Looking for a delicious keto breakfast? Look no further! Today I show you how to make my favorite Keto Low Carb Egg Muffins recipe. These keto egg muffins are easy to make, cheap, full of protein, and have almost no carbs!
Start off these keto egg muffins off by cracking 6 large eggs and 4 large egg whites into a bowl. Follow those with 1/2 cup of some heavy cream (reduced fat works too). Mix those together.
Bacon time! Not just any bacon, chicken bacon that tastes delicious right out of the package. I’m not sure how mainstream chicken bacon is yet but if you have the chance to try it, do it!
Did I mention there’s only 15 calories in each slice? True story!
Any fully cooked bacon will work for this part if you can’t find or don’t like chicken bacon.
Low Carb Egg Muffins Size
Next, coat a muffin pan with some non-stick cooking spray. The size of the of the muffin pan is up to you. Use whatever size you want depending on how big or small you want your keto low carb egg muffins.
Once you have your pan coated, roll a slice of your fully cooked bacon up and place each slice into a muffin spot.
For this next part you can use whatever vegetables you want which gives these keto egg muffins unlimited variations! Today I’m adding in some broccoli and mushrooms which I’m going to fry up real quick using 1/2 tablespoon of olive oil.
Evenly distribute your choice vegetables into your muffin spots followed by 1/2 cup of reduced fat cheddar cheese and your mix.
Finish your keto low carb egg muffins off by sprinkling some cheese and dill weed on tops.
Put them in the oven on 350F/176C for around 15-20 minutes.
BOOM! Less than 3 grams of net carbs per muffin!
One question I know that’ll I’ll be asked is how to reheat these. To that I will say :10-:15 seconds in the microwave should do the trick. You can also just eat them cold, they’re absolutely delicious both ways.
Make a variation of this? Let me know in the comments below.
Now go try The Best Low Carb Keto Bagels recipe next!
Keto Low Carb Egg Muffins
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- 6 Large Whole Eggs
- 4 Large Egg Whites
- 4 Ounces Heavy Cream - A lower fat one will work fine too
- 12 Slices Bacon - Cooked
- ½ Cup Cheddar Cheese - Reduced Fat
- 4 Ounces Broccoli
- 2 Ounces Mushrooms
- ½ Tablespoon Olive Oil
- Mix together your Whole Eggs, Egg Whites, and Heavy Cream
- Take out a muffin pan, coat it with non-stick cooking spray, and add 1 Slice of Bacon to each spot making sure to roll them up so they fit perfectly around the edges
- Cook/microwave whatever vegetables you’re using and evenly distribute them into your spots
- Top your vegetables with your Cheese
- Pour your mix in
- Finish off by sprinkling on a little more Cheese and some Dill Weed
- Bake them on 350F/176C for around 15-20 minutes
- Calories: 1264
- Fat: 80g
- Saturated Fat: 39g
- Sodium: 1404mg
- Carbs: 35g Net Carbs = 30g
- Fiber: 5g
- Sugar: 14g
- Protein: 101g
- Calories: 105
- Fat: 6.6g
- Saturated Fat: 3.2g
- Sodium: 117mg
- Carbs: 2.9g Net Carbs = 2.5g
- Fiber: .4g
- Sugar: 1.1g
- Protein: 8.4g