Our Keto Roast Lamb Muffins recipe is perfect for using up leftover roast lamb to make a great low carb snack. These tasty muffins are cheesy, flavorsome, and very delicious.
Got leftover chicken? Or turkey? Or beef? You can swap out the lamb for whichever roast meat you have leftover, or just add bacon!
This Keto Roast Lamb Muffins recipe makes 12 serves. 1 serving is 1 muffin and has 2g net carbs.
Store leftover Keto Roast Lamb Muffins in the fridge for up to 4 days or freeze for up to 3 months. The muffins can be enjoyed warmed, or cold, straight from the fridge.
Keto Roast Lamb Muffins Ingredients
- 1 cup of Almond Flour
- ½ cup of Parmesan Cheese, powdered
- ¼ cup of Golden Flax Meal
- 1 tablespoon of Rosemary, finely chopped
- 2 teaspoons of Baking Powder
- 1 teaspoon of Garlic Powder
- ½ teaspoon of Salt
- ¼ teaspoon of White Pepper, ground
- 1 cup of Roast Lamb, diced
- 1 cup of Zucchini, shredded, and liquid squeezed out
- 4 large Eggs
- ½ cup of Heavy Cream
- 1 cup of Cheddar Cheese, shredded
How to Make Keto Roast Lamb Muffins
- Preheat your oven to 175C/350F. Line a 12 cup muffin pan with silicone liners and set aside.
- In a bowl, add the almond flour, parmesan, flax, baking powder, garlic powder, salt, and pepper. Mix well.
- Add the lamb and zucchini and mix well.
- Mix in the remaining ingredients until a thick batter forms.
- Spoon the mixture evenly between the muffin pan holes.
- Bake for 25-30 minutes, until the tops spring back when touched.
- Leave to cool in the pan for 15 minutes.
- Enjoy warm or cool completely and store in the fridge.
Keto Roast Lamb Muffins
Our Keto Roast Lamb Muffins recipe are perfect for using up leftover roast lamb and they make a great lunch. These low carb muffins are cheesy, flavorsome and very delicious.
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Print Pin Share EmailServings: 12 servings
Calories: 212kcal
Unit Conversion
Ingredients
- 1 cup Almond Flour
- ½ cup Parmesan Cheese powdered
- ¼ cup Golden Flax Meal
- 1 tablespoon Rosemary finely chopped
- 2 teaspoons Baking Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon White Pepper ground
- 1 cup Roast Lamb diced
- 1 cup Zucchini shredded, and liquid squeezed out
- 4 large Eggs
- ½ cup Heavy Cream
- 1 cup Cheddar Cheese shredded
Instructions
- Preheat your oven to 175C/350F. Line a 12 cup muffin pan with silicone liners and set aside.
- In a bowl, add the almond flour, parmesan, flax, baking powder, garlic powder, salt and pepper. Mix well.
- Add the lamb and zucchini and mix well.
- Mix in the remaining ingredients until a thick batter forms.
- Spoon the mixture evenly between the muffin pan holes.
- Bake for 25-30 minutes, until the tops spring back when touched.
- Leave to cool in the pan for 15 minutes.
- Enjoy warm or cool completely and store in the fridge.
Nutrition
Serving: 1muffin | Calories: 212kcal | Carbohydrates: 4g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 264mg | Potassium: 225mg | Fiber: 2g | Sugar: 1g | Vitamin A: 388IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
Looking for more delicious savory Keto Snack recipes; try our;
To make a larger batch of this Keto Roast Lamb Muffins recipe adjust the servings above.
