keto cheese muffins

I love these savory, cheesy muffins and they are super easy to make. You can literally enjoy them any time of the day - breakfast, lunch, dinner or snack. For breakfast, I just enjoy it with my coffee and for lunch, I have it with a salad on the side and it goes so well with sour cream. For dinner, I can have it as a side with my grilled sausage, bacon and egg. I like to toast them in my mini oven before eating as the top will become crispy.

Both versions are good but I find the coconut flour version is softer and more moist. Of course, the coconut flour version has lower net carbs and cost a lot less too. Having said that, I like the slightly firmer texture of the almond version which is great for a savory muffin. I have actually tried it with ground sunflower seeds using the same ratio as the almond flour version except that the amount of butter needs to be reduced, otherwise the muffins becomes too moist. But I have to say that you can taste the sunflower seeds so unless you do not mind this, it is another good alternative.

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Servings

Ingredients

DRY INGREDIENTS

THREE OPTIONS

240/2 g/cups almond flour
240 g ground sunflower
60 g coconut flour
8 g baking powder
1/2 tsp salt
1 tsp black pepper
12 g allulose
200 g grated or shredded cheese

WET INGREDIENTS

240 ml unsweetenes pea or almond milk
2 large eggs
60 ml unsalted melted butter

TOPPING

paprika powder
more shredded cheese

Instructions

Preheat the oven at 325F or 160C.
In a bowl, whisk all the wet ingredients until well combined then set aside.
In a separate bowl, mix all the dry ingredients until well combined.
Add the wet into the dry ingredients and mix to combine until a thick batter is formed.
n the video, I used a silicone mold for the almond flour version and firm paper cups for the coconut flour version. You can also use muffin tins or thin paper cups lined into the muffin tins. It's normal for the muffins to rise well then subsequently deflate In the middle. To avoid this, use shallow or small paper cups. As my silicone mold is shallow, the muffins just ended up flat on the top but still look good. The muffins in small paper cups deflated slightly but still look fine. Those in bigger paper cups were the most obvious as they deflated more. So I suggest that if you use big paper cups, try to reduce the amount of batter.
Spoon the batter into the mold.
Sprinkle it with paprika powder then top with more cheese.
Bake for 20 to 25 mins or until golden brown.
You can enjoy these cheese muffins with coffee, serve it with salad or as a side.
These cheese muffins can be reheated with a mini oven toaster or microwave. But to get a crispy top, it's best to use an oven toaster.
These cheese muffins can be refrigerated up to a week and frozen for months.

Video

Notes

NOTE

1. For coconut flour, the amount of milk should be reduced to 180 ml / 3/4 cup.

2. For ground sunflower seeds, the amount of milk should be reduced to 120 ml / 1/2 cup.

Tried this recipe?Let us know how it was!