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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Print Recipe Low Carb Egg Breakfast Muffins
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.
Macros (per serving):
- Calories: 143
- Fat: 10g
- Carbs: 6g
- Protein: 9g