Keto Breakfast Muffins

Keto Breakfast Muffins
Keto Breakfast Muffins

These are quite similar to my Quick Keto Chia Bread recipe I posted last week, except I made these in ramekins which create perfect little muffin shapes (which I then sliced in half). This recipe will make 2 muffins and yield 4 slices, as pictured. The macros have been calculated per 1 serving (1 muffin cut into 2 slices). They can also be toasted by simply frying in a little olive oil. Top with a poached egg or butter and good-quality prosciutto, like I did on my Low-carb Prosciutto Muffins or (if you are very ambitious) make a super-posh Keto Salmon Eggs Benedict. Enjoy!

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 2.5g
(4.7%); Fat 16g (71.2%); Protein 12g (24.1%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

Sign up to the monthly MUD & LOVE newsletter (if you haven't done so already)*

*By including your information above, you agree to adding yourself to my emailing list managed by Mailchimp. Your information will never be passed on to a 3rd party*

 

Print Recipe
Keto Breakfast Muffins
Delicious, instant muffins yielding two servings (2 muffins cut into 4 slices). The macros are calculated per 1 serving (2 slices) so enjoy warm topped with butter, or toast in a pan and top with poached eggs...
Keto Breakfast Muffins
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Bread, Breakfast, Light Meals
Cuisine General
Keyword keto, low carb, paleo
Prep Time 2 minutes
Cook Time 90 seconds
Servings
people
Ingredients
Course Bread, Breakfast, Light Meals
Cuisine General
Keyword keto, low carb, paleo
Prep Time 2 minutes
Cook Time 90 seconds
Servings
people
Ingredients
Keto Breakfast Muffins
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place the almond flour, ground chia, baking powder and salt in a bowl. In a separate bowl, whisk the eggs. NOTE: Do not attempt to grind your own chia seeds, its best to source ground chia, which has a fine texture and is essential for this recipe to work.
  2. Mix to combine the dry mixture. Add the whisked eggs to this mixture and combine very well.
    Keto Breakfast Muffins
  3. Pour the mixture into two greased ramekins.
  4. Place into the microwave on high for 1 minute 30 seconds, then remove by sliding a knife around the edges to remove them.
    Keto Breakfast Muffins
  5. Once cool enough to handle, turn it on its side and slice each ‘muffin’ into 2 slices, yielding 4 halves in total.
  6. The full macro-breakdown (and allergens) can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

Please note that almond flour and coconut flour are not interchangeable in baking. If a recipe calls for almond flour and you choose to use coconut flour, I cannot guarantee the same success. Texture, density and flavour will be compromised. These ingredients are pricey, so I always advise to use the ingredients I have used for best success first-time.

User feedback informs me that Ground (milled) Flaxseed works just as well if you have no Ground (milled) Chia Seeds on hand. Use whichever suits your budget, and stick to the one you have the most success with. (macros calculated on chia, as per my recipe above)

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
 
Keto Breakfast Muffins

Macro Details per serving (1 muffin cut into 2 slices)
4.7%            Carbs
24.1%          Protein
71.2%          Fat

Nutritional Information per serving (1 muffin cut into 2 slices)
Calories                         202Kcal / 845kJ
Fat                                  16g
of which saturates       2.5g
Carbohydrates             2.5g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           0.6g
Fibre                               3.3g
Protein                           12g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2.5g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Almonds
Eggs
Wheat (may be found in baking powder)
 

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

 
See all the Bread recipes on Mud and Love:

Mini Rosemary Keto Rolls
Mini Rosemary Keto Rolls
Keto Mini Soda Bread Loaf
Mini Keto Soda Bread Loaf
Keto Seed Loaf
Mixed Seed Bread (Keto; Paleo)
90 second Keto Microwave Chia Bread
Quick Chia Bread (Keto; Paleo)
Keto Breakfast Muffins
Keto Breakfast Muffins
Olive and Sundried Tomato Bread
Olive & Sun-dried Tomato Low-carb Bread
Load More

 

Summary
recipe image
Recipe
Keto Breakfast Muffins
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)

You may also like

3 Comments

  1. I’m so glad I tried making these, it’s the first keto recipe for me that’s really achieved that bready texture – springy rather than crumbly. Have you ever tried making French toast with them? That’s next on my list, I think.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.