These Thai lemongrass egg muffins are the kind of snack that makes you forget you are on a diet. Each bite delivers a fragrant hit of lemongrass and Thai basil wrapped in a pillowy, custard-soft egg base, then finished with a rich coconut-peanut drizzle that ties every flavor together. The edges crisp up beautifully in the oven while the centers stay impossibly creamy — thanks to a generous pour of full-fat coconut cream folded right into the batter. If you have ever wished your snack drawer had something more exciting than string cheese, these are your answer.

The macro profile here is textbook keto. Each serving of three muffins delivers roughly 23 grams of fat and only 3 grams of net carbs, with fat accounting for about 72% of total calories. The eggs and cream cheese provide a solid 16 grams of protein per serving, keeping you satisfied between meals without tipping you out of ketosis. The coconut-peanut drizzle adds healthy monounsaturated and medium-chain fats that your body can readily use for fuel.

Best of all, these muffins are designed for batch cooking. One 37-minute session on a Sunday afternoon gives you a full workweek of grab-and-go keto snacks. They store beautifully in the fridge for up to five days and taste just as good cold as they do warm. Toss three in a container on your way out the door, and you have got a satisfying, flavor-packed snack that travels anywhere.

Ingredients (serves 4)

For the egg muffins:

  • 8 large eggs
  • 3 tablespoons (45g) full-fat coconut cream (from the thick part of a chilled can)
  • 2 ounces (56g) cream cheese, softened
  • 2 tablespoons (30ml) coconut aminos
  • 1 tablespoon lemongrass paste (or 2 stalks fresh lemongrass, minced very finely)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon salt
  • 2 scallions, thinly sliced (green and white parts separated)
  • 8 fresh Thai basil leaves, roughly torn (or regular basil)
  • 1 tablespoon toasted white sesame seeds

For the coconut-peanut drizzle:

  • 2 tablespoons (32g) natural creamy peanut butter (no sugar added)
  • 2 tablespoons (30ml) full-fat coconut cream
  • 1 teaspoon coconut aminos
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon sriracha (optional, for heat)
  • 1 teaspoon warm water, as needed to thin

For garnish:

  • 1 teaspoon black sesame seeds
  • Fresh Thai basil leaves
  • Thinly sliced red chili (optional)

Instructions

  1. Preheat and prepare the pan. Set your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with coconut oil or cooking spray — do not skip this step, as the coconut cream in the batter makes these muffins prone to sticking. Alternatively, use silicone muffin molds for the easiest release.

  2. Bloom the lemongrass. In a small skillet over medium-low heat, warm the sesame oil for about 30 seconds. Add the lemongrass paste and the white parts of the scallions. Cook, stirring frequently, for 90 seconds until very fragrant and slightly softened. Remove from heat and let cool for 2 minutes. This step draws out the essential oils in the lemongrass and deepens the flavor dramatically.

  3. Build the egg batter. In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined and slightly frothy. Add the coconut cream, softened cream cheese, coconut aminos, white pepper, and salt. Whisk vigorously until the cream cheese is mostly incorporated — a few small lumps are fine, as they will melt in the oven. Stir in the bloomed lemongrass mixture, the scallion greens, torn Thai basil, and toasted sesame seeds.

  4. Fill the muffin cups. Pour or ladle the egg mixture evenly into the 12 prepared muffin cups, filling each about three-quarters full. Give the tin a gentle tap on the counter to release any trapped air bubbles.

  5. Bake until puffed and set. Place the muffin tin on the center rack and bake for 20 to 22 minutes, until the muffins have puffed up noticeably and the tops are just set with a light golden color. A toothpick inserted into the center should come out clean or with only a tiny bit of moisture. Do not overbake — the muffins will firm up slightly as they cool, and you want the centers to stay soft and custard-like.

  6. Make the coconut-peanut drizzle while the muffins bake. In a small bowl, combine the peanut butter, coconut cream, coconut aminos, lime juice, and sriracha if using. Whisk until smooth. If the drizzle is too thick to pour, add warm water one teaspoon at a time until it reaches a pourable but still thick consistency. It should ribbon slowly off a spoon.

  7. Cool and unmold. Let the muffins cool in the tin for 5 minutes — they will deflate slightly, which is normal. Run a thin knife or offset spatula around the edge of each muffin, then gently lift them out onto a wire rack.

  8. Drizzle and garnish. Arrange the muffins on a plate or storage containers. Drizzle the coconut-peanut sauce over the top in a zigzag pattern. Sprinkle with black sesame seeds, a few small Thai basil leaves, and sliced red chili if you like heat.

