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Keto Prosciutto and Feta muffins with Rosemary scent

Apollonas Kapsalis
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Breakfast
Cuisine Keto Mediterranean
Servings 6


  • 6 large eggs free-range
  • 50 ml (1/4 cup) olive oil extra-virgin
  • 30 g (1/4 cup) goat butter or any kind of grass-fed butter
  • 6 thin slices Prosciutto
  • 50 g (1/4 cup) Feta cheese crumbled
  • 1 tbsp golden flaxseed meal
  • 3 tbsp almond flour
  • 1 tsp baking soda
  • 1 tbsp lemon juice
  • 1 tbsp rosemary leaves


  • Cut the Prosciutto into stripes, and then into small squares. Crumble Feta cheese and combine it with prosciutto.
  • Beat the eggs with an electric mixer. Add olive oil and butter. Keep mixing until the mixture gets fluffy. Add baking soda and lemon juice.
  • Combine almond flour and golden flaxseed and add them to the egg mixture.
  • Add prosciutto, Feta, and Rosemary. Stir with a spatula.
  • Grease the 6-muffin baking sheet with some butter and pour in the mixture evenly. (Alternatively, you can place paper muffin cups in each muffin mould.)
  • Bake the muffins in the oven for 20 minutes at 180ºC (356ºF)
  • Serve warm but not hot.
Keyword Muffins, Procsiutto Fetta, Rosemary