These egg muffins are easy to grab on the go so whip them up and keep in the fridge for times that you need a tasty dose of keto fuel throughout the week. Egg-based, these are moist and fluffy. Warm one up with a spread with another layer of coconut oil if you’re needing extra fat to support your workouts.
Prep Time: 5 minutes
Baking Time: 20 minutes
6 large eggs
½ cup almond flour
¼ cup coconut oil, melted
2 teaspoons sea salt
1 teaspoon ground cinnamon
½ cup fresh raspberries, sliced in half
Preheat the oven to 350 degrees Fahrenheit.
Mix all ingredients except raspberries in a bowl.
Gently fold in sliced raspberries until well combined.
Pour in a muffin tin lined with parchment paper, filling 6 slots.
Bake for 20 minutes, or until a toothpick pierced in the center of the loaf comes out clear.
Allow to cool for 10 minutes before slicing.
Net Carbs: 3