Keto Breakfast Brownie Muffins

Keto Recipes > Breakfast

Pumpkin isn’t just for fall inspired recipes, it can also be added to baked goods to give them some extra moisture and fiber. These breakfast muffins are rich, hearty and moist, while low in carbs and high in fiber thanks to their flaxseed base and wholesome ingredients. Each one delivers rich, dark chocolate taste with a hint of caramel (thanks to Torani’s sugar free syrup!).

They’re a great way to start your day and keep you full until lunch time. If you don’t have slivered almonds, some crushed walnuts or pecans mixed into the batter will give you some authentic brownie flavor as well! If you’re tired of muffins that turn into rocks or dry out after a few hours, then definitely give these a try.

MuffinsSecond

They’re super simple to make and they’re really easy for a grab-and-go type of breakfast. If you don’t want to opt in for using the Torani Sugar-Free syrup, you can always make your own Low Carb Maple Syrup to add to the batter. Alternatively, you could use your favorite low-carb syrup to add in to change the flavor base however you’d like.

Yields 6 Keto Brownie Breakfast Muffins

The Preparation

  • 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
  • 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 your dry ingredients in a deep mixing bowl and mix to combine.

01Mix dry ingredients

2. In a separate bowl, combine all your wet ingredients.

02Mix wet ingredients

3. Pour your wet ingredients into your dry ingredients and mix very well to combine.

03Mix well

4. Line a muffin tin with paper liners and spoon about ¼ cup of batter into each muffin liner. This recipe should yield 6 muffins. Then sprinkle slivered almonds over the top of each muffin and press gently so that they adhere.

04Spoon batter

5. Bake in the oven for about 15 minutes. You should see the muffins rise and set on top. Enjoy warm or cool!

A delicious grab-and-go brownie breakfast muffins for those who don't have time to stick around in the morning. Shared via //www.ruled.me/

This makes a total of 6 Keto Brownie Breakfast Muffins. Each muffin comes out to be 193 Calories, 14.09g Fats, 4.37g Net Carbs, and 6.98g Protein.

Keto Brownie Breakfast MuffinsCaloriesFats(g)Carbs(g)Fiber(g)Net Carbs(g)Protein(g)
1 cup golden flaxseed meal560363224824
¼ cup cocoa powder492.9512.4584.454.21
1 tablespoon cinnamon190.16.294.12.190.31
½ tablespoon baking powder401.9101.910
1 large egg724.750.3600.366.28
2 tablespoons coconut oil24326.940000
¼ cup sugar-free caramel syrup000000
½ cup pumpkin puree420.349.913.66.311.35
1 teaspoon vanilla extract1200.5300.530
1 teaspoon apple cider vinegar100.0500.050
¼ cup slivered almonds15613.485.823.42.425.71
Totals115884.5669.3243.126.2241.86
Per Serving(/6)19314.0911.557.184.376.98
Keto Breakfast Brownie Muffins

This makes a total of 6 Keto Brownie Breakfast Muffins. Each muffin comes out to be 193 Calories, 14.09g Fats, 4.37g Net Carbs, and 6.98g Protein.

The Preparation

  • 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
  • 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.
https://www.ruled.me/keto-breakfast-brownie-muffins/

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