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Berry Egg Muffins

Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 82kcal
Author Georgina from


  • 4 eggs
  • ¼ cup heavy cream
  • 1 tbs low carb sweetener Swerve, xylitol etc
  • ¼ cup fresh blueberries
  • ¼ cup fresh raspberries roughly chopped


  • Preheat the oven to 350F. Line a six-hole muffin pan with liners.
  • Beat together the eggs, cream, and sweetener in a stand mixer.
  • Divide the berries evenly between the muffin cups, then pour the egg mixture over the top.
  • Bake for 20 minutes or until the egg has cooked through.
  • Let cool slightly before eating.


2g net carbs per muffin


Serving: 1muffin | Calories: 82kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 122mg | Sodium: 45mg | Potassium: 55mg | Fiber: 0g | Vitamin A: 305IU | Vitamin C: 1.9mg | Calcium: 23mg | Iron: 0.5mg