My keto high-fiber breakfast muffins are full of flavor and fiber. They make the perfect on-the-go, low-carb breakfast. Who says that adding fiber to a keto diet can't be delicious?
Adding fiber to a low-carb diet can seem a bit challenging, but that does not have to be the case. You can easily increase your fiber intake while doing a ketogenic diet with these low-carb high-fiber breakfast muffins.
Enjoy a delicious treat, increase your fiber intake, and reap the benefits.
I may have been the only girl who loved her bran muffins in the 1980s. But back then, adding fiber to our diet was really encouraged.
Probably because of the emerging science that pointed to the benefits of a high-fiber diet. So, I embraced this trend and consumed lots of bran muffins.
I want you to think of this recipe as keto bran muffins, except that these are way tastier and sugar-free!
If you are looking for more keto-friendly high-fiber recipes, you might also want to check out my recipe for Keto High Fiber Bread and my Keto High Fiber Crackers.
In fact, we have a whole collection of keto high-fiber recipes that you should check out!
And....keto muffin recipes!
Low-Carb High Fiber Breakfast Muffins

Looking back, I suspect I liked those bran muffins because they were quite sweet. Those bran muffins were probably loaded with sugar to cover the cardboard taste of bran.
Yet, I dutifully added bran to my diet, not realizing how much sugar I was consuming in the process. In my mind, if it passed the "sweet" test and had some healthy claim attached to it, I was all in.
Let's just say this girl has learned so much since then.
Fast forward to today, and I still believe in the benefits of fiber. However, these days, it needs to be a low-carb, high-fiber option if I am going to allow it into my diet.
That's why these high-fiber low-carb muffins are gluten-free, high in fiber, and delicious.
Yup, you can now have low-carb "bran" muffins without the worry of gluten or too many carbs.
High In Fiber, Low In Carbs Muffins
These days, you couldn't pay me to eat a bran muffin. I've learned that my body just does not do well with any form of gluten. So, I avoid it at all costs.
Just because I no longer eat a diet that includes grains doesn't mean I don't need fiber in my diet. It just needs to be both low in carbs and grain-free.
The idea of a muffin that is high in fiber for breakfast still appealed to me. This is why I wanted a keto-friendly, high-fiber muffin that was both effective and delicious.
Keto-Friendly High Fiber Muffins Ingredients
- Golden flax meal
- Finely milled almond flour, measured and sifted
- Eggs, room temperature
- Water
- Melted unsalted butter cooled or coconut oil
- Granulated sugar-substitute
- Vanilla extract
- Ground cinnamon
- Baking powder
- Sea salt
Topping
- Chopped walnuts
- Slivered almonds
- Shelled pumpkin seeds
- Unsweetened coconut flakes
- Granulated sugar-substitute
- Chia seeds

Low Carb Does Not Mean Zero Carbs
I am not a fan of the zero-carb diets that advocate no dietary fiber. It's pretty common knowledge that for our gut health, we need fiber.
Do you know that 80 percent of your health stems from your gut? This is why it's often referred to as our second brain.
The past two decades have brought research pointing to the fact that gut health is critical to overall health and that an unhealthy gut contributes to a wide range of diseases, including diabetes, obesity, rheumatoid arthritis, autism spectrum disorder, depression, and chronic fatigue syndrome.
Keeping your gut happy by adding enough fiber makes sense.
Keep Your Gut Healthy With Fiber
Today, many researchers believe that supporting intestinal health and restoring the gut barrier will be one of the most important goals of medicine in the 21st century.
I hope this sheds some light on why you want to ensure your gut is healthy and find ways to add more low-carb, high-fiber foods to your diet.
Fiber can be tricky on a low-carb keto plan because many foods high in fiber can also be high in carbs. However, this does not mean we should not include fiber in our diet.
We can include plenty of healthy, high-fiber foods in our diet by consuming leafy green vegetables, nuts, seeds, and small amounts of berries.
This is why an option like my recipe for low-carb high-fiber breakfast muffins works so well.
Constipation: A Common Issue With The Keto Diet
Constipation can be a common problem on the keto diet; this is especially true at the beginning when you are just starting the diet, and your gut biome is getting accustomed to this way of eating.
