Keto Flaxseed Muffin in a Mug

Make mornings simple with the ultimate quick and easy keto breakfast – this keto flaxseed muffin in a mug! Packed with nutritious ingredients like ground flaxseeds, coconut flour, and a hint of cocoa for a morning mood boost, this mug muffin is your breakfast game changer. Just toss everything into your favorite mug—yes, it’s that simple!— then pop it in the microwave. In 60 seconds, you’ll be savoring a warm, fluffy, high protein muffin that powers up your day while keeping it deliciously low carb. Breakfast is served—swift, simple, and scrumptious!

Keto Flaxseed Muffin in a Mug

Now, don’t go looking for any secret concoctions here—this single serving muffin is all about straightforward goodness, featuring staple, simple ingredients you likely already have in your pantry. What sets this mug muffin apart isn’t just the ingredients—it’s how you toss them together! Follow along with my simple steps with my tiny but mighty tips, and you’ll nail it every time.

This isn’t just a nice, little, high protein breakfast; it’s a revelation for busy mornings. Think of it as a “jack of all trades” muffin—perfect for those on-the-go mornings or when you need a quick post-workout protein boost. It’s power-packed with nutrients, thanks to the flaxseeds and coconut flour, and offers that satisfying, buttery texture that makes you forget you’re eating something healthy. And let’s be honest, who doesn’t want a breakfast that’s as easy to make as it is delicious? Just mix, microwave, and get ready to take on your day with a muffin that’s so tasty and convenient, you’ll wonder how you ever did mornings without it!

Also a great way to get in a little extra protein at the beginning of your day!

Ingredients for Keto Flaxseed Muffin in a Mug

Pretty straightforward, staple ingredients here. You probably already have most of them on hand.

• Ground Flaxseeds – I grind up a generous batch in my trusty Vitamix. It acts as a great binder in place of traditional flour. Great for the extra fiber and omega-3 goodness.
• Coconut Flour – It’s gluten-free and nut-free, and currently my favorite flour replacement to bake with. Gives great texture, a hint of sweetness without too much coconut flavor, and helps thicken up the muffin mix a little. The longer it sits, the thicker the muffin batter will become.
• Unsweetened Cocoa Powder – Gives it that indulgent flavor we all crave when it comes to chocolate, but without all the sugar. Use any unsweetened cocoa powder of choice, but if you want to get fancy with a more robust chocolate flavor, try Dutch process.
• Sugar-Free Granulated Sweetener – Use your favorite brand/sweetener blend of choice. I only bake with Monk fruit, allulose, and erythritol these days, but stevia is also okay (just make sure it’s part of a sugar-free sweetener blend because it can be bitter on its own). My favorite brand since 2018 is Lakanto. For this recipe, I used their classic Monk fruit/erythritol blend. It has zero aftertaste.
• Baking Powder – Gives it a little lift. My favorite brand comes in a little red tin, plus it’s gluten-free. It’s the amazing Rumford brand. Make sure you have fresh baking powder! Oftentimes we forget about it in the back of the pantry especially if you haven’t baked in a while.
• Vanilla Extract – A little splash of vanilla goes a long way, enhancing the chocolate and bringing depth to every bite. Pure vanilla extract is the best for keto baking since you don’t have to worry about any added sugars or carbs, plus it’s got better flavor overall. You can also add a pinch of salt to really enhance the cocoa and vanilla flavor.
• Melted Butter – Really no substitutions here! If you must, use another liquid fat of choice like a neutral avocado oil, coconut oil, or vegetable oil. It helps create a moist, tender crumb.
• Egg – Room temperature eggs work best in most keto baking recipes and this one is no different. Make sure to mix it up really well, or it will end up tasting like eggs!

Look it’s those ground flaxseeds I was talking about!

