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

Spinach and Artichoke Mini Muffins


  • 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


  1. 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.
  2. Chop the baby spinach and artichoke hearts into bite-sized pieces.
  3. Shred the cheeses, if necessary.
  4. Mix together the dry ingredients: almond flour, coconut flour, shredded mozzarella, monterey jack and parmesan cheeses, salt and Stevia.
  5. Add the wet ingredients to the dry and mix: eggs, mayonnaise, melted butter and heavy cream.
  6. Incorporate the chopped spinach and artichoke hearts and stir once more.
  7. Portion the batter into a mini muffin tin and bake for 15 minutes until slightly golden brown around the edges.

Nutrtional 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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  1. Sara

    This sounds SUPER good. I am always trying to find ways to pop in more veggies in my life besides salads or sauteing so I am super excited to try it. Thanks!

    • Thanks Sara!! I also recommend veggies in scrambled eggs or omelettes – for breakfast every morning during the week I saute spinach and mushrooms in butter and then scramble two eggs until cooked, topped with a little cheese. So good and easy, and definitely a good way to start the day with veggies.

  2. These look absolutely amazing, I can’t wait to try them! One question: if I’m making these in a normal muffin tin instead of a mini muffin tin, any ideas on how I might adjust the baking time/oven temperature? Thanks!

    • Hi Hannah! I would turn it down to 375 and put them in for 20-25 minutes, but check them after 15. It shouldn’t take too much longer – you want them golden around the edges but not over-cooked in the middle. Hope you enjoy!

  3. Holly

    Is the Stevia completely necessary? Any insight on how good it would be without any sweetner? I have a hard time with the taste of all nonsugar sweeteners and would like to take these to a non keto brunch. I need a crowd pleaser that is also something I can eat! Haha

    • Hi Holly. The Stevia helps balance the taste but probably not completely necessary. Have uou tried Swerve? That’s not supposed to have an after-taste.

  4. I recently had dried cheese ravioli and loved it!!! The cheese filling should be easy to make low carb if you could figure out the dough. If anyone can, you can!! Thanks!!

    • Maybe someday, Maureen! It’s hard to make pasta dough that would hold a filling like that. I made gnocchi once but it wasn’t the best consistency for pasta. I will keep the idea in the back of my mind!

  5. Jennie

    I know nutrition info can change based on products used but I just wanted to verify that the posted nutritional info was based on the serving being 1 of the 30 mini muffins? (They sound yummy, but I’m afraid I’d have the issue with trying to eat them all!!)

    • Hi Ariadne. AP flour is not low carb and not recommended on a ketogenic diet. I’m not sure what the relationship is for AP flour and almond flour, it might be 1:1, but this will no longer be a low carb recipe.

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