The best part about Valentine’s Day is the sweets. And what else says love like breakfast in bed muffins? You don’t have to give up your favorites when it comes to holidays. Whip up these decadent Keto Chocolate Flaxseed Muffins for your sweetie!
One of the best memories of Valentine’s Day was when my husband placed surprise notes all around the house. Now these weren’t handwritten notes. No, these were memes printed out in color. I’m talking Nicolas Cage with a surprised look on his face type memes. With some cute little traditional Valentine’s Day quote. Like “Be Mine.” It’s the little inside jokes that make the best gifts.
Another great thing he did that Valentine’s Day was bake me one of my favorite breakfasts: chocolate muffins. So this year I decided to create a Keto version that everyone would love. Even the kids!
Tips for making Keto Chocolate Flaxseed Muffins
So my new favorite flour replacement is Flaxseed Meal. It has just the right texture to make delicious allergy-free breakfast muffins. Normally I bake with almond flour. But I wanted this recipe to be completely gluten-free and nut-free without sacrificing flavor. I also wanted to create a breakfast option with all sorts of healthy components. Like omega-3 essential fatty acids and fiber. Flaxseed meal is amazing for that. It’s also a natural way to control your cholesterol.
In this recipe, I use Whole Ground Brown Flaxseed Meal from Bob’s Red Mill. I like to use my blender in this because it makes it easier to prep the recipe. And it gives the dry ingredients a nice, smooth texture.
And I have a new favorite for a Keto approved sweetener: Pyure. Sweetener blends are where it’s at. Sometimes I get comments that my Keto baked good dishes have a distinct sharp flavor from the sweetener. So I decided to try out a couple new sweeteners. Organic stevia and erythritol make a great pair in this blend. There is no bitter stevia taste and the erythritol doesn’t have that sharp sweet flavor. It’s almost like the sweeteners balance each other out.
It took me a few tries to get this recipe right, but I think you’re going to love the true muffin like texture when these come out of the oven. It pairs well with some sugar-free whipped cream!
More Keto Desserts:
- Keto Toasted Almond Shortbread Cookies
- Keto Mocha-Espresso Macarons
- Keto Red Velvet Brownie Cheesecake
Keto Flaxseed Muffin Recipe Notes
- You can use any type of Keto approved sweetener, but it may yield different taste results. I just started baking with Pyure, and I found the taste to be very smooth and not too shocking like other Keto sweeteners. Keto sweetener blends are where it’s at!
- Make sure your eggs and heavy whipping cream are room temperature before baking. It usually takes 30 minutes to 1 hour to get to room temperature. This goes for any Keto baking recipe!
- Make sure to melt the butter completely in the microwave, then allow to cool for 2-3 minutes.
- If you don’t have a fancy blender, that’s okay! You might get a more grain-y texture with the flaxseed meal if not blended.
- Brown flaxseed meal can be substituted for golden flaxseed meal.
- When adding in the flour mixture, just stir the mixture until you don’t see any more traces of flour. Don’t overmix!
- Oven times may vary. Muffins came out perfect for me at 20 minutes in a silicone muffin pan with my gas range.
- Cooling time is very important for Keto baking!
Keto Chocolate Flaxseed Muffins
- ½ cup brown flaxseed meal finely ground
- ¼ cup coconut flour
- 1 tablespoon espresso powder
- ¼ cup cocoa powder
- ¼ cup Pyure Organic Stevia Blend*
- ½ teaspoon salt
- 2 teaspoons gluten free baking powder
- 1 teaspoon vanilla extract
- 4 tablespoons grass-fed butter melted then cooled
- ¼ cup avocado oil
- 2 eggs room temperature
- ½ cup heavy whipping cream room temperature
- Gather ingredients and allow eggs and cream to sit out for 30 minutes to 1 hour to get to room temperature.
- Preheat oven to 325 degrees F and prepare silicone baking muffin pan with paper liners or nonstick cooking spray.
- In your blender (I recommend Ninja or Vitamix), combine flaxseed meal, coconut flour, espresso powder, cocoa powder, sweetener, salt, and baking powder. Blend on high until the mixture has a fine non-grainy texture. Scrape sides if necessary.
- In a medium bowl, add butter and melt in the microwave. Allow to cool 2-3 minutes. Add vanilla extract, avocado oil, eggs, and cream and mix well. Add flour mixture and stir until combined. Mixture will be slightly lumpy.
- Divide batter evenly among prepared muffin cups.
- Bake 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool at least 10 minutes before removing from pan.