Keto Muffins with Potato Fiber and Chia Seeds

High-Fiber Keto Snacks for On-the-Go

These muffins are perfect for anyone looking to eat low-carb but still enjoy a delicious snack. Potato fibers provide fiber and structure, while chia seeds swell up further, making the muffins moist.

Ideal for breakfast, a snack, or for work on the go.

Ingredients

• 4 eggs

• 50 g almond flour

• 20 g potato fibers

• 15 g chia seeds

• 50 ml oil (e.g., coconut oil or rapeseed oil)

• 50 ml unsweetened plant-based drink

• 1 tsp baking powder

• Optional: 1 tsp cinnamon or vanilla for flavor

• Pinch of salt

Preparation

1. Preheat the oven to 180 °C (top/bottom heat).

2. Whisk eggs, oil, and plant-based drink in a bowl.

3. Add almond flour, potato fibers, chia seeds, baking powder, salt, and optional cinnamon or vanilla, and mix everything into a smooth batter.

4. Prepare muffin liners and distribute the batter evenly among 8 liners.

5. Bake for 20-25 minutes, then perform a skewer test.

6. Remove from oven, let cool briefly, and enjoy fresh.

Variations & Tips

• Extra moisture: Add 1 tbsp Greek yogurt or cream cheese to the batter.

• Nutty: Fold in chopped walnuts or almonds.

• Berries: Fold in a few frozen berries for a fruity kick.

Why Potato Fibers and Chia Seeds?

• Potato fibers: provide fiber, give structure, and make muffins more filling.

• Chia seeds: swell in the batter and provide moisture without many carbohydrates.

Both ingredients are ideal for making low-carb baked goods suitable for everyday use.

Storage & Shelf Life

• Muffins keep in an airtight container for approx. 3-4 days.

• For longer shelf life, they can be easily frozen.