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low-carb egg puffs

Low-Carb Egg Puffs

Low-Carb Egg Puffs are fast and simple to make and can be made ahead of time. Ever since I went Keto to increase my fat-burning capabilities these Low-carb eggs puffs have been in my breakfast rotation.

Course Breakfast
Keyword batch cooking, eggs, gluten-free, keto, low-carb, make-a-head
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16


  • 1/2 cup coconut flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 8 eggs
  • 8 tablespoon butter melted and cooled
  • 1/4 cup sour cream full-fat
  • 6 oz grated cheese chedder, pepper jack, mozzarella
  • 3 oz power greens, frozen and crumbled* optional
  • 7 oz sausage**, cooked (or bacon)


  1. In a large mixing bowl, whisk together coconut flour, garlic powder, salt, and baking powder.

  2. Add in eggs, butter, and sour cream.
  3. Whisk until completely mixed.
  4. Stir in the cheese, greens, and sausage. To cut down on dishes the same whisk can be used ;)

  5. Scoop ¼ cup mixture onto two baking sheets, lined with a silicone mat or parchment paper. (I use a #20 scoop)
  6. Bake 400° F for 15-20 minutes (depending on your oven), until the edges just start to brown.

Recipe Notes

*I keep a bag of power greens in my freezer for smoothies and baking. This allows me to buy in bulk and they never do bag. Freezing also makes some of the nutrients more bioavailable. Once the leaves are frozen I crumble them up

** Organic Frozen breakfast sausage is a great timesaver. I just take it out of the freezer and cut into 1/4 inch pieces.