Ketogenic diet: Sweet potato muffis

Preparation time: 10 minutes

Cook time: 30 minutes

Servings: 6-7

Ingredients:

• 1 1/4 cups sweet potato, finely chopped
• 3 tbsp white onion, diced
• 1 tsp red onion, finely chopped
• 3 1/3 heap cups spinach, finely chopped
• 5 large eggs, pasteurized
• 5 large egg whites
• 1/4 cup coconut milk
• 2 tsp fresh chives, finely chopped
• 1/2 tsp extra virgin olive oil
• 3/4 clove garlic, finely minced
• 1 pinch nutmeg
• 1 pinch salt
• 1 pinch pepper

Preparation:

Start by preheating your oven to about 400 degrees Fahrenheit. Lightly spray a standard muffin tin with cooking spray. In a large bowl; whisk all together the egg whites, coconut milk, and chives; then whisk the mixture and season with 1 pinch of salt and 1 pinch of pepper. Heat the oil in a large pan and over medium high heat; then add in the sweet potatoes and chopped onion. Cook the mixture for about 7 to 8 minutes; the add the spinach, nutmeg and garlic and cook for 2 additional minutes. Once the spinach becomes wilted, remove the pan from the heat and set it aside to cool for about 2 minutes; then crack the pasteurized eggs into a small bowl and add it to the mixture. Combine your mixture very well; then pour the obtained batter into the muffin tin and make sure that to pour an even mixture into each of the muffin cups. Bake the muffins for about 18 to 20 minutes. Serve and enjoy your breakfast muffin immediately!

Nutrition facts (Amount per serving)

• Calories: 132g
• Fats: 6.3g
• Fibre: 1.6g
• Carbohydrate: 8.5g
• Protein: 12g