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KETO SPINACH AND MUSHROOM MUFFINS
1/4 Cup of butter
8 oz of sliced mushrooms
2 cloves of Minced garlic
5 oz of Fesh spinach
2/3 Cup of Coconut flour
2 tsp of Baking powder
3/4 tsp of Salt to taste
1/4 tsp of Pepper to taste
7 large eggs
1/2 Cup of Whipping cream
1 Cup of Grated cheese of choice
Preheat the oven to 500F/175C then grease a fifteen dip muffin pan with oil.
Place a large sauté pan over medium heat then add in the butter.
Once the butter melts, add in the sliced mushrooms and cook for about 1 minute but do not stir.
Next, add in the salt and pepper as seasonings to taste then sauté for an additional 5 - 7 minutes until it becomes golden brown in color.
Next, add in the garlic and cook for about 30 seconds, add in the fresh spinach and cook for another 1 minute until it becomes wilted.
Using a large mixing bowl, add in the coconut flour, baking powder, salt, and pepper to taste then whisk together to combine.
Add in the eggs, cream and grated cheese then whisk everything until it is properly combined.
Next, add in the mushroom and spinach mixture then stir to combine.
Pour the batter into the greased muffin pan then place in the preheated oven.
Bake for about 25-30 minutes until it becomes puffed and light golden brown in color.
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