Keto Breakfast Muffins


For cashew butter:

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For muffin batter:

  • ½ cup cashew butter (or nut butter of choice) made with the NutraMilk
  • 1/3 cup almond flour made with the NutraMilk
  • 3 eggs* (If vegan- use flaxseed egg-see notes)
  • 1 tsp baking powder
  • ½ tsp salt

For mix-Ins:

  • ⅓ cup carrot, grated
  • ⅓ cup zucchini, grated
  • ¼ cup red bell pepper, finely chopped


Making cashew butter:

  1. Place cashews and salt in the NutraMilk container.
  2. Press Butter cycle, set for 5-6 minutes.
  3. Press Start.
  4. Open the container lid.
  5. If necessary, set for an additional 1-2 minutes for a creamier butter.
  6. Preheat oven to 375°F (190°C).
  7. Combine eggs and cashew butter and mix well with a whisk.
  8. Add all the rest of the ingredients and mix until all is well-combined.
  9. Put muffin liners in a 12 well muffin tin. You could also grease the muffin tin instead of using muffin liners.
  10. Divide the batter evenly into each muffin liner/cup.
  11. Bake for 20-25 minutes, until an inserted toothpick comes out clean.
  12. Allow the muffins to cool down completely on a wire rack.
  13. Serve & Enjoy!


  • Egg substitute: Mix 2 tbsp. ground flaxseeds with 1/3 of water. Set aside for a few minutes and allow it to gel. Use instead of eggs.
  • Mix-ins: Choose any veggies you like or have on-hand such as broccoli, spinach, asparagus, green onion, etc.


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