Best 2 Low Carb Breakfast Cupcakes Recipes

In search of a delectable breakfast option that aligns with a low-carb lifestyle? Look no further! Discover the world of low-carb breakfast cupcakes, a delightful blend of convenience, nutrition, and flavor. These delectable treats offer a delightful way to kickstart your day, merging the indulgence of traditional cupcakes with a health-conscious approach. Whether you're embracing a ketogenic diet, seeking a gluten-free alternative, or simply desiring a wholesome start to your morning, these low-carb breakfast cupcakes are sure to satisfy your cravings while nourishing your body.

Let's cook with our recipes!

LOW CARB BREAKFAST "CUPCAKES"

Low Carb Breakfast

This is a recipe that I make from time to time when I NEED to go back to lo carbing. It is simple and lasts for a few days in a plastic container. You can reheat them, just remember to peel off the cupcake liner first, if it is metallic. Nuke it for a minute or less.

Provided by Fireflylover

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb sausage (your favorite breakfast type)
2 whole eggs
2 egg whites
2 cups half-and-half
1/4 cup cheddar cheese (shredded)
1 large cupcake liners (I like the foil kind)

Steps:

Preheat oven to 425 degrees F.
Place liners in Jumbo sized muffin baking tin.
Fry Sausage in skillet.
Rinse browned sausage under hot water to remove any excess grease and set aside.
Beat all eggs and Half and Half together.
Divide sausage between the 6 cupcake liners.
Top each with a little cheese.
Pour egg mixture on top until cups are about 3/4 full.
Do not overfill or it will cook over the edge.
Bake for 30 minutes or until well browned on top.

Nutrition Facts : Calories 395.5, Fat 34.2, SaturatedFat 14.7, Cholesterol 140.7, Sodium 793.6, Carbohydrate 5.6, Sugar 0.3, Protein 15.9

EGG CUPCAKES (PALEO & LOW CARB FRIENDLY)

Egg Cupcakes (Paleo & Low Carb Friendly) image

Who doesn't want cupcakes for breakfast? Really, if you had the option and you knew you wouldn't end up on a sugar rushed carb crashed stomach turned bathroom fest, wouldn't you go for it? I suggest making these on the weekend so you have breakfast ready for at least the first few mornings of your busy week. The ingredients are versatile so get creative but here's one of my favorite combos.These are great to take on the go and I like mine with some sliced avocado and green salsa.

Provided by Stacie Lora

Categories Breakfast

Time 40m

Yield 18 cubcakes, 18-20 serving(s)

Number Of Ingredients 7

Ingredients

10 -12 eggs, whisked well
1 green onion
2 zucchini
2 cups spinach
1/2 a jar roasted red and yellow peppers
6 -8 slices cooked bacon
sea salt and black pepper

Steps:

Preheat oven to 350 and grease with olive oil two muffin pans.
Whisk all your eggs in a big bowl.
In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck...).
Add this mixture to your eggs.
Throw your spinach into the processor and finely chop and also add to your eggs.
Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you'll be able to make 18-20 cupcakes).
Bake for 20-25 minutes or until the eggs are set in the middle.

Nutrition Facts : Calories 59.8, Fat 3.9, SaturatedFat 1.2, Cholesterol 120.4, Sodium 105.4, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 4.9

Tips:

Use almond flour or coconut flour instead of wheat flour to make the cupcakes low-carb. These flours are gluten-free and have fewer carbs than wheat flour.
Sweeten the cupcakes with a natural sweetener like stevia or erythritol. These sweeteners have no carbs and are much sweeter than sugar.
Add protein powder to the cupcakes to make them more filling and satisfying. Protein powder also helps to keep you feeling full longer.
Use unsweetened almond milk or coconut milk instead of regular milk to make the cupcakes dairy-free. These milks are also lower in carbs than regular milk.
Top the cupcakes with a low-carb frosting or glaze. You can make a simple frosting by combining cream cheese, butter, and a natural sweetener.

Conclusion:

Low-carb breakfast cupcakes are a delicious and satisfying way to start your day. They are easy to make and can be customized to your liking. With a few simple tips, you can make low-carb breakfast cupcakes that are both healthy and delicious.