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Flax Muffins with Walnuts (Low Carb & Keto)

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These Low Carb and Keto Flax Muffins with Walnuts are perfect for on the go snacks, with your morning cup of coffee or anytime you want a satisfying treat.

These Flax Muffins with Walnuts are my husband’s favorite low carb treat. I make up a batch or two and have them on hand for him to eat anytime. I think the addition of the walnuts totally take these muffins up a notch.

In addition, these muffins are grain-free, paleo and have an irresistible texture that pleasing to the palet. One of the things my husband misses the most when he’s eating low carb, is texture. You know, crunchy potato chips and walnut chocolate chip cookies. Texture!

Well, these Flax Muffins with Walnuts fit the bill perfectly. They have texture without tasting all “flaxy”, if you know what I mean. Plus, the addition of walnuts (or substitute your favorite not, or omit them) adds a real nice texture and flavor to these muffins.

flax and walnut muffin

The Flax Muffins with Walnuts also contain cinnamon. The recipe calls for 2 teaspoons of cinnamon. I typically use closer to 2 tablespoons because my husband prefers the extra cinnamon flavor.

Low Carb/Keto Flax Muffins with Walnuts Recipe

flax and walnut muffin

Although these muffins are low carb and keto friendly, I think your whole family will love them. Also, I did do some experimenting with different brands of sweeteners and found the ones I made with Swerve to be the sweetest and have the most flavor.


For best results, don’t simply dump all the ingredients in a bowl and mix up the better. You’ll get the best results by incorporating each ingredient before moving on to the next ingredient.

Before you begin, you’ll want to preheat the oven to 325 degrees F and line your muffin pan.

Step One: Flax Meal

You can use any kind of flax meal, but I have found that the ground golden flax meal gives the best taste results. Simply measure the ground flax into a large bowl.

Step Two: Add Eggs

In a separate bowl, lightly beat the eggs. Add the eggs to the flax and stir to combine.

Step Three: Add Oil

Again, you can use any kind of oil. I prefer avocado oil. So, add the oil t the flax and egg mixture, stirring to combine.

Step Four: Add Sweetener

I can’t say enough good things about the Swerve brand of sweeteners. If you haven’t tried them yet, I highly, highly recommend them. Again, you can use your favorite brand of sweetener. Stir it into the flax mixture.

Step Five: Add Coconut Flour

Once you have the sweetener incorporated into the flax mixture, it’s time to add the coconut flour. Simply stir to combine well.

Step Six: Add Spices

Add the vanilla, cinnamon, lemon juice, baking soda and sea salt to the flax mixture and stir until well combined.

Step Seven: Add Walnuts

Then, for my husband’s favorite part, simply add the walnuts to the flax mixture and fold to incorporate into the batter. The batter will be rather stiff and sticky.

Step Eight: Fill Muffin Pans

Spoon or scoop the batter into lined muffin pans. I like to use the parchment paper cupcake liners for these muffins. This recipe will make 12 muffins.

Step Nine: Bake

After the oven has preheated to 325 degrees F, bake your muffins for 18-22 minutes. I tend to bake my muffins closer to the 22 minute time.

These Low Carb and Keto Flax Muffins with Walnuts are perfect for on the go snacks, with your morning cup of coffee or anytime you want a satisfying treat.

Flax Muffins with Walnuts

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Low Carb and Keto Flax Muffins with Walnuts are perfect for on the go snacks, with your morning cup of coffee or anytime you want a satisfying treat.


  • 1 cup flax meal
  • 4 large eggs
  • 1/2 cup avocado oil
  • 1/2 cup Swerve granular
  • 1/4 cup coconut flour
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp lemon juice
  • 1/2 tsp baking soda
  • 1 pinch sea salt
  • 1 cup walnuts chopped


  1. Preheat oven to 325F. Line muffin pan with cupcake liners. 
  2. Measure flax meal into a large bowl. Add lightly beaten eggs and stir to combine.
  3. Add oil to the flax mixture and stir to incorporate.
  4. Add sweetener (Swerve granular) to the flax mixture, stirring to incorporate.
  5. Add coconut flour to the flax mixture and stir to combine.
  6. Add vanilla extract, cinnamon, lemon juice, baking soda and salt. Mix by hand until well combined.
  7. Fold in walnuts (optional). 
  8. Spoon into lined muffin pan and bake for 18 to 22 minutes. 

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Kitchen Tools Used in This Recipe

Below is a list of kitchen tools used in this recipe. Whenever possible, I’ve linked to the exact tools I used in making this recipe.

More Healthy Recipe Ideas

If you enjoyed this Flax and Walnuts Muffin recipe, you might also like these muffin and healthy recipe ideas from The Birch Cottage:

flax and walnut muffins

If you have a favorite low carb or keto muffin recipe, I’d love to hear about it! Please leave me a comment below. I’m always looking for healthy treat recipes to try!

Til next time…

Pam Baker from The Birch Cottage

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