Keto Egg McMuffin

  • 1 1/2 cup Blanched almond flour
  • 1 tbsp Gluten-free baking powder
  • 2 1/2 cup Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft “fresh”)
  • 2 oz Cream cheese (cubed)
  • 2 large Egg (beaten)
  • Sesame seeds (for topping – optional) *(note: I didn’t have sesame seeds for mine so I used thyme and onion powder)

Mix almond flour and baking powder in a bowl. In a separate bowl, add cream and mozzarella cheese and microwave two minutes (stir halfway through). Add flour mixture and eggs to cheese mixture and knead until combined evenly. Cut into 6 equal pieces, tip: refrigerate for easier to mold “dough”. Shape like a bagel and bake for 10 minutes on 400°. 

Sandwich ingredients:

  • 1 low-carb bagel
  • 1 slice of cheese
  • 2 slices deli ham
  • 1 egg

To prepare the egg, I simply cracked the egg into a small dish and microwaved it for 1 minute. The shape it took was similar to the egg “patties” used in Egg McMuffins. You can cook the egg over the stove if you’d prefer, but microwave is a lot faster 🙂

Assemble the ingredients to make an easy, tasty breakfast! They can be eaten right away or refrigerated. (I’d advise against freezing them; I tried to freeze one the other day and the egg got a bit watery when I reheated it.)

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