Low Carb Feta Tomato and Olive muffins

Low Carb Feta Tomato and Olive muffins

Low Carb Feta Tomato and Olive muffins

These Low Carb Feta Tomato and Olive Muffins are the ultimate savory muffin that are perfect for when you are looking for breakfast or lunch on the run, or even for just for a simple healthy snack. Equally these hold up on their own as a delicious addition to a brunch or lunch spread or to take on a picnic.

Low carb feta tomato and olive muffins are really simple to make and they also freeze really well. I often eat one of these warmed up for breakfast, and they are quite filling, so keep me full till lunchtime. If you’ve read many other posts on my blog, you would know that  I generally have these or something similar, in the freezer, so I always have something that fits in with my low carb way of eating when I’m feeling peckish. It ensures that I don’t made bad decisions when it comes to food. These muffins travel really well, so they are a great option to carry in your bag if you know you are going somewhere where there is not going to be a low carb food option available. These would be perfect for work or school, lunch or snack.

Try warming these up and serving them lavished with butter or eat them just as they are, hot from the oven or cold.  To reheat them, simply zap in the microwave for about 15-20 seconds or use a conventional oven on moderate heat for about 5-10 minutes.

If you are after some more delicious muffin recipes, have a look at these savory Low Carb Cheese and Chive Muffins.  For something a little sweeter, try making these lovely Raspberry and Macadamia Muffins or  these decadent but healthy Dark Chocolate and Zucchini Muffins. All of these are great low carb, low sugar muffin recipes that taste great. There are also some breakfast muffins such as these Low Carb Bacon Tomato Feta and Egg Muffins.


Karen xx

Low Carb Feta Tomato and Olive Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Baking, Snack
Cuisine: Low Carb
Keywords: diabetic-recipe, gluten-free, Keto, lchf, low-carb, muffins, savory
Servings: 15


  • 2 cups almond flour/almond meal
  • 1/4 cup coconut flour
  • 200 gms sour cream
  • 200 gms tasty cheese grated
  • 100 gms feta cheese chopped
  • 3 large eggs
  • 1/3 cup extra virgin olive oil EVOO
  • 2 tablespoons semi/sun dried tomatoes finely chopped
  • 2 tablespoons black olives sliced-to taste
  • 1 tablespoon chives chopped fresh or dried
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda


  • Preheat oven to 160 C/ 320 F Fan Forced
  • Method
  • Combine dry ingredients ensuring baking powder and soda are well blended.
  • Add the sour cream, oil and eggs and mix till blended.
  • Fold in the tomato, olives and grated cheese then gently fold in the feta.
  • Spoon into 12-15 muffin cases smoothing off the top of them.
  • Bake for approximately 17-20 minutes till cooked but still moist in the middle. Allow to cool for 5 minutes in the muffin pan before removing. Delicious served hot with butter.

Recipe Notes

. Add a plain WPI (Whey Protein Isolate) or protein powder to recipe to increase the protein. 2. This recipe freezes well.

Nutritional Information

Serving: 1muffin | Calories: 256kcal | Carbohydrates: 2.8g | Protein: 8.7g | Fat: 23.5g | Fiber: 1.8g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
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9 thoughts on “Low Carb Feta Tomato and Olive muffins”

  1. 5 stars
    These are really nice and are filling as well. I make them for my husband to take to work, as he’s a tradie. He loves them.

  2. Well they look delicious but they won’t cook- They have been in the oven for 2 20 minute times and they still have to go back. I have a gas oven but not with a fan.

      1. I baked them per your recipe temp. After a bit more than 40 minutes they were golden and fabulously delicious. They will be always on my menu. Next time I will raise the temp. I was using silicon muffin tins.

        1. Thank goodness they worked out. There hadn’t been issues before with this recipe so I was wondering what caused your problem. I’d definitely say it was the silicon tray combined with the oven temperature. I cook mine in a metal baking pan which will cook a lot quicker than a silicon tray. As you said, upping your temperature will make a difference as well.

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