Description
Inspired by my Aunt Lucia’s legendary spanakopita, these muffins pack all that savory Greek flavor into a fluffy, keto-friendly form. They’re perfect for rushed mornings, brunch with friends, or anytime you want a little bite of nostalgia—minus the carbs. Think buttery spinach, tangy feta, and golden tops that bounce back with every poke. They’re satisfying, easy to prep, and totally freezer-friendly. One taste, and you’ll understand why my brunch crew begs for them weekly!
Ingredients
-
6 large eggs (room temp)
-
½ cup crumbled feta cheese
-
1 cup cooked spinach (well-drained—squeeze it dry!)
-
¼ cup heavy cream (or coconut cream + 1 tsp lemon juice for dairy-free)
-
¼ cup almond flour (or sunflower seed flour for nut-free)
-
½ tsp garlic powder
-
Salt & pepper to taste
Instructions
-
Preheat Oven:
Set to 350°F (175°C). Grease a muffin tin or use silicone molds. -
Whisk the Base:
In a large bowl, whisk eggs, cream, almond flour, garlic powder, salt, and pepper for 2 minutes until light and frothy. -
Fold Gently:
Stir in spinach and feta gently. Avoid overmixing—just until combined. -
Fill Muffin Cups:
Pour batter into cups ¾ full. Sprinkle with reserved feta if you like a fancy top! -
Bake & Cool:
Bake 18–22 minutes, until golden and firm. Let cool for 5 minutes before serving.
Notes
-
Squeeze that spinach! Wet spinach = soggy muffins.
-
Freeze-friendly: Store cooled muffins in freezer bags. Reheat in oven or air fryer.
-
Tweak the cheese: Swap feta for goat cheese or aged cheddar.
-
Tzatziki on the side: Takes the flavor to the next level.
- Prep Time: 10 min
- Cook Time: 20 min
Nutrition
- Calories: 145 per muffin
- Fat: 11g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g