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keto breakfast muffin

Prep Time2 mins
Cook Time2 mins
Total Time4 mins
Course: Breakfast
Servings: 1 muffins
Calories: 118kcal
Author: Heather Serody


  • 1/2 tsp + additional melted butter for greasing your bowl/ramekin.
  • 1 large egg
  • 1 TBS. coconut flour
  • 1 tsp. non-aluminum baking powder
  • 2 pinches of fine grain sea salt


  • Grease a straight-sided microwavable cereal bowl or a 6" ramekin with melted butter
  • Mix together the remaining ingredients in a separate bowl with a fork until combined. The batter will be thick. 
  • Pour muffin batter into greased bowl/ramekins, spreading it evenly. 
  • Place bowl in the microwave, and cook, uncovered for 1 minute & 40 seconds, or until cooked through and puffed and the muffin has pulled away from the sides of the bowl. 
  • Remove from microwave and release the muffin with a spatula. Using a serrated knife, cut the muffin in half lengthwise. 
  • Optional: If you prefer your muffin pan toasted, heat a skillet over medium heat. Brush muffin halves with butter and pan fry for a minute, or until edges are nicely browned, or pop into the toaster to brown. 


Serving: 1muffin | Calories: 118kcal | Carbohydrates: 4g | Protein: 7g | Fat: 8g | Fiber: 3g