Spinach & Flax Microwave Muffin

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Gluten & Casein FreeThe Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site ketocook.com

(403 calories)

Ingredients :

4:1 Ratio

  • 50g raw egg, mix well
  • 22g oil (olive works well)
  • 13g flaxseed meal
  • 11g RAW baby spinach, chopped small
  • 1g baking powder
  • 1g baking soda
  • salt/pepper
  • 10g butter, reserved for topping



  1. Mix all of the ingredients except the butter together very well.
  2. Lightly oil a glass baking dish (I used a 2 cup Pyrex storage bowl). Pour the mixture into the dish.
  3. Microwave on high for about 2 minutes.  The center should be firm and cooked thoroughly.  Allow the muffin to cool and use a small scraper to loosen the sides and bottom to remove.
  4. Cut the muffin in half and toast it in a toaster over (NOT an upright toaster!) or use the oven broiler. Spread the butter on top and serve.

Some things to remember:

  • Make and cook the muffin in the microwave ahead of time. Store them in the refrigerator. Toast when you are ready to serve them.

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