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The problem, however, is that it can be hard to find something that works since most of the products on the market are full of sugar and carbohydrates, which makes things worse.
A keto diet high-fiber muffin recipe with low carbs and gluten-free ingredients is a great way to help you fight constipation naturally without kicking you out of ketosis or affecting your waistline.
Sticking to a regular exercise routine and eating more fiber-rich keto foods is the key.

Benefits of Soluble and Insoluble Fiber
Fiber comes in two forms: soluble and insoluble, with our bodies needing adequate amounts of both.
- Soluble fiber can keep our hearts healthy because it passes through the digestive tract, attracting cholesterol. For people with high cholesterol, this can prove to be very beneficial.
- Soluble fiber may act as a tool to prevent spikes in blood glucose and insulin. It makes sense to include fiber in your diet, especially if you are diabetic. Moreover, because your sugar levels are on an even keel, it may also keep your hunger hormones under control.
- Because soluble fiber absorbs water as it passes through the digestive tract, it can help prevent diarrhea and constipation.
- Insoluble fiber may aid in weight loss because it may increase satiety.
- Insoluble fiber may help with our digestive health because it passes through the digestive tract into the colon, where it can feed the gut microbiome.
- Fiber is also considered a prebiotic, meaning it helps feed the beneficial bacteria in our gut.
Now that I have laid a little groundwork as to why fiber is important, let's get into the recipe.
You'll be happy to know that these high-fiber keto muffins are studded with plenty of nuts and seeds and, therefore, high in fiber and protein.
It's an easy and delicious way to add fiber to your diet. I hope you give it a try and let us know your thoughts.
Best Sugar-Substitute Options For These High-Fiber Breakfast Muffins
As far as choosing your sweetener, my top choice is a monk fruit/erythritol blend. My personal favorite is Lakanto's brand. But you can also use Swerve an erythritol sugar substitute.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. However, if using Pyure you will want to use half the amount called for in this recipe since it's a much sweeter choice.
Lastly, if you can't easily find a more natural sugar substitute, you can also use Splenda for baking or a generic brand of the same. It will work with great success.
I know not everyone would agree with me here, and I respect that, but in my book, it's still better than regular sugar.
Tag Us
I sure hope you will give this recipe a try. Why not make enjoying a high-fiver keto breakfast part of your weekly meal plan?
Once you do, make sure you remember to tag us on Instagram and Facebook. It's what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don't know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It's my prayer that these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God's grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
When we followed the Holy Spirit's prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it's not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
Fittoservegroup Keto App
Looking for a fast way to access our keto recipes? We've got you covered. There's an app for that. Yup, there's a Fit To Serve Group App, and it's going to make your keto diet a delicious breeze!
Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.
Enjoy early access to recipes before they go live on the website. Plus, there are bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.
Search recipes by title, ingredients, keywords, and categories, and of course, every recipe shows complete nutritional facts.
Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients.
The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
Learn more by visiting our Fit To Serve Group App Page.
Keto High Fiber Breakfast Muffins (Gluten-Free)
Looking for a delicious way to include more fiber into your breakfast? These keto high fiber muffins make a tasty treat and are low in carbs yet high in fiber.
Ingredients
- 1 cup golden flax meal , regrind in clean dry coffee grinder
- 1 cup of finely milled almond flour, measured and sifted
- 5 large eggs, room temperature
- 1 cup of water
- ½ cup melted unsalted butter cooled or coconut oil
- 1 cup granulated sugar-substitute
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 2 ½ teaspoons baking powder
- ¼ sea salt
Topping
- ½ cup chopped walnuts
- ½ cup slivered almonds
- ½ cup of shelled pumpkin seeds
- ¼ cup of unsweetened coconut flakes
- 2 tablespoons of sugar-substitute
- 2 tablespoons chia seeds
Instructions
- Preheat oven to 350 degrees.
- Line with cupcake liners two-12 capacity muffin tins or grease well with butter or coconut oil.
