Cheddar Jalapeno Muffins
Savory keto Cheddar Jalapeno Muffins make a delicious low carb snack. Pair them with your favorite keto soups and stews or even turn them into a breakfast sandwich! Grain free.
Servings 12 muffins
Calories 251kcal
Ingredients
- 2 medium jalapeños, divided
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 1/2 cup shredded cheddar cheese, divided (about 6 ounces)
- 4 large eggs
- 6 tbsp butter, melted
- 3/4 cup unsweetened almond milk
US Customary - Metric
Instructions
- Preheat the oven to 325ºF and line a muffin pan with parchment or silicone liners.
- Cut 12 thin crosswise slices of jalapeño for the top of the muffins, and finely dice the remaining peppers.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and garlic powder. Stir in 1 cup of the cheese and the chopped jalapeños.
- Add the eggs, butter, and almond milk and stir to combine well. Divide the mixture among the muffins cups and top with the remaining cheese and a slice of jalapeno.
- Bake about 30 to 35 minutes, until the tops are set and just firm to the touch, and a tester inserted in the center comes out clean. Remove and let cool completely in the pan.
Notes
Storage Information: Store these savory muffins in a covered container the fridge for up to 8 days. You can also freeze them for several months.
Nutrition
Serving: 1muffin | Calories: 251kcal | Carbohydrates: 6.2g | Protein: 10g | Fat: 20.8g | Fiber: 3g