Egg-Free Muffin Recipe

Two keto muffins with chocolate chips on top sitting on a white plate over a teal plaid napkin.

It's hard to believe that these golden brown keto muffins are made completely without eggs! They rise amazingly and have the perfect tender, fluffy consistency.

Course Breakfast

Cuisine American

Keyword egg free muffins

Prep Time 20

Cook Time 30

Total Time 10

Servings muffins

Calories 171kcal

Author Carolyn

Ingredients

3 tbsp flax seed meal
2/3 cup water
1/2 cup sour cream or Greek yogurt
1/2 cup brown sugar substitute
1 tsp vanilla extract
2 cups almond flour
1/2 cup unflavored whey protein powder
2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
Additional water as needed
1/3 cup sugar-free mini chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350ºF and line a standard metal muffin pan with 12 silicone or parchment muffin liners.
In a medium bowl, whisk together the flax seed meal and water. Let sit 5 minutes to thicken.
In a large bowl, whisk together the sour cream, flax "eggs", sweetener, and vanilla extract until well combined.
All at once, add the almond flour, protein powder, baking powder, xanthan gum, and salt and stir until well combined. If the batter is very thick (more like a dough), stir in additional water, 1 tablespoon at a time, until it thins out. It should be thick but still easily scoopable .
Stir in 1/4 cup of the chocolate chips until well distributed. Divide the batter evenly among the prepared muffins cups and top each with a few more mini chips.
Bake 20 to 30 minutes, until the muffins have risen, are golden brown, and the tops are just firm to the touch. Remove and let cool in the pan.

Notes

Storage Information: Store your muffins in an airtight container on the counter for up to 4 days, or in the fridge for up to 8 days. You can also freeze them for up to 3 months

Nutrition