Tuna Muffins with Black Olives
They provide dense protein and solid satiety from tuna, egg, and cream cheese, while almond flour helps the muffins hold their shape without wheat. The flavor comes out savory, fish-forward, and lightly creamy, so these muffins are handy as a keto snack or a quick bite.
Preheat the oven to 180°C. Drain the tuna (120 g), break it up with a fork, and mix it with the egg (50 g), cream cheese (30 g), almond flour (10 g), table salt (to taste), and black pepper (to taste) until you get a thick even batter.
Slice the black olives (20 g) into thin rings and fold them into the mixture. Divide the batter between small muffin molds, filling them about three quarters full so the muffins rise evenly and do not overflow.
Bake for 18-20 minutes until the tops are lightly browned and the centers are set. Let the muffins rest in the molds for 5 minutes, then remove them carefully and serve warm or fully cooled.
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