They’re low in carbs and packed with protein, for a fast, filling meal and no afternoon sugar crashes. We used spinach, onions, and olives in our version, but you could also add mushrooms, pepperoni, or any other pizza topping—even anchovies. Make two batches and freeze in individual Ziploc bags; grab one or two in the morning, and they’ll thaw by lunch. Serve at room temperature, or pop into the microwave for 1 minute to warm.
- ¾ cup almond flour
- ¼ cup unsweetened protein powder
- 1 tsp. baking powder
- 1 tsp. dried oregano
- ½ tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. black pepper
- 6 eggs
- 1 cup finely chopped spinach
- ½ cup finely chopped onions
- ¼ cup chopped fresh basil
- ¼ cup chopped olives
- 2 Tbs. chopped sundried tomatoes
- 1 cup grated mozzarella cheese
- ½ cup grated Asiago or other sharp cheese, divided
- Preheat oven to 375°F. Lightly grease 12-cup silicon muffin mold.
- In large bowl, whisk together almond flour, protein powder, baking powder, oregano, garlic powder, salt, and pepper.
- In separate bowl, whisk eggs, and stir in spinach, onions, basil, olives, and tomatoes.
Mix well. Pour wet ingredients into dry, and stir to mix.
- Stir in mozzarella and half of Asiago. Transfer mixture to muffin pan and sprinkle
remaining Asiago on top. Bake 20 minutes on middle oven rack, until tops of muffins
are slightly puffed and golden.
- Remove from oven, and let cool 10 minutes before removing from pan. Serve
immediately, or let cool completely and refrigerate for up to 5 days.
- Calories: 140
- Carbohydrate Content: 4 g
- Cholesterol Content: 100 mg
- Fat Content: 10 g
- Fiber Content: 1 g
- Protein Content: 10 g
- Saturated Fat Content: 3 g
- Sodium Content: 270 mg
- Sugar Content: 1 g