Low Carb Pumpkin Flax Muffins

I shared with you all in my last post that I am currently following a relatively strict low carbohydrate diet in order to lose weight. I am down 13 lbs and have no plans of slowing down. I’ve got about 20 lbs more to go before I move to the maintenance phase of my diet. For those of you who have never tried to adopt the low carb lifestyle it’s hard, i’m not gonna lie. It’s especially hard if you are a person who loves foods not necessarily for the flavor, but for the textures as well. That’s me. I love a good al-dente noodle or a chewy piece of baguette, and don’t try to tell me that zoodles are the same as spaghetti, they’re not. period. They’re not bad, they just are not the substitute that works for me. But i digress.

Baking with lower carb ingredients also has it’s own challenges. You have to sometimes play around with your liquid measurements and rising agents to get a good mix of what works well with what dry ingredients. While, i’m not a die-hard baker, i do love muffins- moist, flavorful muffins. They are a perfect on-the-go breakfast and one batch can last a week. They are a meal prepper’s dream. Since going low-carb i haven’t tried a muffin recipe, until this one, and it truly is one of my own creation. There are about a million recipes on Pinterest for low carb muffins, but a good portion of them either take way too many eggs as a binder or they didn’t contain what I wanted to be my main ingredient, pumpkin. I wanted a muffin that didn’t taste eggy, was filling, and reminiscent of pumpkin spice. So, after several failed batches and lots of wasted ingredients, i have a winning recipe.

Now, before you go and make these and I get a ton of comments saying “they’re not sweet!”, let me just tell you, yes, they are not that sweet. I really don’t have that much of a sweet tooth, but you can easily adjust the amount of sweetener that you use to make them more to your liking. They also do not taste like regular muffins. They are low-carb, remember, so they are dense and chock full of insoluble fiber. With that being said, if you are on a strict low carb diet, they’re great. They satiate your cravings for bread, have a wonderful pumpkin spice flavor, and are hearty enough to eat alone for breakfast. So, no hate comments please. I know these muffins aren’t for everyone. 🙂

Low Carb Pumpkin Flax Muffins 

  • 1/2 cup flaxseed meal
  • 3/4 cup almond flour
  • 1 tsp xanthan gum
  • 1/4 cup psyllium husk powder
  • 1 1/2 tsp baking powder
  • 1/2 cup splenda (you can also use erithrytol, i was just out and had splenda on hand)
  • 2 tsp cinnamon
  • 1 tsp ground clove
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup pumpkin puree
  • 2 tbsp heavy cream

Mix the eggs, pumpkin, and vanilla together with a wire whisk until well incorporated. Then add cinnamon, clove, and sweetener of choice. Next add all of your dry ingredients and stir well with a wooden spoon- batter will be thick. let stand for 5 minutes, and then stir in heavy cream. Spoon batter into a prepared muffin tin, and bake at 375 degrees for about 20 minutes. Let cool completely before eating- if you try them before then, they will taste a little eggy. These store very well at room temp for about 3 days, but if you put them in the fridge, i’m sure they will last a bit longer.

Categorized as Recipes

By Mary Katherine

I am a wife, mom, human resources professional, and Independent Pampered Chef Consultant. As an Independent Pampered Chef Consultant, I may, at times, have links in my posts that allow you to shop from my website, and i do receive a commission, if you make a purchase.

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