Keto Scallion Egg in a Muffin

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    18 min

  • ready time

    ready time

    33 min

Keto Scallion Egg in a Muffin

These muffins are great for breakfast as they are packed with protein. There is an egg in the muffin batter and an egg baked into the center of the muffin. The batter is deliciously savory with garlic, onion and scallions flavors.

  • Net Carbs

    3.9 g

  • Fiber

    3.5 g

  • Total Carbs

    8.9 g

  • Protein

    11.9 g

  • Fats

    19.2 g

254 cals

Keto Scallion Egg in a Muffin

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Coconut Flour

    Coconut Flour

    ½ cup

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    1 tablespoon

  • Baking Powder

    Baking Powder

    1 tablespoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

  • Garlic Powder

    Garlic Powder

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Coconut Oil

    Coconut Oil

    4 tablespoon

  • Raw Egg

    Raw Egg

    5 large

  • Scallions

    Scallions

    2 medium - 4 1/8" long

  • Raw Egg

    Raw Egg

    5 large

Recipe Steps

steps 8

33 min

  • Step 1

    Preheat an oven to 350 F. Line muffin tin with silicone cupcake liners. You can use regular paper liners if you would like. Bring water in a medium saucepan to a boil. Gently drop 6 large eggs into the water and set a timer for 7 minutes allowing the water to continue to boil.
    Step 1
  • Step 2

    Once the 7 minutes are up, drain the boiling water off. Add ice to the top of the pan and cold water. Allow the eggs to chill in the water until cold. Then peel them under a thin stream of cold water.
    Step 2
  • Step 3

    In a food processor, pulse together coconut flour, sea salt, baking powder, coconut oil and sweetener.
    Step 3
  • Step 4

    Add in the 5 eggs, garlic powder, onion powder and pulse again.
    Step 4
  • Step 5

    Pour batter into a medium sized mixing bowl and add chopped scallions. Allow the mixture to sit for 5 minutes or so until the batter thickens considerably in a dough.
    Step 5
  • Step 6

    Evenly scoop batter into 6 mounds using an ice cream scoop.
    Step 6
  • Step 7

    Then place a peeled egg into the center of it, forming the dough around the egg.
    Step 7
  • Step 8

    Place one egg and dough into each cupcake liner and bake for 16-18 minutes until the dough is cooked through and golden brown.
    Step 8

Comments 6

  • Mcozzie

    Mcozzie 3 years ago

    Made a muffin without the egg and was tasty. Savory fir a breakfast muffin!!

    • EricCa

      EricCa 4 years ago

      One of hardest recipe to make - did not enjoy making

      • Mdssnider

        Mdssnider 4 years ago

        These were...interesting. Not bad but also not one I'm sure I'll make again. It was nice to get the texture and taste of a corn muffin though.

        • R492

          R492 5 years ago

          These are great and the best thing and surpring is that it kept me full the whole morning. My serving size is 3/4 so I was very surprised. Today is my first day doing the keto diet

          • RoseRoseRose

            RoseRoseRose 5 years ago

            How long will these keep in the fridge and can they be frozen please?

            • KitR

              KitR 5 years ago

              I cannot eat a lot of coconut. I substituted almond flour and extra light virgin olive oil. Turns out runny so added almond flour and baking soda. I have extra batter so making what I hope to be extra muffins