This is a very basic muffin recipe that has zero net carbs making it a perfect keto diet recipe! It is full of fiber because the main ingredient is oat fiber. Since it is a very basic recipe, it can be versatile for many meals and uses. It can be used as a keto muffin, keto bread or keto roll.
Be creative on the seasonings!
You can flavor this basic keto muffin with garlic powder and onion powder to give it a nice flavor for an Italian dinner.
Or what about adding in some rosemary and a bit of cheese. You don't have to cook them in muffin tins, but it sure makes it easier for a good form. You could drop them on a greased baking sheet and make them into biscuits.
Oat fiber really does wonders when you're cooking on keto. I highly recommend trying it out. Almond flour didn't give me the fluffy results I wanted. Coconut flour is better, but I don't want to taste coconut in everything! Oat fiber is the perfect keto "flour" for baking.
This is the one we buy if you haven't given it a shot yet. (It's hard to find in stores).
If you follow the directions and don't try to substitute chia seeds for the eggs, they will rise very nicely into a fluffy keto roll or muffin.
Nutrition Info: Per individual muffin - 62 calories, 0.65 grams net carbs, 9.4 grams fiber
Macro Nutrient Ratios: 74% fat, 20% protein, 6% net carbs
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
muffins
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- 3/4 cup oat fiber
- 6 whole eggs
- 1.5 tsp baking powder
- 1/6 tsp salt
- 6 tbsp grass-fed butter room temperature
- 1.5 tsp psyllium husk powder
Ingredients
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- Blend the oat fiber, eggs, baking powder, salt and butter with a mixer.
- Stir in the psyllium husk powder.
- Fill muffin tins half full.
- Bake at 350F for 15 minutes.
- Allow to cool to separate easily from the muffin tin.
The inside was a little too wet for me. Baking longer didn’t change anything.
Sorry to hear that. They were not wet inside at all for me. Possibly try adjusting your oven temp?