Keto Carrot Flax Muffins
I’ve been following a Keto diet for over a year now and have no idea why I’ve never made flax muffins. I know that flax seeds are extremely nutrient dense and healthy so I’m puzzled at what took me so long.
With that said, my first attempt was to make flax muffins into a spice cake version and add carrots for some fun color and texture. I am extremely pleased with the way these turned out and will keep these as a regular recipe in my Keto collection.
The wonderful thing about these muffins is that they can easily be eaten for a fast on-the-go breakfast but double as a delicious dessert when you top them with our Vanilla Buttercream Frosting.
Keto Carrot Flax Muffins
Yields 8 medium sized muffins
Ingredients:
3 lg eggs
3 TB powdered erythritol
1/4 ts Stevia Select pure stevia
1/4 ts. Stevia Select Vanilla Stevia
1 ts. Vanilla extract
3 Tb melted butter
1/4 c. Grated Carrot
3/4 c ground flax
1/4 c Almond Flour
2 1/2 ts Cinnamon
1/8 ts nutmeg
2 Smidgen scoops ginger powder
1/2 ts Baking Powder
1/4 ts. Salt
Directions
1. Preheat oven to 350F.
2. Bake for 20 min,
3. Beat eggs for 2 min. until fluffy. Add next 4 ingredients and blend on high another minute.
4. Turn mixer on low speed and drizzle butter in.
With mixer off, add the remaining dry ingredients and grated carrots. Blend on medium speed until thoroughly combined.
Pour batter into silicone muffin molds. These come in various sizes but mine are neither mini or large. This batter yielded 8 med. size muffins.
Serve these fresh with butter or make ahead for dessert and frost with Vanilla Buttercream Frosting. **Note this is a raspberry buttercream. Simply swap vanilla stevia for the raspberry.
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