- Make the topping by lightly toasting walnuts, almonds, pumpkin seeds, and coconut flakes on a dry non-stick skillet pan using medium heat. Being sure to mix while toasting. Set aside. To this mixture add the chia seeds.
- In a large bowl combine well the golden flax meal, almond flour, sugar substitute, cinnamon powder, baking powder, sea salt, and set aside.
- Using an electric mixer beat the eggs, vanilla, water, melted butter, or coconut oil until well combined.
- To the wet ingredients add all the dry ingredients. Using an electric mixer stir the batter until it is thick and well combined.
- Pour evenly into the prepared muffin tins.
- Sprinkle the tops of the muffins with the topping.
- Bake at 350 F for 25-30 minutes until lightly brown around the edges and an inserted toothpick comes out clean.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 185Total Fat: 15.8gSaturated Fat: 5.2gCholesterol: 59mgSodium: 56mgCarbohydrates: 4.8gNet Carbohydrates: 1.9gFiber: 2.9gSugar: 0.4gProtein: 6.4g

















leslie najm says
In the list of ingredients, there is no coconut listed except for in the topping. I see no coconut added with the flaxseed and almond flour. However the instructions say to add the coconut flakes with the flaxseed. Should there be coconut flakes with the batter as well as mixed into the toppings?
Hilda Solares says
Hi Leslie, I updated the recipe to reflect that the coconut flakes are for the topping. Thanks for making me aware.
Amy says
Hello! I have been making these muffins using your recipe for a few months now and we absolutely LOVE them. I noticed today you changed the recipe (no more flaxseed, and you no longer put the nut/coconut mix into the batter). I’m curious, why did you change it?
Hilda Solares says
Hi Amy, that recipe was made years ago and from time to time I will update a recipe if I feel it needs a little tweaking. Getting feedback when a recipe is loved is vital otherwise I have no idea why it's not as popular as others and so updating is my way to ensure I am always sharing the highest quality.
Kelly Howell says
I have a couple of questions, but first, this recipe looks absolutely wonderful! I'm a "conventional" baker as a business, but have personally started a KETO diet, so am all in for making this recipe 😀 so my questions:
1. May I substitute Coconut flour or even a second cup of Almond flour for the Flax?
2. On the topping, may I substitute Millet seed for the Chia?
I know that I really dislike people who take a recipe, alter it and then comment on it without ever trying the recipe as written, but I don't have some of these ingredients and won't be able to get them any time soon and I really want to try this NOW lol
also, just a note, one of the comments asked if she could switch up the topping and leave out the nuts because of a nut allergy .... ummm if she has a nut allergy wouldn't she have a bigger issue with the cup of Almond flour in the muffin itself? Forget the nuts in the topping, but the muffin main ingredient is a nut flour ... or did I miss something??
🙂
Hilda Solares says
Hi Kelly, keto baking has a steep learning curve even if you are an experienced baker. The flours substitutes behave differently. With being said you could try subbing the flax for another cup of almond flour but BOT coconut flour. You are correct in assuming that almond flour is a nut flour. I am going to recommend that you visit my post on keto baking since it answers a lot of your questions. keto baking
Amy says
I completely understand....for the record I prefer the previous recipe to the updated recipe:)
Hilda Solares says
I appreciate and value your feedback Amy. Tell me what you miss the most? Is it the added coconut flakes? I can include it as option.
Feral Fox says
I must still have the old recipe with flax seed. In the oven now. Will let you know how they turn out! A question though. I have a package of Bob's Red Mill Hazelnut flour in my freezer. Since it is a nut flour, might I substitute half the almond flour with hazelnut flour?
Hilda Solares says
Hi Feral, you certainly can use hazelnut in place in whole or in part for the almond flour. I am sure it will be delicious.
Jillian Smith says
Hello, I have one quick question. I see that chai seeds are listed in the topping section of the ingredients but noted in steps for combining with the flour, flax, baking powder Etc - is the measurement for the actual muffins 2 tablespoons of chai seed and we skip them in the topping? Thank you
Hilda Solares says
Hi Jillian, The chia seeds are for the topping. I have updated the recipe to reflect this. Thanks!