Low Carb High Fiber High Protein Muffins
Fuel your day with these delicious Low Carb High Fiber High Protein Muffins, a perfect balance of nutrition and flavor! Packed with almond flour, ground flaxseed, and protein powder, these muffins deliver a hearty dose of protein and fiber while keeping carbs to a minimum—ideal for keto and low-carb diets. Lightly spiced with cinnamon and naturally sweetened with stevia or erythritol, they’re moist and satisfying, with optional add-ins like chopped nuts or berries for extra texture and taste. Quick and easy to prepare in just 30 minutes, these versatile muffins are perfect for breakfast, a post-workout snack, or a grab-and-go meal. Enjoy these freezer-friendly, gluten-free treats all week long!
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Ingredients
- 1.5 cups Almond flour
- 0.25 cups Ground flaxseed
- 0.5 cups Protein powder (vanilla or unflavored)
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil (melted)
- 0.25 cups Stevia or erythritol (granulated, adjust for sweetness preference)
- 0.25 cups Chopped nuts (optional)
- 0.5 cups Fresh or frozen berries (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well with non-stick spray.
Step 2
In a large mixing bowl, whisk together the almond flour, ground flaxseed, protein powder, baking powder, cinnamon, and salt until well combined.
Step 3
In a separate bowl, whisk the eggs, almond milk, vanilla extract, coconut oil, and sweetener until smooth and evenly mixed.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 5
If desired, gently fold in the chopped nuts and/or berries at this stage.
Step 6
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 9
Store the muffins in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Enjoy as a breakfast, snack, or on-the-go meal!
Nutrition Facts
| Serving size | (784.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2039.6 |
| Total Fat 137.0g | 0% |
| Saturated Fat 36.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 678mg | 0% |
| Sodium 2151.5mg | 0% |
| Total Carbohydrate 73.1g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 23.4g | |
| Protein 152.6g | 0% |
| Vitamin D 166.9IU | 0% |
| Calcium 1076.3mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 1348.6mg | 0% |
Source of Calories