Spinach and Artichoke Mini Muffins

I’m glad to be back to regular posting and apologize for my short hiatus.  I went home for two weeks over Christmas to spend time with family and friends.  It had been a year since I had been home, as I think I may have previously mentioned, and it was just so great to be back.  In the weeks leading up to my vacation I had made some extra recipes to post, but to be honest they don’t live up to the standards I have set for myself and I didn’t want to post mediocre food for you.  But now I am back and I hope you’re ready for a delicious new recipe!

Spinach and artichoke dip has pretty much always been one of my favorite appetizers at restaurants; I wanted to take the flavors and represent them in a new way that is both low carb-friendly and absolutely delicious.  Of course, you could make a traditional dip and serve it with celery, cucumbers, bell peppers or maybe even pork rinds, but these muffins are my new favorite way to enjoy the taste of spinach and artichoke hearts.

I started by gathering my ingredients and pre-heating the oven to 400°F.  It has been a while since I’ve made a new recipe for the blog so, naturally, I forgot to pull out three ingredients, mayonnaise, mozzarella and Stevia, for this first photo.  As you know I enjoy making low-maintenance recipes but this one, admittedly, has more ingredients than I usually like to use.  They should all be easy to find in your local grocery store.  I also sprayed my muffin tin with non-stick spray and melted the butter in the microwave for 30 seconds.

Next I chopped my spinach in chiffonade form by laying some leaves on top of one another, rolling them tightly and slicing on a bias.  I removed the stems first and left the pieces pretty large.  I love spinach and wanted to see/taste it after the muffins were cooked.

I also roughly chopped the artichoke hearts into bite-sized pieces.  Again, I left these kind of large in order to be able to taste them in the muffins, but if you prefer them smaller that would be fine, too.

I grated the monterey jack cheese and added it to the shredded mozzarella and parmesan cheeses and set them aside.

Next I mixed all my dry ingredients together until thoroughly combined; this includes the almond flour, coconut flour, all three cheese, salt and Stevia.

To that I added the wet ingredients and stirred once more; this includes the eggs, melted butter, cream and (the secret ingredient) the mayonnaise.  Mayo keeps these muffins tender and fluffy on the inside while they brown slightly on the outside.  Some people have asked for mayo substitutes because they don’t like the taste; I promise you cannot taste it here, it improves upon the texture without affecting the flavor.

Once the wet and dry ingredients were mixed I added the chopped spinach and artichoke hearts to the batter and mixed one last time.  It should be slightly wet, definitely not dry, but not soupy either.

Carefully I spooned heaping tablespoons into the mini muffin cups and baked them for 15 minutes.  My muffin pan is quite small and although I was able to get 30 muffins out of this recipe, you may get more or less depending on the size of your muffin tins.  Click here to find the exact pan I use.  Good luck holding yourself back from eating all of them in one sitting when they come out of the oven.  They are warm, the artichoke hearts are tender and the cheese is melted perfectly within each muffin.  The almond flour almost gives them a cornbread taste but they are a delicious, savory treat.  These have the perfect macros for a ketogenic lifestyle and taste wonderful – plus they are easy to make and you don’t have to wait too long for them to come out the oven!  What is your favorite restaurant appetizer that you’d like to see turned low carb?  Let me know in the comments!

Spinach and Artichoke Mini Muffins

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 30 muffins
  • Serving Size: 1 muffin


  • 2c almond flour
  • 1tblsp coconut flour
  • 2c baby spinach, chopped
  • 6oz artichoke hearts, chopped
  • 1/2c shredded mozzarella
  • 1/2c shredded monterey jack
  • 1/4c shredded parmesan
  • 2 eggs
  • 1/4c mayonnaise
  • 1c heavy cream
  • 1tblsp butter, melted
  • 1tsp salt
  • 3 packets of Stevia


  • Pre-heat the oven to 400°F, spray the muffin tin with non-stick spray and melt the butter in the microwave for 30 seconds.
  • Chop the baby spinach and artichoke hearts into bite-sized pieces.
  • Shred the cheeses, if necessary.
  • Mix together the dry ingredients: almond flour, coconut flour, shredded mozzarella, monterey jack and parmesan cheeses, salt and Stevia.
  • Add the wet ingredients to the dry and mix: eggs, mayonnaise, melted butter and heavy cream.
  • Incorporate the chopped spinach and artichoke hearts and stir once more.
  • Portion the batter into a mini muffin tin and bake for 15 minutes until slightly golden brown around the edges.

Nutritional Information

Per serving: 111 calories, 2g total carbs, 1g net carbs, 10g fat, 4g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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