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Keto Chocolate Flaxseed Muffins in red heart silicone baking pan side view

Keto Chocolate Flaxseed Muffins

Super chocolate-ly and good for you! These Keto Chocolate Flaxseed Muffins are nut-free and flourless which makes them great for a gluten free, low carb, sugar free, and Keto diet. This makes a wonderful healthy breakfast muffin or snack.
Course Breakfast
Cuisine American
Keyword Chocolate Flaxseed Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
Servings 6 large muffins
Calories 304.09kcal


  • 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.


1. You can use any type of keto approved sweetener, but it may yield different taste results.
2. Make sure your eggs and heavy whipping cream are room temperature before baking.
3. Melt the butter completely in the microwave, then allow to cool for 2-3 minutes.
4. Brown flaxseed meal can be substituted for golden flaxseed meal.
5. Oven times may vary.
19.96 Carbs - 6.59 Fiber - 8.35 Sugar Alcohol = 5.03 Net Carbs


Serving: 77g | Calories: 304.09kcal | Carbohydrates: 19.96g | Protein: 7.14g | Fat: 26.51g | Saturated Fat: 9.63g | Cholesterol: 93.8mg | Sodium: 195.22mg | Potassium: 367.19mg | Fiber: 6.59g | Sugar: 2.64g | Net Carbohydrates: 5.03g | Sugar Alcohols: 8.35g