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prep time
15 min
cook time
18 min
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Coconut Flour
½ cup
The Ultimate Icing Sugar Replacement by Swerve
1 tablespoon
Baking Powder
1 tablespoon
Salt, Sea Salt
⅛ teaspoon
Garlic Powder
⅛ teaspoon
Onion Powder
⅛ teaspoon
Coconut Oil
4 tablespoon
Raw Egg
5 large
Scallions
2 medium - 4 1/8" long
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 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 3
In a food processor, pulse together coconut flour, sea salt, baking powder, coconut oil and sweetener.Step 4
Add in the 5 eggs, garlic powder, onion powder and pulse again.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 6
Evenly scoop batter into 6 mounds using an ice cream scoop.Step 7
Then place a peeled egg into the center of it, forming the dough around the egg.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.
Comments
Mcozzie 4 years ago
Made a muffin without the egg and was tasty. Savory fir a breakfast muffin!!
EricCa 4 years ago
One of hardest recipe to make - did not enjoy making
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 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 5 years ago
How long will these keep in the fridge and can they be frozen please?
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