Ultra Low Carb Savory Egg Muffins
Ingredients
- 6 Large eggs
- 2 tablespoons butter (softened)
- 3 tablespoons coconut flour
- 1oz pork rinds flour (about 20 gram crushed pork rinds)
- 1 teaspoon any of your favorite seasonings
Optional
- 1 teaspoon Red Boat Fish Sauce
- 4 tablespoons chopped scallions
Directions
|
Step 1
|
| Beat softened butter and eggs together using a hand blender on high speed until the mixture looks pale and smooth - about 5 minutes |
|
Step 2
|
| Grind your pork rinds with a food processor until it resembles flour. If you don't have a food processor (mine broke!), you could get a ziplock bag, place pork rinds inside, seal and smash it up with your hands or a rolling pin. Think of it as your arm workout..ha! |
|
Step 3
|
| Mix the crushed pork rinds into egg mixture. Fold gently. |
|
Step 4
|
| Add in seasonings, coconut flour and chopped scallion. Mix until everything combined. The batter should be thick but still a bit runny. |
|
Step 5
|
| Lightly grease you muffin pans with coconut oil. |
|
Step 6
|
| Divide the batter evenly. I got about 6 muffins - with about 2-3 Tbsp batter on each. |
|
Step 7
|
| Bake for about 20-30 minutes at 350º-400º F - or until the muffins are set and pulled away from the muffin pan. My countertop convection oven heat isn't that high so I baked mine in 400ºF for about 25 minutes. |
|
Step 8
|
| Remove muffins and let it cool a bit before removing them from the pan or you'll burn your hands! |
Note
Macros for 1 muffin (approximate):
Fat 10gr
Protein 10gr
Net Carb 1gr
Print recipe