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
Ingredients
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100 gram mushrooms – champignon, roughly chopped
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1 avocado – roughly chopped
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10 eggs
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50 gram parmesan cheese – grated
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50 gram cream
Seasonings
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3 teaspoon(s) Salt
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2 teaspoon(s) Pepper
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1 teaspoon(s) Italian herbs
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1 pinch Cayenne pepper – not mandatory
Instructions
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First, preheat your oven to 170°C
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In the meantime, mix all ingredients in a bowl with a hand mixer or eggbeater
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Then, pour the mixture directly from the bowl into muffin molds or a muffin tray or use a ladle to pour it in
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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.
Nutrition
Net carbs percentage: 2%
Net carbs per serving of 70 gram (1 muffin): 0.51g
Net carbs for full recipe: 6.12g
