Keto Kale and Chives Egg Muffins!

I’m so excited to share a keto breakfast recipe written by my friend Louise Hendon.

Many of you are probably familiar with her through the post How to be Asian without the rice. If you haven’t, here’s a link to check it out !

Louise has recently published an awesome keto cookbook filled with very useful information about the keto diet.

The Essential Keto Cookbook explains what Keto diet is and who should give the Keto diet a try. It provides solid and useful information without making you feel overwhelmed.

Best of all, the book comes with tons of easy, practical, and inventive recipes. It’s filled with tons of beautiful photos and even comes with a 2-week meal plan!  How awesome is that?

keto cookbook

There are many recipes in this book – just like these keto kale and chives egg muffins I’m sharing with you in the post today – that I know you’ll love. If you are interested in the keto diet, this is definitely The Essential Keto Cookbook you’ll want to have at home.

Follow the link below to find more information about the book.

Also be sure to check out Louise Hendon’s Amazon profile where she has written tons of books for paleo and gluten-free followers.

Click the link here to get your own copy of this awesome and essential book !

keto recipe
Keto recipe

keto recipe
5 from 1 vote

Keto Kale and Chives Egg Muffins

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4 servings
Author: Louise & Jeremy Hendon
Recipe written by Louise & Jeremy Hendon from The Essential Keto Cookbook.
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  • 6 eggs
  • 1 cup kale, finely chopped
  • 1/4 cup 17 g chives, finely chopped
  • 1/2 cup 120 ml almond or coconut milk
  • Salt and pepper to taste
  • 8 slices of prosciutto or bacon, optional


  • Preheat the oven to 350 F (175 C).
  • Whisk the eggs and add in the chopped kale and chives. Also add in the
  • almond/coconut milk, salt, and pepper. Mix well.
  • Grease 8 muffin cups with coconut oil or line each cup with a prosciutto slice.
  • Divide the egg mixture between the 8 muffin cups. Fill only ⅔ of each cup as
  • the mixture rises when it’s baking.
  • Bake in oven for 30 minutes.
  • Let cool a few minutes and then lift out carefully with a fork. Note that the
  • muffins will sink a bit.
Course: Breakfast, Snack
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.

keto recipe