Low-Carb Flaxseed Dough (Gluten-Free, Dairy-Free, Sugar-Free)

This low-carb flaxseed dough is truly amazing—my family goes crazy for it! It is gluten-free, sugar-free, dairy-free, and nut-free! Its texture and taste are just like cinnamon buns, and it stays fresh for 4 to 5 days.

You can bake it in any cake pan or muffin tin (it is perfect for muffins even without frosting), and it always turns out beautifully. It is highly versatile; you can mix in berries, chocolate chips, coconut, or your favorite nuts to make it even richer. Plus, hands-on preparation time is only 10 minutes!

Flaxseeds are fantastic for low-carb diets because almost all of their carbohydrates come from fiber! This means they won't spike your blood sugar levels. They are also packed with essential nutrients such as omega-3 fatty acids, protein, vitamin B1, magnesium, phosphorus, and selenium. (As an added bonus, flaxseed meal is quite affordable!)

Let me share how I make this versatile dough. It holds its shape perfectly and maintains a wonderful texture after baking, making it ideal for a low-carb cake for any occasion.

Ingredients

2 cups ground flaxseed
1/3 cup xylitol (or 30 drops of liquid stevia)
1 tbsp baking powder
2 tbsp ground cinnamon
1/2 tsp pink salt
1/2 cup shredded coconut (optional)
5 large eggs
1/2 cup water (room temperature)
1/3 cup coconut oil
1 tsp vanilla extract
1 cup sugar-free chocolate chips

Note: You will need a 12-count muffin pan or a standard medium-sized cake pan.

Instructions

Preheat your oven to 350°F (175°C).
Mix the dry ingredients: In a large bowl, combine the ground flaxseed, xylitol, cinnamon, pink salt, and shredded coconut.
Mix the wet ingredients: In a separate large bowl, whisk together the eggs, room-temperature water, coconut oil, and vanilla extract on high speed for 1 minute.
Combine wet and dry: Pour the wet batter into the dry ingredients and mix until fully incorporated. Fold in the sugar-free chocolate chips and allow the mixture to sit for a couple of minutes to thicken.
Fill the pan: Spoon the mixture into your prepared muffin tin or cake pan. The dough will expand while baking, so be careful not to fill the cavities to the very top.
Bake: Bake muffins for 15–20 minutes. If you are baking a cake, it will need a bit longer—approximately 20–30 minutes.
Cool: Remove the muffins or cake from the pan and place them on a wire rack to cool.
Decorate: Once cooled, decorate to your taste and for the occasion!

Storage Tip: This dough is perfect for freezing, but you can also keep it fresh in the fridge for up to 4–5 days!

Nutritional Information (For the Entire Batch)

Protein: 88 g
Carbohydrates: 2 g
Sugar: 1 g
Total Fat: 83 g

Optional: Sugar-Free Vanilla Buttercream Frosting

You can easily skip the frosting, as this cake stands amazingly well on its own. I usually make the muffins without it, but for a cake, frosting adds a beautiful and delicious touch. If you'd like to add it, I highly recommend this Sugar-Free Vanilla Buttercream Frosting, which takes just 5 minutes to prepare.

Frosting Ingredients

1/2 cup butter (room temperature)
1 cup Swerve or erythritol
1 tsp vanilla extract
1 tbsp milk

Frosting Instructions

Add all the ingredients to a mixing bowl.
Blend on high speed until completely smooth.
Spread evenly over the surface of your cooled cake or muffins.

Stony liked it so much! :)

Here is how my muffins turn out using the exact same dough:

Enjoy! Don't forget to let me know your thoughts on this recipe in the comments. If you loved it, please like and share to support my page. Thank you!