1 serving
Total calories in 1 serving: 670
Ratio of Fat to (Net Carbs + Protein) in grams: 4.5 : 1
Total grams of Net Carbs in 1 serving: 3.7
Ingredients:
- 33 grams of egg white (1 egg white)
- 20 grams of almond flour
- 50 grams + 4 grams of butter
- 20 grams of macadamia nuts
Instructions:
- Preheat oven to 350. Use a mortar and pestle to crush the macadamia nuts.
- Separate an egg and put the yoke aside. In a large bowl (so it doesn’t splatter out) whip the egg white to stiff peaks (about 1-2 minutes on high with an electric beater).
- Fold in the almond flour and 50 grams of butter.
- Butter 2 muffin tins with 2 grams of butter each. Put half the batter (43 grams if you can get it all out of the bowl) into each tin. Sprinkle 10 grams of crushed macadamia nuts on top of each.
- Bake at 350 for 12 minutes on the bottom rack. Let cool.
Blurb:
You could mix the nuts into the batter instead, but it makes it harder to separate evenly. Don’t take out the nuts because they make the recipe more fatty.
There are lots of options for what to do with the extra egg yolk. You could give it to someone who is not on keto to cook and eat. Using the egg yolk in another recipe for yourself is another option. For example, you could go to the recipe on this website titled “Omelet” where one lone egg yolk is used.
Prep + cook time: 50 minutes
May 24, 2026