Sweet low carb muffins suitable for Atkins Induction are difficult to find. These keto muffins have moist, rich chocolate flavor, but almost no carbs.

This recipe uses healthy (estrogen balancing) flax seed instead of flour, making your muffins nut and gluten-free.

Chocolate Keto Muffins

Per Serving: 215 calories, 1 net carb.

Servings: 12


2 c flax seed, ground

1 tbsp baking powder

2 tsp ground cinnamon

3 tbsp unsweetened cocoa powder

1/2 tsp salt

5 eggs, large

1/2 c filtered water, room temp

1/3 c melted coconut oil (or MCT oil)

2 tsp vanilla extract

20-30 drops liquid stevia (sub chocolate stevia or 1/4 cup erythritol)


Preheat oven to 350 F. Grease or line muffin tins/molds, and set aside.

Whisk together: flax seed, baking powder, cinnamon, cocoa powder and salt in a large bowl. Combine fully and set aside.

Using a high‐powered (or hand‐held) blender, mix together eggs, water, coconut oil (or MCT oil), vanilla and stevia. Blend at high speed 30 seconds, or until foamy.

Pour blended liquid mixture into the flax seed dry mix bowl. Stir with a spatula until lightly incorporated. Batter will be very fluffy. Let batter rest 3 minutes.

Spoon batter into muffin cups, about 90% of the way up. Muffins expand while baking.

Bake 13 to 15 minutes, or until an inserted toothpick/fork comes out clean.

When done, remove muffins from the cups immediately and place on a cooling rack.

Store muffins in the fridge up to 4 days, or freeze up to 3 months.


Per Serving: 215 Calories; 17g Fat (69.5% calories from fat); 8g Protein; 9g Carbohydrate; 8g Dietary Fiber.

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