Use the oil spray to lightly coat each cup in the mold.
Dissolve the egg white powder in the warm water.
Add the cottage cheese and sour cream to the mixture and blend until creamy.
Add the cheddar cheese and chives and blend briefly, just until everything is combined.
Portion the mixture equally among the mold compartments and cover the mold.
Place the covered mold in the microwave and cook on full power for two minutes or until the egg bites have risen near the top of the mold and have begun to pull away from the sides. Insert the thermometer in the center of an egg bite; it should read 165°F.
Let the bites cool for three to five minutes before turning them out of the mold.
Store egg bites in airtight containers in the refrigerator for up to five days.
Notes
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Keyword Chef Taffiny Elrod, Powdered Egg White Protein
Nutrition Facts
Chive Keto Egg Bites
Serving Size
1 serving (1.5 oz.)
Amount per Serving
Calories
119.72
% Daily Value*
Fat
7.69
g
12
%
Saturated Fat
4.28
g
27
%
Trans Fat
0.23
g
Polyunsaturated Fat
0.32
g
Monounsaturated Fat
2.06
g
Cholesterol
23.07
mg
8
%
Sodium
264.89
mg
12
%
Potassium
93.34
mg
3
%
Carbohydrates
1.8
g
1
%
Fiber
0.03
g
0
%
Sugar
1.04
g
1
%
Net Carbs
1.76
g
Protein
10.55
g
21
%
Vitamin A
73.22
IU
1
%
Vitamin C
0.82
mg
1
%
Calcium
151.85
mg
15
%
Iron
0.08
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.