Keto Salmon and Egg Muffins
A delicious keto-friendly breakfast or snack recipe made with konjac rice, salmon, and eggs.
10m
Prep Time
30m
Cook Time
12
Servings
Ingredients
1 cup konjac rice
6 oz salmon, cooked and flaked
6 eggs
1/4 cup almond flour
2 tbsp chopped parsley
1/4 tsp salt
1/8 tsp black pepper
Instructions
Step 1
Preheat the oven to 350°F.
Step 2
In a medium bowl, mix together the konjac rice, salmon, almond flour, parsley, salt, and black pepper.
Step 3
In a separate bowl, whisk the eggs together.
Step 4
Add the eggs to the konjac rice and salmon mixture and stir well.
Step 5
Divide the mixture among a 12-cup muffin pan lined with paper liners.
Step 6
Bake in the preheated oven for 25-30 minutes or until set.
Step 7
Serve warm or cold.