Servings: 6 · Prep Time: 15 mins · Cooking Time: 20 mins
Total Time: 35 mins

Snacks | Keto

The perfect snack or lunch accompaniment with a salad. Every time I make these muffins I do so with the intention of having them in the fridge for the week so that if any one's hungry there's something delicious to hand. However, no sooner are these made, they are eaten. They are incredibly simple with easy to find supermarket ingredients. The pesto adds another taste dimension to the egg and they are even a favourite amongst my children too.



  • cashew nuts (100g)
  • basil leaves (50g)
  • spinach leaves (40g)
  • olive oil (80ml)
  • sea salt (1 tsp)
  • large eggs
  • ground pepper (1 tsp)
  • garlic clove
  • water (2 tbsp)


Preheat oven to 180�c
In to a blender / food processor, place the cashew nuts, basil leaves, spinach leaves, (optional garlic) � tsp sea salt and a generous pinch of ground pepper
Blend well until a coarse mixture has formed
Now on low speed add in the olive oil a little at a time until the pesto paste has formed (have a taste, if you would like to add more salt then please do so). Set aside
Whisk up eggs with 2 TBSP water and add a pinch of sea salt and pepper
Pour the egg mix equally in to each individual muffin case three quarters full (i use a silicon cupcake / muffin mould)
Now spoon 1 tsp of the pesto mix in to each individual egg cup
Place in the oven for 20-25 minutes until well risen, golden and fully set
Allow to cool for 5-10 minutes before serving immediately or leave on a wire wrack to fully cool before placing in a sealed container in the fridge for up to 5 days