Keto Breakfast Muffins

Keto Breakfast Muffins

  • Servings: 6
  • Difficulty: easy
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1c Almond flour
1/2c whey protein
1 tsp baking powder
2 tbs HWC yogurt made at home or Greek yogurt
3 tbs coconut oil
1 c shredded gouda cheese
Salt and spices to taste
4 tbs water
1 tsp ginger garlic paste (optional)
1 tbs of cumin/coriander powder (optional)

Veggies: jalapeños, green onions, 3 slices of egg plants, 2 ribs of celery, 2 mini red peppers, 2 tbs olive tapanade and any other chopped veggies

Preheat the oven


1. Chop all the required veggies finely. Sautee them in coconut oil, add cumin, turmeric, ginger garlic paste, and veggies. Cook them until fine.

2. Add almond flour, whey protein, baking powder, keto yogurt, shredded cheese and mix them well

3. Add these into the cooked veggies pan, add olive tapanade and mix them well


4. Take a non stick baking pan and pour this mixture

5. Bake these at 350 degrees for 20-25 minutes



Nutrition Facts
Serving Size 70 g
Amount Per Serving Calories 170Calories from Fat 147 % Daily Value*
Total Fat 16.3g25%
Total Carbohydrates 4.9g2%
Dietary Fiber 2.4g9%
Sugars 0.7g
Protein 4.2g

6 thoughts on “Keto Breakfast Muffins

  1. Hi Anu, Great recipe. Can you please add the brands of Almond flour, Olive tapenade and gouda cheese that you are using?



  2. The serving size is 1 muffin? Of its per gram have to weigh each? Did u use any egg replacement? I tried ( my own recepies) with flax meal+ yogurt but didn’t bake well inside but turned dark brown outside.


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