These muffins can be a great breakfast, snack or treat without the refined sugars and carbs. They are a base of almond flour, coconut flour and ground flaxseeds, which are all vastly nutrient dense. Also included are eggs for protein.

Makes 12 muffins


  • Juice of 2 lemons
  • Zest of 3 lemons
  • 1 tsp baking powder
  • ¾ cup almond flour
  • 3 tbsp coconut flour
  • 1 tbsp ground flaxseed
  • 3 free-range eggs
  • ¼ cup coconut cream
  • 6 tsp Nature Sweet Sugar Substitute
  • ¼ cup coconut oil


  1. Preheat oven to 350 degrees F and line a 12 hole muffin tin with paper cupcake liners.
  2. In a bowl, combine baking powder, almond meal, coconut flour, flaxseeds and Nature Sweet. Add in remaining ingredients and whisk until well combined.
  3. Spoon mixture evenly between the muffin holes and bake in the oven for about 15-20 minutes. Note: you can check if they are ready by inserting a skewer into the center of the muffin and if it comes out clean they are ready, if there is batter on the skewer put them back into the oven for a few minutes.