Recipe: Keto Brownie Muffins

These have quickly become a breakfast and snacking favorite in our household! Easy to make, portable and 7 grams of fiber per serving!

Rich dark chocolate flavor with a touch of sweetness thanks to sugar-free caramel syrup.

Filling and satisfying! Try them split and toasted with a little cream cheese! Oh my!

Ingredients
1 cup golden flaxseed meal
¼ cup cocoa powder
1 tablespoon cinnamon
½ tablespoon baking powder
½ teaspoon salt
1 large egg
2 tablespoons coconut oil
¼ cup sugar-free caramel syrup (We like Smuckers Sugar-Free Caramel Syrup)
½ cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
¼ cup slivered almonds

The Execution

  1. Preheat your oven to 350°F and combine all ingredients in a deep mixing bowl and mix to combine.
  2. Line a muffin tin with 6 paper liners and spoon about ¼ cup of batter into each muffin liner.
  3. Sprinkle slivered almonds over the top of each muffin and press gently so that they adhere.
  4. Bake in the oven for about 15 minutes. You should see the muffins rise and set on top.

Nutritional Profile
1 muffin
Calories – 193
Fat – 14 g
Protein – 7 g
Carbohydrates – 11.5 g
Fiber – 7 g
Net Carbs – 4.5 g

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