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Keto Brownie Muffins – vegetarian recipe
Stav Kogan

Keto Brownie Muffins

Decadent, fudgy keto brownie muffins that crush cravings without the sugar crash. A perfect grab-and-go low-carb breakfast or dessert with just 10 minutes of prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 Muffin
Calories: 195
Ingredients Method Nutrition

Ingredients
  

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Yields: 6 Muffins
  • 1 large egg
  • 0.5 cup (123 g / 4.3 oz) pumpkin puree
  • 0.25 cup (28 g / 0.99 oz) slivered almonds
  • 1.0 cup (168 g / 5.9 oz) golden flaxseed meal
  • 0.5 tbsp (7 g / 0.25 oz) baking powder
  • 0.25 cup (21 g / 0.74 oz) unsweetened cocoa powder
  • 0.25 cup (80 g / 2.82 oz) sugar-free caramel syrup
  • 2.0 tbsp (28 g / 0.99 oz) coconut oil, melted
  • 1 tsp (5 g / 0.18 oz) apple cider vinegar
  • 1.0 tbsp (8 g / 0.28 oz) cinnamon
  • 0.5 tsp (3 g / 0.11 oz) salt
  • 1 tsp (5 g / 0.18 oz) vanilla extract
  • Use Golden Flaxseed Meal: For the best flavor and texture, stick to golden flaxseed meal. Brown flaxseed can be overpowering and will alter the taste of the muffins.
  • Pure Pumpkin Only: Double-check that you are using 100% pure pumpkin puree, not pumpkin pie filling, which is loaded with sugar and will throw off the recipe.
  • Avoid Over-Baking: Keto baked goods can dry out quickly. A toothpick test should yield moist crumbs, not be bone-dry. Start checking at the 12-minute mark.

Method
 

  1. Preheat your oven to 350°F (177°C) and line a standard muffin tin with 6 paper liners.
  2. In a large bowl, whisk together the dry : golden flaxseed meal, baking powder, cocoa powder, cinnamon, and salt until fully combined and free of lumps.
  3. In a separate medium bowl, whisk together all the wet : the egg, pumpkin puree, sugar-free caramel syrup, melted coconut oil, apple cider vinegar, and vanilla extract.
  4. Pour the wet mixture into the bowl with the dry . Use a spatula to stir until just combined into a thick, uniform batter. Be careful not to overmix.
  5. Divide the batter evenly among the 6 prepared muffin liners.
  6. Sprinkle the slivered almonds evenly over the tops of the muffins, pressing them gently into the batter so they stick.
  7. Bake for 15 minutes. To check for doneness, insert a toothpick into the center of a muffin at the 12-minute mark—it should come out with a few moist crumbs attached.
  8. Remove from the oven and allow the muffins to cool completely in the pan for at least 15 minutes. This step is crucial for them to set properly before serving.
  9. Let Them Cool Completely: Flaxseed muffins are very delicate when hot. You must let them cool in the pan for at least 15 minutes to firm up, otherwise they will fall apart.

Nutrition

Calories: 195kcalCarbohydrates: 3gProtein: 8gFat: 16.5g

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