Almond Flour Egg Bites (Keto)

Almond Flour Egg Bites (Keto)

Tender, cheesy keto egg bites with a touch of almond flour for structure. Perfect make-ahead breakfast or snack that reheats beautifully.

Ingredients

  • 6 large eggs
  • 1/2 cup blanched almond flour finely ground
  • 1/2 cup full-fat cottage cheese
  • 1/4 cup heavy cream
  • 3/4 cup shredded sharp cheddar
  • 1/2 cup cooked bacon bits chopped
  • 1/2 cup fresh spinach finely chopped and squeezed dry
  • 2 tbsp green onion thinly sliced
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • cooking spray or melted butter for greasing

Instructions

  1. Preheat the oven to 325°F (165°C). Set a rimmed baking sheet on the lower rack and pour in 2 cups of hot water to create gentle steam.
  2. Grease a 12-cup silicone or metal muffin pan well with cooking spray or melted butter.
  3. In a blender or bowl, whisk the eggs, cottage cheese, and heavy cream until very smooth and frothy, 20 to 30 seconds.
  4. In a large bowl, whisk almond flour, baking powder, salt, pepper, and garlic powder to break up any lumps.
  5. Pour the egg mixture into the dry ingredients and stir until just combined. Fold in cheddar, bacon, spinach, and green onion.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 16 to 20 minutes, until the edges are lightly golden and centers are just set with a slight jiggle.
  8. Cool in the pan for 5 minutes, then run a thin knife around edges to release. Transfer to a rack to finish cooling or serve warm.

Notes

  • Use a silicone muffin pan for the easiest release.
  • Blend the wet ingredients for an ultra-smooth, custardy texture.
  • Keep add-ins to about 1 cup total to avoid soggy bites.
  • For dairy swap, use 4 oz cream cheese instead of cottage cheese.

Recipe from ketoglowlife.com · ketoglowlife.com