Low Carb Breakfast Muffins!
We love breakfasts on the go (mostly because we love sleeping in!).
Breakfast muffins are one of the most versatile breakfasts we can imagine. They’re easy to make, easy to carry, can be tailored to anyone’s tastes and store perfectly in the freezer. It’s so convenient to make a batch of muffins to last weeks in the freezer. Instead of cooking breakfast every morning before work or school, just pop a muffin or two onto the kitchen countertop and they’re ready for you in the morning!
They’re also a great lunch or snack to keep at work when you need a quick, low carb option.
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Of course, most muffins are the opposite of low carb, having upwards of 60 grams of carbs in just one! The muffins sold in stores are also often full of sugar, chemicals and preservatives. It’s always better to make your own- not to mention more cost-efficient!
These currant flaxseed muffins are made with ground flaxseeds for a powerful source of omega 3 essential fatty acids, lignans, antioxidants and fiber. Their high fiber content helps keep the net carb count for these breakfast muffins low- each one of our currant flaxseed muffins has 1.2 grams of net carbs each! You can easily enjoy a few of them for a filling, low carb breakfast that’ll keep you full for hours.
These low carb breakfast muffins are dense and moist with pops of tangy sweetness from the delicious, red currants we added. Red currants are full of fiber and electrolytes! They’re also relatively low in sugar. A whole cup of red currants has about 12 grams of net carbs. We added half a cup of red currants into the muffin batter and the warm bursts of sweetness really put these muffins over the top for us!
You can also add some nuts to the currant flaxseed muffins for crunch and even more yummy fat and vitamins! We recommend walnuts, almonds, cashews or pecans. Enjoy these yummy and refreshing low carb muffins with a spread of butter, coconut oil, peanut butter, or sugar-free pancake syrup!
| Servings: muffins |
- 1 cup flaxseeds (ground)
- 1/3 cup So Nourished erythritol sweetener
- 1/2 tbsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp salt
- 3 eggs
- 1 tsp vanilla extract
- 3 tbsp coconut oil
- 2 tbsp almond milk
- 1/2 cup red currants
- Preheat the oven to 350°F.
- Grind a cup of whole flaxseeds in a coffee grinder or NutriBullet.
- Combine the ground flaxseeds and all the dry ingredients in a mixing bowl.
- Combine all the wet ingredients in a different bowl and mix to combine.
- Pour the wet ingredients into the dry and mix thoroughly.
- Fold in half a cup of red currants and disperse them evenly.
- Line a muffin tin with paper cups or silicone molds for easy removal.
- Fill up the cups with muffin batter about 3/4 of the way full. The muffins will rise a little and fill up the rest of the space.
- Bake in the oven for 13-15 minutes. A toothpick inserted into the center of the muffins should come out clean.
- Let the muffins cool to room temperature before eating. Refrigerate in an airtight container or store in the freezer for a longer shelf life.
- Enjoy with a knob of butter, peanut butter or sugar-free maple syrup!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfast recipes to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Breakfast in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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I’ve made these and they are so good! In the second photo after the recipe, is that butter instead of the coconut oil? I’d just like to know if that’s an option.
You can always use butter in place of coconut oil. I can’t think of a time you can’t! Unless you’re strictly paleo or dairy free 🙂
Is there something I could use in place of red currants? They don’t carry them in our grocery store.
Try blueberries or raspberries, they’ll work too and are low in sugar 🙂
I also could not find red currants. I just made these today using blueberries and I added a some chopped pecans. With a little butter they were absolutely delicious.
Good to hear 🙂
How long do these keep in the fridge? These are amazing BTW 🙂
I would say 1-2 weeks. They may even freeze well and defrost in the fridge overnight though we haven’t tried that yet. Glad you enjoyed them!
I froze them and put them in the fridge the night before. Turned out great. Pop them in the microwave for a few seconds. I liked these so much I’m making them again today. The only thing I will do different is warm up the milk and quickly get it mixed with the coconut oil. The oil solidified last time while I was making it but they still turned out well.
These are FANTASTIC! I’ve made them 3 times in the last week (keep giving them to others so they can try Keto cooking!), with grated orange rind and mixed spice as I can’t eat Redcurrants due to Colitis . I ran out of Flaxseed though, so changed the ingredients and got a fabulous result so thought I’d mention it in case you want to do a new macro calculation / recipe idea for them – 1 cup Almond flour and 1 Tbsp Coconut flour (instead of flaxseed) and sprinkle of freshly grated nutmeg (in place of cinnamon) with finely grated Lemon rind (about half t-spoon instead of redcurrants). All the other ingredients remained the same. My daughters love these even more than the flaxseed ones and they’re great for their lunch boxes at school!
Caryn, that sounds amazing! We’ve never made anything with orange rind but we might just make some new breakfast muffins with that idea!
These look fantastic! I’d love to try them out using flax “eggs” in place of the eggs and see how that works out too 🙂
Let us know how they turn out Natalie! You can snap a photo and tag us, we’d love to feature you!