These are quite similar to my Quick Keto Chia Bread recipe I posted last week, except I made these in ramekins which create perfect little muffin shapes (which I then sliced in half). This recipe will make 2 muffins and yield 4 slices, as pictured. The macros have been calculated per 1 serving (1 muffin cut into 2 slices). They can also be toasted by simply frying in a little olive oil. Top with a poached egg or butter and good-quality prosciutto, like I did on my Low-carb Prosciutto Muffins or (if you are very ambitious) make a super-posh Keto Salmon Eggs Benedict. Enjoy!
Delicious, instant muffins yielding two servings (2 muffins cut into 4 slices). The macros are calculated per 1 serving (2 slices) so enjoy warm topped with butter, or toast in a pan and top with poached eggs...
Place the almond flour, ground chia, baking powder and salt in a bowl. In a separate bowl, whisk the eggs. NOTE: Do not attempt to grind your own chia seeds, its best to source ground chia, which has a fine texture and is essential for this recipe to work.
Mix to combine the dry mixture. Add the whisked eggs to this mixture and combine very well.
Pour the mixture into two greased ramekins.
Place into the microwave on high for 1 minute 30 seconds, then remove by sliding a knife around the edges to remove them.
Once cool enough to handle, turn it on its side and slice each ‘muffin’ into 2 slices, yielding 4 halves in total.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Please note that almond flour and coconut flour are not interchangeable in baking. If a recipe calls for almond flour and you choose to use coconut flour, I cannot guarantee the same success. Texture, density and flavour will be compromised. These ingredients are pricey, so I always advise to use the ingredients I have used for best success first-time.
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Macro Details per serving (1 muffin cut into 2 slices)
Nutritional Information per serving (1 muffin cut into 2 slices)
Calories 202Kcal / 845kJ
Fat 16g of which saturates 2.5g Carbohydrates 2.5g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 0.6g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2.5g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Wheat (may be found in baking powder)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.