Low Carb Feta Tomato and Olive Muffins

These Low Carb Feta Tomato and Olive Muffins taste delicious and are perfect for a quick breakfast, lunch on the run or a healthy snack.
Course Baking, Snack
Cuisine Low Carb
Keyword diabetic-recipe, gluten-free, Keto, lchf, low-carb, muffins, savory
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15
Calories 256kcal


  • 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.


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


Serving: 1muffin | Calories: 256kcal | Carbohydrates: 2.8g | Protein: 8.7g | Fat: 23.5g | Fiber: 1.8g