This recipe might seem a bit familiar to you, and if it does then we know you’re a true fan of our Macro Cakes. We’ve taken the Macro Cakes and turned them into Keto Muffins! “Why muffins?” you might be wondering. “Pancakes are the best!” you might be thinking. Well, let me tell you exaclty why!
Keto Breakfast Ideas
If you’re having a nice stay at home brunch on Sunday morning, yes, Macro Cakes are the way to go. But, if you not only want to stay on track all week with perfect macros, but have something ready to go when you need to run out the door you want to make these Keto Muffins!
They package easily in a small container or plastic ziplock bag, and if you decide to eat them at work all you have to do is heat, cut open, add a tbsp of butter and you’re setting yourself up to be a fat burning machine!
Keto Breakfast Muffins
If any of you know me from our youtube videos, you know I’m a no crap kind of girl. I say it like it is because honesty is extremely important to us! So, when I say these muffins beat the cakes I am not joking in the slightest. In order to fully understand you have to make and try them – and I highly suggest you do!
In terms of taste, both hit the spot perfectly with just the right touch of sweetness. However, when it comes to substance the Keto Muffins can’t be touched! They are dense, and pack more flavor in each bite. If you like biting into a slice of pizza, imagine bitting into four slices at the same time. Clearly, one is better than the other! If these keto breakfast muffins aren’t doing it for you, check out some of our other great low carb breakfast recipes! We have these 3 ingredient cauliflower hash browns and these low carb pancakes that are packed full of coconut!
Search “KetoConnect – Keto Muffins” on MyFitnessPal
Keto Muffins
Ingredients:
- 8 oz Cream Cheese
- 8 large eggs
- 4 tbsp Butter
- 2 scoops(62g) Protein Powder
Instructions:
- In a mixing bowl melt butter and cream cheese.
- Add whey protein and eggs, careful not to cook the eggs from the heat of the butter.
- Combine with a hand mixer until completely mixed.
- Pour into muffin baking tray and bake at 350 degrees for 26 minutes. Enjoy!
Notes
Written by
Matt Gaedke
Matt is a former college basketball player turned computer engineer who discovered his passion for health and nutrition after cutting sugar from his diet in 2016. That year he founded KetoConnect with Megha in order to share their ketogenic lifestyle through recipes, videos, and educational content. Matt is always seeking to grow and try new things, a passion he shares with his wife and two amazing sons.
Why do my muffins keep deflating?
They puff up when they bake and then deflate a bit as they cool. They should be pretty dense muffins about the size of the original batter you added prior to baking.
Does it matter what flavor of protein powder you use? Does that flavor come out strong?
Ya, the flavor is what dictates the final flavor of the muffins
I made these last week and I was going to make To make more – I cut out dairy to see if it helps Lynn autoimmune – is there a sub for cream cheese? I was going to attempt coconut milk. What do you guys think?
It’s worth a try but I think it may be too thin of a batter if you use that. Maybe we’ll try that soon though.
Definitely need the silicone muffin pan. The regular one tore them up.
Are these muffins made with cookies and cream or unflavored?
Cookies and cream or any flavor you like.
I made this last night… but made a couple mistakes. 1) I failed to spray my pan (rookie mistake) and 2) I failed to realize that the amount of protein powder (the grams measurement) doesnt scale when i change the servings im making. I think I’ll redo them tonight
I should have examined the photos more carefully before making this recipe. I used a regular muffin pan, well greased, and it was a disaster. The muffins stuck to the pan like burrs on a dog. I’m still trying to clean the pan. Now I notice you used a silicone pan – that would have made all the difference. That said though, I did not really enjoy the muffins that much. Maybe if I fry one up in butter and slather it with cinnamon erythritol?
This is definitely more of a “functional” recipe. It’s highly convenient and tastes pretty good. We definitely have much tastier recipes but this one serves its purpose for us.
If you’re using unflavored whey protein, what would you recommend to add slight sweetness? Maybe some liquid stevia and vanilla or maple extract? Thanks!
Yes! Liquid stevia would be your best bet, and a bit of vanilla to round out the flavor. even cinnamon!
If you have a plain IsoPure protein powder, would you add other ingredients for that “sweet” taste?
Hmm…..we’d say maybe just a bit? Isopure isn’t super sweet
I have the unflavored Isopure powder I had bought long ago, I really want to make these, but I worry they won’t taste as good. Do you have suggestions of flavors other than cinnamon that I could add? I don’t care for cinnamon flavor. I was thinkink maybe some vanilla, or almond extract, or maybe some maple syrup? Not sure can you give me some tips? I also do have frozen berries too maybe that could work? Thanks you guys are the best!
Yes! Try vanilla, cocoa powder, coffee extract, almond extract, rum extract, lemon even, they’re SO good!
These are great, thank you so much! I made a savoury version using Pulsin unflavoured whey protein which I had lying around at home, salt, and just one deseeded,chopped green chilli pepper. Yum! A couple of questions please – How long would these keep in the fridge, and can they be frozen?
We say freezing is fine! They can be kept refrigerated for a week or so, and frozen in a tupperware container with a paper towel inside for a month or two at most. Hope this helps!
Yes! I have all these ingredients. I think it’ll taste great with my Snickerdoodle protein powder. 🙂 Thanks!
Has anyone tried substituting chocolate protein for the cookies and cream? Curious how chocolate muffins would taste.
We say give it a shot. The cookies and cream is so similar to vanilla but with just a bit more flavor so we say if you like chocolate, get your chocolate game on! We also say to substitute a very small amount of the protein with actual cocoa powder for a deeper chocolate flavor!
Can I substitute the protein powder for something else? Like coconut flour.
We wouldn’t recommed coconut flour, but perhaps almond?
Hi,
I just made these muffins and they came out rather strange! Firstly, the batter was really runny, and when I took them out of the oven and tried some the muffins were mostly hollow! I followed the instructions and the only thing I did differently was line the muffin tray with paper cups. What happened??
I made these exactly as recipe stated, using a vanilla whey stevia sweetened protein powder and they didn’t have same consistency at all like yours did in the cook along video. They were almost hollow. Any ideas?
Is it possible that the batter was overmixed to where it was very bubbly before baking? You can try letting the batter rest for 10 minutes before baking.
Mine did this as well. Any tips?
How should I store these?
tub with a lid, ziplock, refrigerate or freeze(if frozen, wrap in paper towel before you ziplock them). Store for no more than a week or so
Haha, I CANNOT believe this weird mixture actually worked ! Thanks guys, love these simple recipes of yours that don’t include a bajilion ingredients. Also, added soy sauce, salami and tomato sauce to some, and onion flakes + salt to some – tasted of onion bagels. THX!
How big is a Scoop? I bulk purchased the whey protein.
Hey there, around 1oz we’d recommend.
So bummed…didn’t read the comments first and made them with unflavored protein. I guess I need another batch! 🙁
I have made these muffins and they did not cook. They were in the oven at 350 for 40 minutes and they remained soupy. They are still cooking and I upped my oven to 400.