These mini egg loaf muffins are the perfect low carb and keto friendly dessert, breakfast, or snack. These mini muffins are extremely easy to make and have virtually zero carbs - yay for zero carb recipes!
We took the standard egg loaf recipe that has been floating around and made it dairy free. Of course, these low carb muffins DO contain healthy sources of fats & protein.
MACROS per serving (out of 2):
1 carbs | 17 fat | 8 protein
Each serving amounts to 6 mini muffins, or 3 regular sized muffins.
56g Kite Hill dairy free cream cheese (or cream cheese of choice)
Dash of unsweetened almond milk
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp stevia (or sweetener of choice - optional)
Sea salt to taste
Preheat oven to 375 and prepare muffin dish with spray
In a blender, combine all ingredients & blend until smooth
Add in a bit of almond milk to make batter a tad bit liquidy (this allows you to make more muffins - roughly add 20-30 mL - can omit)
If you don't have a blender, you can mix ingredients with a spoon, just start by mixing the cream cheese with the almond milk to soften it and get rid of any clumps, then add the rest of the ingredients
Pour mixture into muffin dish and pop in the oven for 8-10 minutes (time will depend on size of muffins!)