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.
I dont have whey protein. Do I need to have it or need to substitute with something else?
It’s a solid main ingredient of these muffins. You could us coconut flour, but they will be more crumbly. You will not need as much coconut flour as you would whey protein.
Hi Matt an Meagan. My favorite Keto couple. I make these alll the time they are my favorite. I was just wondering if it’s normal for them to be hollow on the inside ? Lol. Mine always are. And I still love them bu or am I doing something wrong
They may be slightly hollow and airy.
My muffins following your recipe, it looks like a shriveled mushroom. I have tried this 4 times already, I payed attention to the bubbles too, used swerve and isopure vanilla protein powder. I am not sure what is going on but I really want a normal muffin look so I can cut it and put into a toaster or something to easier to add butter too. Please let me know. Thanks
Do they taste good? They are keto muffins, so may not look like your typical wheat flour muffin you’re used to. Let us know how it tastes!
Made this recipe with unflavored isopure protein. My batter was really runny after adding the eggs. The taste is very soufflé like nothing muffin like. Any suggestions? The flavor is okay but tastes like a fluffy soufflé with blueberries. Very disappointed.
THE RECIPE DOES NOT STATE THE SERVING AMOUNT? HOW MANY MAKE A SERVING FOR THE NUTRIENT INFO.
One muffin. The recipe makes 12 muffins. 🙂
Can I substitute the whey protein with Perfect Keto Protein Powder, Unflavored? If so, would I need to add a sweetener?
You could, but yes if you want your muffin to be sweet you could add some stevia or other sweetener.
Can I freeze my muffins? It makes 12 and it is just me eating them so I wouldn’t go through 12 in a week.
Yes you can freeze (if frozen, wrap in paper towel before you ziplock them). Store for no more than a week or so
Hey! I just tried making these and they are really eggy. Is that user error or is that just how they are supposed to be?
MJ
They may have had an egg flavor if your protein powder was unflavored. The protein we use has a strong flavor. You’re going to want to add some sweetness of cinnamon for flavor.
Do these freeze well?
Put them in a 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
Hi!
I have basked these twice now and they are literally…hollow. I used cupcake liners. Am I doing something wrong?
Thanks!
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.
My girlfriend made these add they tasted great, but they deflated, why is this?
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.
What flavor of protein do you recommend most for these muffins?
We like cookies and cream!
The video in this link post is for dumplings??? I linked to here from the deeper state program and the wrong video in in here. any way you could post the video making the macro muffins?
We don’t have a video for this recipe.
Just made these today but only had chocolate protein powder. They are really good. Could definitely make these on a regular basis. Very easy to make and a convenient, on the go meal/snack.
Anything you can an sub for the cream cheese or at least some of it? Thank you!
I made these last night, followed the recipe to a T. After reading the comments, perhaps I over mixed the batter, but after cooking for the recommended amount of time, the muffins came out almost “spongy”, a very weird consistency. Has anyone else had this issue? Maybe I need to cook them longer, any suggestions?
Do you have to use a silicone mould? Does it work in a normal muffin tray/ tin?
Yes that should work!
I’m a little late to the game on this one, but have a question for y’all… I’ve made egg muffins before with just eggs, chorizo and cheese. So, I’m wondering if the powder (whey, almond, etc.) is really needed? I’ve been looking for a recipe to do egg, cream cheese, bacon and chives muffins and this is the closest I’ve found.
I’d love your input and guidance — thanks!
We also have a breakfast egg cups recipe on our blog which we recommend, but this is more of a traditional muffin recipe and higher protein.
I tried this recipe and they looked okay when they came out of the oven but when I took the cupcake wrapper off of the muffin after they cooled, it looked like it was just a mushy soft cakey looking thing and the taste was GOD AWFUL. I used chocolate fudge whey protein isolate. I had to throw away the rest. I made some for my 1 year old to take to daycare for his morning breakfasts since all they feed them in the morning are waffles. But I had to throw those away, too. I was so bummed. I’ll try again this weekend.
What size of muffins does this make? The mini ones or the regular sized muffins. I am thinking mini but would like to make sure. 🙂
Our muffin mold holds 12 – that is regular to us 🙂