Keto Flaxseed Strawberry Muffins

Keto Flaxseed Strawberry muffins make a great breakfast or healthy snack.  Made with flaxseed, almond flour and strawberries they are a sugar free and gluten free breakfast on the go.

The great thing about flaxseed is that they are a great weight loss food. High in fibre, low in carbs and are great for the digestive system too. Flax seeds are good sources of omega-3 fats, lignan and are great source of plant based protein. Starting the day with a flaxseed muffin is a good start to a healthy day.

CARBS IN STRAWBERRIES

Strawberries are a great fruit to enjoy on a keto diet.  A 100g serving is 5.58 net carbs and is about a cup.  It’s best to measure them depending on how small you chop the berries.

A quick keto sweet treat can be a simple bowl of strawberries and cream when you don’t want to bake.

HEALTHY STRAWBERRY MUFFINS

At only 3g net carbs these moist muffins are a sweet breakfast on the go. Bake a batch ahead and grab one when you don’t want to cook breakfast. I find these very filling and the strawberries give the muffin extra moisture and sweetness.

A batch of these helped me out recently when I went to a charity lunch and knew that the food would not be a good option for me. I scoffed a muffin beforehand and it kept me going until the cocktails were served!

HOW TO STORE FLAXSEED STRAWBERRY MUFFINS

These muffins are best stored in an airtight container and in the fridge. The muffins will keep moist and delicious for 3 to 4 days. They freeze well too!

SUGAR-FREE, GLUTEN FREE, KETO MUFFINS

Enjoy more healthy muffins for a keto breakfast or snack on the go:

Strawberry Cheesecake Streusel Muffins

Marbled Peanut Flour Muffins

Spiced Chocolate Chip Muffins

Flaxseed & Pumpkin Muffins

Keto Flaxseed Strawberry Muffins

A great breakfast muffin made with flaxseed, almond flour and juicy strawberries.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Flaxseed recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8 muffins

Calories: 257kcal

Author: Angela Coleby

Ingredients

• 1 cup flaxseed meal
• 1 cup almond flour
• 1/2 cup erythritol or other low carb sweetener
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 cup Butter, unsalted melted
• 4 medium eggs
• 1/4 cup water add more if necessary
• 8 strawberries

US Customary - Metric

Instructions

• Preheat the oven to 180C/350F degrees
• Place the flaxseed meal, almond flour, erythritol, baking powder and cinnamon in a bowl and mix.
• In another bowl, beat the eggs and add the melted butter. Whisk until slightly fluffy.
• Add half of the dry mixture and continue to whisk. Add the remaining mixture and gradually add the water until you have a smooth consistency.
• Chop the strawberries and fold them into the cake mixture.
• Line a muffin tin with cases and fill them with the batter
• Bake for 30-35 minutes until the tops are golden and firm
• Cool in the pan for a few minutes, then remove and place on a cooling rack.
• Eat and enjoy!

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1muffin | Calories: 257kcal | Carbohydrates: 8.2g | Protein: 8.2g | Fat: 21.4g | Fiber: 5.2g

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