  9. Store for the week. For meal prep, let the muffins cool completely before storing. Place them in airtight containers with parchment paper between layers to prevent sticking. Store the drizzle in a separate small jar. Refrigerate both for up to 5 days.

Nutrition per Serving

Nutrient Amount
Calories ~285 kcal
Fat ~23g
Protein ~16g
Total Carbs ~5g
Fiber ~2g
Net Carbs ~3g

Nutrition values are approximate and based on the stated ingredients. Actual values may vary depending on specific brands and measurement precision.

Tips & Variations

Reheat gently for best texture. These muffins are delicious cold straight from the fridge, but if you prefer them warm, microwave for 20 to 25 seconds or reheat in a 300°F oven for 5 minutes. Avoid high heat, which can make eggs rubbery. Add the drizzle after reheating for the freshest flavor.

Swap the peanut butter for a nut-free option. If you have a peanut allergy or want to keep net carbs even lower, substitute sunflower seed butter or tahini in the drizzle. Both work beautifully with the Thai flavor profile. Just check the label — some sunflower seed butters contain added sugar, which will increase carbs.

Watch for hidden carbs in store-bought lemongrass paste. Some jarred lemongrass pastes contain added sugar, soybean oil, or starches that can bump up the carb count. Read the ingredient list and choose a paste where lemongrass is the first ingredient, or use fresh lemongrass for zero hidden carbs. Gourmet Garden and Thai Kitchen brands are generally keto-safe options.

Freeze for longer storage. These muffins freeze exceptionally well for up to two months. Flash-freeze them on a baking sheet in a single layer until solid, then transfer to a freezer bag. Thaw overnight in the fridge or microwave from frozen for 45 to 60 seconds. Store the drizzle separately in the fridge — it does not freeze as well due to the coconut cream separating.

Add extra fat with a simple upgrade. For an even higher fat ratio, tuck a small cube of cream cheese or a slice of brie into the center of each muffin cup before baking. The cheese melts into a gooey pocket that boosts the fat content by about 3 to 4 grams per muffin without changing the carb count. You can also stir a tablespoon of MCT oil into the batter for an invisible fat boost.

Frequently Asked Questions

Will these egg muffins kick me out of ketosis?
At only 3 grams of net carbs per serving, these muffins fit comfortably within even the strictest keto macros. Most people maintain ketosis with under 20 to 25 grams of net carbs per day, so a three-muffin serving uses just a fraction of that allowance. The high fat content from the coconut cream, cream cheese, and peanut drizzle also supports ketone production. Just be mindful of what you pair them with throughout the rest of your day, and you will have no trouble staying on track.
Can I use a different nut butter or make these nut-free?
Absolutely. Almond butter or cashew butter both work well in the drizzle, though cashew butter is slightly higher in carbs so use it sparingly. For a completely nut-free version, tahini is an excellent substitute that adds a toasty, slightly bitter note that pairs beautifully with the lemongrass. Sunflower seed butter also works but can sometimes turn slightly green due to a harmless chemical reaction with baking soda — since there is no baking soda in this recipe, you should be fine. Adjust the lime juice and sriracha to taste with any substitution.
How should I store and reheat these for weekly meal prep?
Store the cooled muffins and the drizzle in separate airtight containers in the refrigerator for up to five days. The drizzle may thicken in the fridge — just give it a quick stir or add a splash of warm water to loosen it before serving. For reheating, 20 to 25 seconds in the microwave is all you need, or place them in a 300°F oven for about 5 minutes if you prefer crispier edges. Many people actually prefer these cold, which makes them a true grab-and-go snack with zero prep on busy mornings.
How can I make these dairy-free for vegan keto?
To make these vegan keto, replace the eggs with a mixture of silken tofu and chickpea flour — blend 14 ounces of silken tofu with 3 tablespoons of chickpea flour and a pinch of kala namak (black salt) for an eggy sulfur flavor. Swap the cream cheese for a vegan cream cheese like Kite Hill or Miyoko's. The texture will be slightly denser and more quiche-like rather than fluffy, but the Thai lemongrass flavor comes through just as well. Note that chickpea flour will add a few grams of net carbs per serving, so adjust your daily totals accordingly.
My egg muffins always sink and get watery — how do I prevent that?
Sinking and weeping are the two most common egg muffin problems, and both have simple fixes. First, do not open the oven door during baking — the sudden temperature drop causes deflation. Second, avoid overbeating the eggs, which incorporates too much air that collapses as it cools. A gentle whisk until just combined is all you need. For the watery issue, make sure your coconut cream is thick and scooped from the top of a chilled can rather than using the thin liquid underneath. Finally, let the muffins cool in the tin for a full 5 minutes before unmolding — this allows the residual steam to escape gradually rather than pooling at the bottom.