Keto Brownie Muffins
Craving a decadent treat that won’t derail your diet? These Keto Brownie Muffins are the ultimate guilt-free indulgence to kickstart your morning. Perfectly moist and rich in chocolatey flavor, this low-carb breakfast option is completely sugar-free and gluten-free, making it ideal for maintaining a healthy lifestyle. Whether you need a quick on-the-go snack or a satisfying dessert, this easy recipe delivers all the taste of a bakery-style brownie without the carbs.
Aren’t muffins the best way to start your day? Let us see the right way to prepare them perfectly with precise measurements.
Ingredients
- 1 large egg
- 5 cup pumpkin puree (4.32 oz / 122.5 g)
- 25 cup slivered almonds (1.0 oz / 28 g)
- 0 cup golden flaxseed meal (5.9 oz / 168 g)
- 5 tbsp baking powder (0.25 oz / 7 g)
- 25 cup cocoa powder (0.75 oz / 21 g)
- 25 cup sugar-free caramel syrup (2.8 oz / 80 g)
- 0 tbsp coconut oil (1.0 oz / 28 g)
- 33 tbsp apple cider vinegar (0.17 oz / 5 g)
- 0 tbsp cinnamon (0.28 oz / 8 g)
- 17 tbsp salt (0.1 oz / 3 g)
- 33 tbsp vanilla extract (0.17 oz / 5 g)
Instructions
- Preheat your oven to 350 °F (177 °C).
- In a mixing bowl, combine the following dry ingredients: 1.0 cup golden flaxseed meal, 0.5 tbsp baking powder, 0.25 cup cocoa powder, 1.0 tbsp cinnamon, and 0.17 tbsp salt. Mix well until fully combined.
- In a separate bowl, whisk together the wet ingredients: 1 large egg, 0.5 cup pumpkin puree, 0.25 cup sugar-free caramel syrup, 2.0 tbsp coconut oil, 0.33 tbsp apple cider vinegar, and 0.33 tbsp vanilla extract.
- Pour the wet mixture into the dry ingredients and mix thoroughly until a uniform batter forms.
- Line a muffin tin with paper liners. Distribute the batter evenly, pouring approximately 0.25 cup (approx. 2.0 oz / 56 g) of batter into each liner.
- Sprinkle the 0.25 cup slivered almonds over the tops of the muffins. Gently press the almonds into the batter to ensure they adhere during baking.
- Bake for 15 minutes.
- Remove from the oven and serve warm.
Here is the estimated nutritional breakdown for the Keto Brownie Muffins. These calculations are based on the ingredients provided and a standard yield of 6 muffins.
Nutrition Per Muffin (1 Serving)
- Calories: 193 kcal
- Net Carbohydrates:7 g
- Total Fat:5 g
- Protein:8 g
- Total Carbohydrates:0 g
- Dietary Fiber:3 g
- Sugar:8 g
Nutrition for the Entire Batch
- Calories: 1,160 kcal
- Net Carbohydrates:0 g
- Total Fat:0 g
- Protein:0 g
- Total Carbohydrates:0 g
- Dietary Fiber:0 g
Note: Net carbohydrates are calculated by subtracting dietary fiber from total carbohydrates, as fiber is not digested by the body. The specific brand of sugar-free syrup and cocoa powder used can slightly alter these numbers.
Pro Tips for Perfect Keto Brownie Muffins
- Let Them Cool Completely: Unlike traditional wheat flour muffins, keto baked goods made with flaxseed meal can be very fragile when hot. Let the muffins cool in the pan for at least 10–15 minutes before attempting to remove them, or they may crumble.
- Golden vs. Brown Flaxseed: This recipe calls for golden flaxseed meal, which has a milder, nuttier flavor. If you substitute brown flaxseed meal, the muffins will still work texturally, but they will have a stronger, earthier taste that might overpower the chocolate.
- Check Your Pumpkin: Make sure you are using 100% pure pumpkin puree, not “pumpkin pie filling.” Pie filling is loaded with added sugar and spices that will kick you out of ketosis and clash with the flavor profile.
- Storage is Key: Because these muffins are moist and contain no preservatives, they spoil faster than regular muffins. Store them in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months for a quick grab-and-go snack.
- The Toothpick Test: Since ovens vary, check for doneness at the 12-minute mark. Insert a toothpick into the center; if it comes out mostly clean with just a few moist crumbs, they are ready. If it’s wet, give them another 2–3 minutes.
Frequently Asked Questions
Can I replace the flaxseed meal with almond flour? It is not recommended to swap them 1:1. Golden flaxseed meal is highly absorbent and gives these muffins their specific structure. Almond flour is much heavier and less absorbent, so using it without adjusting the liquids and eggs would likely result in a soggy or flat muffin.
Do these muffins taste like pumpkin? Not at all. The pumpkin puree is used primarily to add moisture and a fudgy texture without adding fat or eggs. The rich cocoa powder, cinnamon, and caramel syrup completely mask the pumpkin flavor, leaving you with a delicious chocolate taste.
How should I store these keto muffins? Because they contain fresh ingredients and no preservatives, these muffins should be stored in the refrigerator in an airtight container. They will stay fresh for up to 5 days. You can also freeze them for up to 3 months and thaw them on the counter before eating.
Can I use a granular sweetener instead of caramel syrup? This recipe relies on the syrup for moisture. If you swap the 0.25 cup of syrup for a granular sweetener (like Erythritol or Monk Fruit), the batter will be too dry. You would need to add liquid (like almond milk or heavy cream) to compensate, which changes the recipe ratios.
Are these muffins dairy-free? Yes! This recipe uses coconut oil as the fat source instead of butter, making it completely dairy-free. Just ensure your sugar-free caramel syrup is also dairy-free (most clear syrups are).
