These savory muffins are a breeze to put together, and they make the perfect accompaniment to salads, soups, and stews. For a real treat, split them in half and serve them warm with butter.

Yield: 10 muffins

Serving size: 1 muffin


  • 3 tbsp. (42g) extra virgin olive oil
  • 6 large eggs
  • 1/2 cup (119g) cream
  • 1/4 cup water (59.25g)
  • 1 tbsp. (0.2g) freeze dried chives
  • 2 tsp. (0.75g) dried parsley
  • 1 tsp. (4g) natural, non-GMO granular erythritol
  • 1/2 tsp. (1.55g) garlic powder
  • 1/2 tsp. (3g) salt
  • 1/4 tsp. (0.58g) black pepper
  • 1/2 cup (56g) coconut flour
  • 1/2 tbsp. (6.9g) baking powder
  • 3oz (85.05g) parmesan cheese, freshly shredded


  1. Preheat the oven to 350 °F (180 °C) and line a muffin tin with paper liners.
  2. Add everything except the coconut flour, baking powder, and cheese into a large bowl. Use a whisk to combine well.
  3. Add the flour and baking powder to the mixture. Using an electric mixer, blend well to incorporate.
  4. Fold in the cheese.
  5. Using a soup ladle or an ice cream scoop, divide the batter evenly between ten muffin cups.
  6. Bake the muffins for 3o-35 min. or until they’re lightly golden brown and a toothpick inserted into the center comes out clean. Let them rest on a wire rack until they’re cool enough to be handled.
  7. Remove them from the pan, and place them onto a wire rack to finish cooling.
5 carbs per serving
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