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Low Carb Asparagus Egg Bites

These Asparagus Egg Bites make the perfect snack - especially on the go! Low carb, keto, and gluten free recipe.
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 143kcal
Author Georgina from


  • non-stick cooking spray
  • 3 medium asparagus stalks
  • 6 eggs
  • 1 tbs unsweetened almond milk
  • salt and pepper
  • 2 tbs grated Parmesan


  • Preheat the oven to 400F (200C).
  • Prepare a six-hole muffin pan by spraying it liberally with some non-stick cooking spray. Chop up the asparagus (to make about half a cup) and divide between the muffin pan cups.
  • Beat the eggs and unsweetened almond milk together in a jug. Season with salt and pepper then divide it between the muffin cups.
  • Sprinkle some grated Parmesan over the top of each one, then bake in a preheated oven for 12-15 minutes, until golden brown on top and the egg is cooked through. They will puff up while cooking but deflate slightly as they cool.
  • Remove the asparagus egg bites from the pan and enjoy warm - or let cool fully and store in the fridge.


1g net carb per serving of two muffins.


Serving: 2muffins | Calories: 143kcal | Carbohydrates: 1g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 330mg | Sodium: 178mg | Potassium: 153mg | Fiber: 0g | Sugar: 0g | Vitamin A: 635IU | Vitamin C: 0.9mg | Calcium: 98mg | Iron: 1.9mg