featured 7642

Keto Snack Muffins: Low-Carb Muffin Recipe for Busy Days

Simple Keto Snack Muffins

Simple Keto Snack Muffins

A straightforward recipe for savory, low-carb keto muffins that make an easy snack or grab-and-go breakfast.
Course: Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8 muffins
Calories: 182kcal

Ingredients

  • 112 grams coconut flour (about 1 cup)
  • 15 grams baking powder (1 tbsp)
  • 1/4 tsp salt
  • optional dry herbs and spices Suggested: 1/2 tsp garlic powder, 1/2 tsp onion powder and 1 tsp dried oregano
  • 4 large eggs, room temperature
  • 1/4 cup butter, melted and cooled
  • 58 ml milk of choice, room temperature (1/4 cup)
  • 120 grams plain yogurt or sour cream, room temperature (1/2 cup)
  • 90 grams shredded cheese, divided (3/4 cup) I used Colby cheese
  • 1/2 cup finely chopped ham
  • optional dry seasonings for topping

Instructions

  • Preheat the oven to 375°F (190°C). Lightly spray eight silicone muffin cups. If you use a metal muffin tin, line the cups with parchment—not paper liners. Sift the coconut flour, baking powder, salt and any optional dry seasonings into a large bowl to remove lumps.
  • Add the eggs, melted cooled butter, milk and plain yogurt. Stir until well combined and a thick batter or dough forms. Scrape down the bowl and shape the mixture into a smooth ball. Massage the ball for about one minute to help it absorb extra moisture and to test the texture.
  • The batter should be moist but not sticky. Fold in 60 grams (1/2 cup) of the shredded cheese until evenly distributed, then fold in the chopped ham.
  • Divide the mixture evenly among the prepared muffin cups—about 3 1/2 tablespoons per cup. Use your fingers to press the batter evenly into each cup. If you like, sprinkle a little dried oregano or other seasonings on top.
  • Sprinkle the remaining 30 grams (1/4 cup) shredded cheese evenly over the muffins. Bake at 375°F (190°C) for 20–25 minutes, until golden and a tester comes out clean. Let the muffins cool in the pan for at least 20 minutes to firm up.
  • Carefully remove the muffins from the cups and transfer to a wire rack. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to three months.

Nutrition

Serving: 1muffin | Calories: 182kcal | Carbohydrates: 3.3g | Protein: 8.6g | Fat: 14.8g