These gluten-free, Ketogenic, nutrient-heavy, meatless, and tasty Low Carb Egg Breakfast Muffins will start your day off perfect.
With unconventional ingredients like almond flour, hemp seeds, flaxseed flour, and nutritional yeast (in addition to eggs, cottage, Parmesan, and green onions) many of you’re going to be dubious of this mix.
But I guarantee these breakfast muffins are also tasty.
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
Dry Ingredients:
- 1/2 cup of almond flour
- 1/4 cup of Flaxseed Flour
- 1/2 cup of Hemp Seed
- 1/2 cup of Parmesan Cheese, Finely Grated
- 1/4 cup of Nutritional Yeast, Flakes
- 1/2 teaspoon of Baking Powder
- 1/2 teaspoon of Black Pepper
- 1/4 teaspoon of Salt
Wet Ingredients:
- 1/2 cup of cottage cheese
- 6 eggs, beaten
- 1/3 cup of green onion, thinly sliced
Ingredients
Dry Ingredients:
Wet Ingredients:
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Instructions
- Preheat oven to 375 F.
- Spray muffin pan with non-stick spray.
- In a bowl, mix together the almond flour, hemp seed, Parmesan cheese, flaxseed flour, nutritional yeast flakes, baking powder, black pepper, and salt.
- In another bowl, beat the eggs and then mix in the cottage cheese and sliced green onions.
- Mix the wet ingredients into the dry ingredients.
- Scoop out the mixture with a measuring cup and fill the muffin cups.
- Bake for 25 minutes, or until the muffins are nicely browned.
- These muffins will keep in the fridge for at least 1 week and can be reheated in the oven.
Recipe Notes
Macros (per serving):
- Calories: 143
- Fat: 10g
- Carbs: 6g
- Protein: 9g
- Fiber:3g