Keto Egg Muffins

Keto Egg Muffins

Description: Wholesomeyum Keto / Low Carb Egg Muffins. 

Nutritional Information: 

Serving size: 1 egg muffin

Calories: 124  Total Fat: 9.7g
Net Carbs: 1.8g Protein: 6.7



  • 1 cup Broccoli (cut into 1/2-inch florets)
  • 1 cup Cauliflower (cut into 1/2-inch florets)
  • 1 cup Red bell pepper (chopped into 1/2-inch pieces)
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 8 large Eggs
  • 1/4 cup Heavy cream (or any milk of choice)
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper
  • 3/4 cup Cheddar cheese (shredded; replace with more veggies for dairy-free)


  1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
  2. In a large bowl, toss together the broccoli, cauliflower, red pepper, minced garlic, and olive oil.
  3. Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 15-20 minutes, until the edges of the broccoli are browned.
  4. Meanwhile, line a muffin tin with 12 parchment muffin liners or silicone muffin liners.
  5. When the vegetables are done, keep the oven on. Arrange the veggies evenly in the muffin cups.
  6. Whisk together the eggs, heavy cream, sea salt, and black pepper. Stir in the cheddar cheese. Pour the egg mixture into the muffin cups over the vegetables.
  7. Bake for 15-20 minutes, until the eggs are set.



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