Keto spinach and cheese muffins

Keto spinach and cheese muffins with eggs, Emmental, baby spinach and cream: a savoury low-carb snack from the oven – moist, well seasoned and quick to prepare.

At a glance

• Serves 6
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 250 kcal per serving
• Protein: 15 g
• Fat: 19 g
• Carbs: 3 g

Ingredients

• 6 organic eggs
• 150 g Emmental
• 100 g baby spinach
• 50 ml cream
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of nutmeg

Method

You’ll need: oven · muffin tin · chopping board · knife · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease a muffin tin with ghee, olive oil or avocado oil.
2. Whisk the eggs and cream thoroughly in a bowl. Season the mixture with salt, pepper and nutmeg.
3. Wash the baby spinach, chop it roughly and fold it into the egg mixture. Grate the Emmental if needed.
4. Divide the mixture between the muffin holes and top with the Emmental. Make sure the spinach and cheese are evenly distributed.
5. Bake the muffins at 180 °C for 20–25 min, until the mixture has set and the top is golden. Then leave them to cool briefly in the tin.
6. Serve the keto spinach and cheese muffins warm or lukewarm. A green salad or a little herb quark goes well with them.

Good to know

These muffins are easy and nicely savoury. They're good for breakfast, as a snack or on the go. They taste best while still slightly warm.

Swaps

Emmental → feta (also provides protein and calcium). Baby spinach → chard (also brings fibre and folate). Cream → crème fraîche (a little creamier, similarly low in carbs). Emmental → goat's cheese (stronger flavour, also provides protein).

Allergens

Contains egg and milk. Usually well suited to children if the seasoning stays mild; during pregnancy, only eat them made with fresh eggs and well baked.