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| Perfectly moist & tasty muffins. |
coconut oil cooking spray
1 1/4 cups almond flour
1 teaspoon baking powder
1/2 teaspoon pink Himalayan or sea salt
3/4 cup shredded sharp cheddar cheese
4 tablespoons butter, melted
3 eggs
18 -24 slices pickled jalapeno (optional)
Method:
Preheat oven to 400*. Spray six muffin cups with the coconut oil spray. Set aside.
Whisk together the flour, baking powder, salt and cheese. Beat the eggs and butter until smooth. Whisk into the dry ingredients, just until they are completely moistened. Spoon equal portions into the six muffin cups. If desired, place 3 or 4 jalapeno slices on top of each muffin batter. Bake for 7 minutes. Rotate the muffin pan and continue baking for 7 minutes, or until the tops are golden brown.
Makes 6 servings. Store leftovers in an airtight container, in the refrigerator.
Notes: These muffins have the taste and texture of cornbread, even though there is no cornmeal in them! If desired, the recipe may be doubled.
Nutritional info per muffin without jalapeno slices:
296.5 calories ~ 26.88 grams fat ~3 grams net carbs ~ 11.5 grams protein
Nutritional info per muffin with jalapeno slices:
298.46 calories ~ 26.9 grams fat ~ 3.1 grams net carbs ~ 11.56 grams protein
Thank you! These were my very first attempt at baking something keto. I didn't have cheddar cheese so I subbed 4 cheese Mexican blend, and I used nut flour (almond, coconut,
ReplyDeletewalnut, cashew blend) instead of almond flour but they still turned out really good! I served them with homemade keto chili.