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These Carnivore Fat Bomb Egg & Cheese Muffins are a keto dream come true—simple, nutrient-dense, and irresistibly delicious.
With just three ingredients, they bake up into golden, airy muffins that are perfect for breakfast, lunchboxes, or meal prep. The fluffy texture comes from well-beaten eggs, and the richness is all thanks to the melty cheese folded throughout.
Whether you're focused on a carnivore lifestyle or simply need a high-fat, low-carb option to keep you satisfied, these muffins are the answer. They store well, travel well, and reheat like a dream.
• 10 large eggs
• 8 oz raw cheese, shredded
• 1 dash sea salt
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, beat the eggs to a smooth consistency using a whisk or hand mixer.
3. Shred the cheese and fold it into the eggs, adding a dash of sea salt.
4. Fill each muffin pan slot about 3/4 full with the egg and cheese mixture.
5. Bake the muffins at 350°F for 20 minutes.
6. Set the oven to broil and broil the muffins for 30–60 seconds until the tops are golden brown. Watch closely to avoid burning.
7. Let the muffins cool for 10–15 minutes before serving.
8. Store leftovers in an airtight container in the fridge for 4–5 days.
