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. 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.

The recipe can be viewed and printed at this link;

[ Total Servings = 14 ]
Per serving ;
Total Carb = 4.0 g
Dietary Fiber = 1.9 g
Net Carb = 2.1 g
Calories = 197
Total Fat = 17.6 g
Protein = 8.1 g

[ Total Servings = 10 ]
Per serving ;
Total Carb = 1.0 g
Dietary Fiber = 0.4 g
Net Carb = 0.6 g
Calories = 144
Total Fat = 12.9 g
Protein = 6.4 g

Almond flour = 240 g / 2 cups ( Note: Coconut flour = 60 g / 1/2 cup and the rest of ingredients are the same. The batter for coconut flour may be runnier but it is fine and it will yield lesser servings.)
Baking Powder = 8 g / 2 tsp
Salt = 1/2 tsp
Black Pepper = 1 tsp
Allulose = 12 g / 1 tbsp (Note: You can also use any other keto friendly sweetener. You can also omit the sweetener if you prefer.)
Grated or Shredded Cheese = 200 g / 2 cups (Note: I used 150 g cheddar and 50 g sharp cheddar cheese)

Unsweetened Pea or Almond Milk = 240 mil / 1 cup (Note: In the video, I used unsweetened pea milk. You can also use any other keto friendly milk)
Eggs = 2 large
Unsalted Melted Butter = 60 ml / 1/4 cup

Paprika powder
More shredded cheese

1. Preheat the oven at 325F or 160C.
2. In a bowl, whisk all the wet ingredients until well combined then set aside.
3. In a separate bowl, mix all the dry ingredients until well combined.
4. Add the wet into the dry ingredients and mix to combine until a thick batter is formed.
5. In 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.
6. Spoon the batter into the mold about 80%.
7. Sprinkle it with paprika powder then top with more cheese.
8. Bake for 20 to 25 mins or until golden brown.
9. You can enjoy these cheese muffins warm with coffee, serve with salad or as a side.
10. 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.
11. These cheese muffins can be refrigerated up to a week and frozen for months.

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