LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
- In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
- Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
- Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Protein 7 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 31 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
LOW-CARB KETO BREAKFAST MUFFINS
These keto muffins have only four ingredients, are low-carb, and keto-friendly. Amazingly delicious!
Provided by Amanda T
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups with cooking spray.
- Blend bacon, eggs, salsa, and almond flour together in a blender on medium speed until thoroughly combined, about 30 seconds.
- Pour mixture into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 109.8 calories, Carbohydrate 2.9 g, Cholesterol 97.9 mg, Fat 8.2 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 1.7 g, Sodium 236.1 mg, Sugar 1 g
1-MINUTE KETO MUFFINS RECIPE
The perfect quick keto bread is this 1-minute keto muffin in a mug. Grain free little snacks that can be made both sweet OR savoury depending on which flavours you decide to add.
Provided by Libby Jenkinson
Categories Breakfast Coconut Flour Recipes Lunch Lunch boxes Snacks
Time 2m
Number Of Ingredients 4
Steps:
- Grease a ramekin dish (or very large coffee mug) with coconut oil or butter.
- Mix all the ingredients together with a fork to ensure it is lump free.
- Cook the 1-minute keto muffin in the microwave on HIGH for 45 seconds - 1 minute. Alternatively, they can be baked in an oven, at 200C/400F for 12 minutes.
- Cut in half and serve. (toasting or frying is optional)
Nutrition Facts : ServingSize 1 keto muffin, Calories 113 kcal, Carbohydrate 5 g, Protein 7 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 186 mg, Sodium 91 mg, Fiber 3 g
9 KETO EGG CUPS
9 Keto Egg Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!
Provided by Kelly
Categories Breakfast
Time 20m
Yield 12
Number Of Ingredients 44
Steps:
- Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
- In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
- Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.
- Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
- Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-15 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.
- Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in sesame oil until combined. Stir in kimchi, cheese and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.
- Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
- Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in Italian seasoning until combined. Stir in mushrooms, peppers and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.
- Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Stir in sun-dried tomatoes, spinach, basil and cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
- Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes, spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
- Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
Nutrition Facts : ServingSize 1 g, Calories 94 kcal, Carbohydrate 1 g, Protein 6 g, Fat 3 g
KETO EGG MUFFINS RECIPE
Learn how to make egg muffins for a grab-and-go breakfast you can meal prep, with 15 flavor variations! You'll love this healthy keto breakfast egg muffin cups recipe.
Provided by Maya Krampf
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
Nutrition Facts : Calories 124 kcal, Carbohydrate 2.5 g, Protein 6.7 g, Fat 9.7 g, SaturatedFat 2.9 g, Cholesterol 131.4 mg, Sodium 288.1 mg, Fiber 0.7 g, Sugar 1.2 g, ServingSize 1 serving
LOW CARB BLUEBERRY MUFFINS
Provided by Listotic
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Line a muffin pan with 12 muffin tin liners.
- In a medium bowl, mix together the wet ingredients.
- In a large bowl, mix together all of the dry ingredients except for the blueberries.
- Add the wet ingredients to the dry ingredients and mix until just combined (do not over mix).
- Carefully fold in the blueberries.
- Divide the mixture between the 12 muffin tin liners, and bake for 20-25 minutes or until set in the middle and golden brown on the top.
- Enjoy!
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