Keto tuna cheese muffins
Keto tuna cheese muffins with cheddar and spring onions. Baked, high-protein snacks for on the go, held together without any flour.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 20 min
- Total time: 30 min
- Calories: 520 kcal per serving
- Protein: 55 g
- Fat: 32 g
- Carbs: 2 g
Ingredients
- 2 tins of tuna
- 4 organic eggs
- 100g cheddar
- 2 spring onions
- 1 tbsp olive oil
- 1 pinch of salt
Method
You’ll need: oven · muffin tin · chopping board · knife · sieve · grater
- Drain the tuna and squeeze it as dry as you possibly can with your hands or a spoon.
- Slice the spring onions into very thin rings and grate the cheddar on a coarse grater.
- Whisk the eggs vigorously with 1 pinch of salt and fold in the tuna, cheese and spring onions.
- Brush a muffin tin with a little olive oil and divide the mixture evenly between the holes.
- Bake the muffins in the oven at 180 °C (160 °C fan) for 20 minutes until the cheese forms a golden-brown top.
Good to know
Muffins don't have to be sweet.
Swaps
Cheddar → Gouda (if you like it a little milder, switch to classic Gouda, which also melts very well).
Cooking tips
Be sure to use silicone moulds or grease the tin really well. Otherwise the egg white sticks stubbornly to the metal.
Storage
The muffins keep for four days in the fridge and are even a little firmer straight from the fridge.
Allergens
Contains fish, egg and milk. Completely gluten-free and nut-free.
Frequently asked questions
How long do tuna cheese muffins keep in the fridge?
The muffins keep for four days in the fridge and are even a little firmer straight from the fridge.
