like coffee. You could use any chocolate-based nut butter.
Add all of the wet ingredients to a bowl and stir it well! You want to make sure that the water and eggs are incorporated with the nut butter. Nut butter doesn’t like to play well with water. Use those muscles!
Drop dry ingredients into a small bowl and give it a good stir. As with all of my recipes, a high-quality cacao powder goes a long way in recipes like this. So rich, so good.
Transfer the dry ingredients into the wet.
Once mixed, drop the batter into prepared lined muffin tin. These babies will grow, so fill to about 85% to the top of the liner.
Serve, slather, and dig in.
Master the balance with an “Ask The Nutritionist” online event, airing March 17, 2015 on YouTube! Amber Romaniuk; fellow Holistic Nutritionist, and I recording this FREE women’s health event March 13 and releasing the recording on YouTube March 17. Get your questions answered! Submit your questions by sending me an email.