Keto Egg Muffins

These keto egg muffins with avocado, mushrooms & Parmesan cheese make an awesome dish for meal prepping. Just prepare a batch and have them for breakfast, lunch at work or as a snack. They are very satiating, nutritious and perfect for low carb diets. In addition, it only takes about 20 minutes and pretty low effort to prepare them.

Prep Time 5 minutes Cook Time 20 minutes Servings 12 muffins


  • 100 gram mushrooms – champignon, roughly chopped

  • 1 avocado – roughly chopped

  • 10 eggs

  • 50 gram parmesan cheese – grated

  • 50 gram cream


  • 3 teaspoon(s) Salt

  • 2 teaspoon(s) Pepper

  • 1 teaspoon(s) Italian herbs

  • 1 pinch Cayenne pepper – not mandatory


  1. First, preheat your oven to 170°C

  2. In the meantime, mix all ingredients in a bowl with a hand mixer or eggbeater

  3. Then, pour the mixture directly from the bowl into muffin molds or a muffin tray or use a ladle to pour it in

  4. Finally, bake the muffins for about 20 minutes until they are solid and let them cool down for 10 minutes afterwards. You can use a chopstick to test if they are done, by sticking it into a muffin and pulling it out again. If there are no wet residues on the chopstick, the muffins are done.


Net carbs percentage: 2%

Net carbs per serving of 70 gram (1 muffin): 0.51g

Net carbs for full recipe: 6.12g