How to make Keto Flaxseed Muffin in a Mug

Choosing the right mug

When I’m making any muffin in a mug recipe or mug cake, I always…ALWAYS reach for my trusty 15 ounce microwave-safe campfire mug or my large mouth coffee cup – p.s. I make a lot of mug muffins. Not only does its generous size prevent any overflows as the muffin rises, but its wider shape ensures even cooking—no more uncooked centers or overly crisp edges! Plus, the sturdy ceramic material distributes heat beautifully, helping achieve that perfect fluffy texture every time. And let’s be honest, the rustic charm of a campfire mug just makes breakfast feel a bit more special. It’s the ideal blend of functionality and style, making it a must-have in your mug muffin baking arsenal!

Grind Flaxseeds

If you don’t have any flaxseed meal on hand – like me – you can always grind up the flaxseeds in a blender or food processor.

1. Pour about ¼ cup of flaxseeds into the blender – enough to cover the blades, otherwise it’ll just spin.
2. Blitz the whole flaxseeds until it resembles a fine flour.

Mix it up

Add your ingredients to your favorite mug, mix up thoroughly, and microwave! It’s that easy.

1. Grease your favorite coffee mug with some type of cooking oil or spray. This is an important step because you don’t want it sticking to the bottom especially if you plan to pop it out of the mug.
2. Add all ingredients to the mug. To ensure even distribution, add the dry ingredients first. Give it a quick stir, then add the wet ingredients.
3. Mix it up thoroughly until there are zero streaks of egg. If your mug cake turns out eggy, it wasn’t properly mixed.
4. Microwave for 60 seconds, then enjoy!

Frequently Asked Questions and Tips for Muffin in a Mug

1. Can I use a different type of mug? Yes, you can use any microwave-safe mug, but for best results, I recommend using a 15 oz campfire mug. Its wider shape allows for even cooking and provides enough space for the muffin to rise without spilling.
2. Can I substitute the coconut flour? While coconut flour is preferred for its low carb content and texture, you can substitute it with almond flour if necessary. Note that almond flour may require slight adjustments in quantity since it has different absorption properties.
3. Is there a vegan option for the egg? Yes! You can use flax eggs as a vegan substitute. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes until it becomes gelatinous.
4. How long should I microwave the muffin? The wattage of your microwave does play a role here. Microwave times can vary, so start with 30 seconds on high power, check the muffin, and then continue heating in 10-second bursts if needed. The goal is a moist center without overcooking.
5. Can I make this muffin ahead of time? This muffin is best enjoyed fresh, but you can mix the dry ingredients in your mug the night before and simply add the wet ingredients and cook it in the morning for a quick breakfast.
6. Why is my muffin dry? If your muffin is dry, you might have microwaved it too long. Microwave strengths can vary greatly, so it might take a few tries to find the perfect timing for your specific microwave. If the muffin mix seems too thick, try splashing a little almond milk in before microwaving to add some moisture.
7. Why is my muffin eggy? It was either not mixed enough, there’s too much egg, or sometimes organic or pasture-raised eggs can cause this issue. For those particularly sensitive to any eggy taste, consider using an additional tablespoon of fat (like butter or oil) or a bit more flour to balance out the moisture without adding egginess. You could also try using egg whites.
8. Can I add mix-ins to the muffin? Absolutely! Feel free to stir in a tablespoon of nuts, chocolate chips, peanut butter, cream cheese, or berries before cooking to add texture and flavor. Just be mindful of the carb content if you’re strictly following a keto diet.
9. Can I bake this in an oven instead of a microwave? Yes, you can bake this muffin in a conventional oven. Preheat your oven to 350°F (175°C) and bake for about 15-18 minutes or until a toothpick inserted into the center comes out clean. I’ve also made a full batch of these keto chocolate flaxseed muffins with espresso powder.

More mug cake recipes here -> Keto Mug Cake Recipe – 5 Different Ways To Beat Sweet Cravings

More breakfast recipes to check out:

• 11 Amazing Quick & Easy 5-Minute Keto Breakfast Ideas
• 50 Carnivore Breakfast Recipes Ideas You Haven’t Tried Yet
• 11 Quick & Easy Mediterranean Breakfast Ideas
• Keto Chocolate Flaxseed Muffins
• Keto Egg Bites (Starbucks Egg White & Roasted Red Pepper)