Low Carb Chicken "Muffins"

Low Carb Chicken Muffins Recipe

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Linda Howell


These are great to take to work or school! They can be reheated in microwave or eaten cold. I like them with Salsa, my husband likes them with BBQ sauce.
You could make these in mini muffin pan for appetizers.


★★★★★ 1 vote

15 Min
35 Min


  • 12 oz
    can of chicken breast, drained and flaked
  • 2
    eggs, lightly beaten
  • 1/4 c
    celery, minced
  • 1/4 c
    jicama, chopped
  • 1/2 c
    onion, chopped (red,white or green)
  • 1/4 tsp
    fresh ground pepper
  • 1/2 tsp
    chicken seasoning*
  • 2 oz
    cheddar, shredded

How to Make Low Carb Chicken "Muffins"


  1. Mix all of the ingredients well in a medium bowl. Spoon into 6 well-greased muffin cups. Bake at 350º 30-35 minutes, until set and lightly browned.
  2. Makes 6 muffins
    Can be frozen
    * Or use 1/4 teaspoon poultry seasoning and 1/4 teaspoon salt
  3. Per Muffin: 160 Calories; 9g Fat; 17g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
    Per 2 Muffins: 319 Calories; 19g Fat; 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net carbs

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