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low carb breakfast muffins

Low Carb Breakfast Muffins with Spinich and Feta

Course: Breakfast
Keyword: bread, keto, low carb
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 muffins
Author: Dessi Parrish

These keto fat bread muffins are low carb and perfect for a quick on the go breakfast.

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Ingredients

For the muffins:

  • 1 cup macadamia nuts unsalted & roasted if desired
  • ¾ cup coconut butter mixed well
  • 5 good quality eggs
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • Zest of half a lemon
  • 1 tablespoon fresh lemon juice
  • 1 cup feta cheese crumbled
  • 1 cup frozen spinach thawed
  • 3 tablespoons grated parmesan cheese

For the yogurt drink:

  • 9 ounces whole fat Greek style yogurt
  • 9 ounces water
  • ¼ teaspoon kosher salt

Instructions

  1. Pre-heat oven to 350 F and make sure the oven rack is set in the middle of the oven. Add the macadamia nuts to a food processor or a powerful blender and process for about 30 seconds, until almost creamy. While the machine is running, add the eggs one at a time, making sure each one has been incorporated into the batter before adding the next one. Turn the machine off and add the coconut butter and salt, and process until smooth and creamy. While the machine is off, add the baking soda, lemon zest & juice, and process for 10-15 seconds.

  2. Transfer the batter to a large bowl and add the feta cheese. You must squeeze out as much liquid from the thawed spinach as possible, otherwise it will mess up the consistency of the muffins. Once that is done add it to the batter and mix well. Spray a muffin tin with non-stick spray or rub them with avocado oil or butter. Fill the muffin tins just about all the way up and top with 1 teaspoon grated parmesan and bake in oven for 25 minutes. Muffins are ready when a toothpick is inserted and comes out clean and they are nicely golden brown. Remove from oven and allow to cool for 10 minutes before removing and serving. Enjoy!
  3. Recipe makes 9 muffins. Store muffins in fridge for 3 days or freeze for 2 months. Thaw frozen muffins and warm in a 300 F oven for 3-5 minutes.

Recipe Video

Recipe Notes

Macros per muffin, recipe makes 9 muffins:
319 calories
3.22 grams of net carbs
7.42 grams of total carbs
28.7 grams of fat
4 grams of fiber
8.6 grams of protein

Macros per 6 ounce serving of yogurt drink, makes 3 servings:
72 calories
2.56 grams of net & total carbs
3 grams of fat
6 grams of protein
0 fiber