Low-Carb Savory Breakfast Muffins

These Low-Carb Savory Breakfast Muffins are the perfect start to your day. Packed with flavorful veggies and rich cheeses, they're a nutritious, satisfying meal that fits right into your keto lifestyle.

Course Breakfast

Cuisine American

Keyword Gluten-Free Breakfast, Keto Breakfast Muffins, keto muffins, low carb muffins, Savory Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 280kcal

Equipment

Oven
6-cup muffin tin or liners
Medium bowl
Whisk
Mixing spoon
Measuring cups and spoons
Wire rack

Ingredients

1 cup almond flour 96 grams
½ tsp baking powder 2 grams
¼ tsp salt 1 gram
¼ tsp black pepper 0.5 grams
3 large eggs
¼ cup heavy cream 60 ml
½ cup grated cheddar cheese 56 grams
¼ cup finely chopped spinach 30 grams
¼ cup diced red bell pepper 40 grams
¼ cup cooked and crumbled bacon 56 grams
2 tbsp chopped green onions 15 grams

Instructions

Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin or line with paper liners.
In a medium bowl, whisk together almond flour, baking powder, salt, and pepper.
In a separate bowl, beat the eggs and heavy cream until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the grated cheddar cheese, chopped spinach, diced red bell pepper, crumbled bacon, and green onions.
Divide the batter evenly among the prepared muffin cups.
Bake for 20 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

Notes

You can customize these muffins by adding different low-carb vegetables or cheeses.

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave for 20-30 seconds when ready to enjoy.

Nutrition