Keto Breakfast Muffin Recipe

Start your day with a delicious and satisfying breakfast that fits perfectly into your keto lifestyle. These keto breakfast muffins are packed with flavor and nutrients to keep you energized throughout the morning. Plus, they’re easy to make ahead of time for those busy mornings when you need a quick and convenient meal.


  • 6 large eggs
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onions
  • 1/4 cup diced cooked bacon or sausage
  • 1/4 cup shredded cheddar cheese
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • Optional: chopped fresh herbs such as parsley or chives for garnish


  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with non-stick cooking spray or line with paper liners.
  2. In a large mixing bowl, whisk together the eggs until well beaten.
  3. Add the almond flour, coconut flour, Parmesan cheese, baking powder, salt, and pepper to the bowl. Mix until everything is well combined and there are no lumps.
  4. Stir in the diced bell peppers, onions, cooked bacon or sausage, and shredded cheddar cheese until evenly distributed throughout the batter.
  5. Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
  6. If desired, sprinkle the tops of the muffins with chopped fresh herbs for extra flavor.
  7. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and set in the center.
  8. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Serve warm or store in an airtight container in the refrigerator for up to 5 days. These muffins can also be frozen for longer storage. Simply thaw in the refrigerator overnight or reheat in the microwave for a quick breakfast on the go. Enjoy!

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