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These mug muffins taste great and are ready in just a few minutes. The idea of adding pesto was rather accidental. I was making some Quick Keto McMuffins for breakfast and had a jar of pesto that I made a few days before. So I added a couple of tablespoons of pesto and the result was totally worth it!
If you really miss bread, you have to try my keto buns or their nut-free version - those are the best bread recipes I've made. In fact, they became viral over the social media!
Tips & Substitutions
If you need to make this recipe nut-free, use more flaxmeal (same amount) or coconut flour (half the amount).
When using ingredients, always go by their weight, especially in case of baked goods. Measures such as cups may vary depending on the brand.
If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 15 minutes or until cooked in the centre.
Hands-on Overall
Serving size 1 muffin
Nutritional values (per serving, 1 muffin)
Net carbs4.5 grams
Protein16.4 grams
Fat46.2 grams
Calories511 kcal
Calories from carbs 4%, protein 13%, fat 83%
Total carbs13.9 gramsFiber9.4 gramsSugars2.4 gramsSaturated fat12.7 gramsSodium622 mg(27% RDA)Magnesium137 mg(34% RDA)Potassium634 mg(32% EMR)
Ingredients (makes 2 servings)
Muffins:
Filling:
- 2 tbsp cream cheese (30 g/ 1.1 oz)
- 1/2 medium avocado, sliced (75 g/ 2.6 oz)
- 4 slices crisped up Pancetta or bacon (60 g/ 2.1 oz)
- Optional: sliced tomatoes or crispy greens to serve with
Instructions
- Place all the dry ingredients in a small bowl and combine well.
- Add the egg, cream, and mix well using a fork. Add a dash of water if it's too thick.
- Add the pesto. Combine well and place in two single-serving ramekins.
- Microwave on high for 60-90 seconds. Let the ramekins cool before filling. Cut the muffins in half. Spread cream cheese on both halves and top with sliced avocado and crisped up bacon slices. Enjoy!
Ingredient nutritional breakdown (per serving, 1 muffin)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Flaxmeal (flax meal), ground flaxseed |
| 0.3 g | 3.4 g | 7.9 g | 100 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
| Macadamia Cashew Red Pesto, homemade (KetoDiet blog) |
| 1.3 g | 1 g | 6.4 g | 66 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.1 g | 4.2 g | 37 kcal |
| Avocado, fresh |
| 0.7 g | 0.8 g | 5.5 g | 60 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 4.1 g | 7.5 g | 84 kcal |
| Total per serving, 1 muffin |
| 4.5 g | 16.4 g | 46.2 g | 511 kcal |
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