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Cheddar Cheese Muffins
Cheddar Cheese Muffins

Cheddar Cheese Muffins
These Cheesy Keto Muffins are a delicious and savory low-carb treat. They are perfect for breakfast, a snack, or even a side dish. Made with almond flour and packed with cheese, these muffins are both satisfying and keto-friendly.
Cheddar Cheese Muffins
Source
Ingredients:
1
Servings
  • 480
    ml
     almond flour
  • 120
    ml
     erythritol
  • 1
    tbsp
     baking powder
  • 1
    tsp
     salt
  • 0.5
    tsp
     baking soda
  • 1320
    ml
     shredded cheddar cheese
  • 240
    ml
     plain yogurt
  • 2
    item
     eggs, beaten
  • 60
    ml
     butter, melted
Cheddar Cheese Muffins
Instructions:
  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Grease Muffin Cups: Grease 12 large muffin cups or line them with muffin liners.
  3. Spoon Batter: Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
  4. Bake Muffins: Bake in the preheated oven for 18 to 20 minutes, or until the tops just start to lightly brown and a toothpick inserted into the center comes out clean.
  5. Cool and Serve: Let the muffins cool slightly in the pan before removing them. Serve warm and enjoy your cheesy keto muffins!
  6. Preheat oven to 400°F (200°C). Grease 12 large muffin cups.
  7. In a large mixing bowl, combine almond flour, erythritol, baking powder, salt, and baking soda. Stir in shredded Cheddar cheese.
  8. Pour yogurt, beaten eggs, and melted butter over the flour mixture. Stir until the dry ingredients are just moistened.
  9. Bake in the preheated oven until the tops just start to lightly brown, about 18 to 20 minutes. Enjoy your cheesy keto muffins!
  10. Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
  11. Mix almond flour, erythritol, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
  12. Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.
  • 480
    ml
     almond flour
  • 120
    ml
     erythritol
  • 1
    tbsp
     baking powder
  • 1
    tsp
     salt
  • 0.5
    tsp
     baking soda
  • 1320
    ml
     shredded cheddar cheese
  • 240
    ml
     plain yogurt
  • 2
    item
     eggs, beaten
  • 60
    ml
     butter, melted
1
Servings
0

Preheat Oven: Preheat your oven to 400°F (200°C).

Grease Muffin Cups: Grease 12 large muffin cups or line them with muffin liners.

Spoon Batter: Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

Bake Muffins: Bake in the preheated oven for 18 to 20 minutes, or until the tops just start to lightly brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Let the muffins cool slightly in the pan before removing them. Serve warm and enjoy your cheesy keto muffins!

Preheat oven to 400°F (200°C). Grease 12 large muffin cups.

In a large mixing bowl, combine almond flour, erythritol, baking powder, salt, and baking soda. Stir in shredded Cheddar cheese.

Pour yogurt, beaten eggs, and melted butter over the flour mixture. Stir until the dry ingredients are just moistened.

Bake in the preheated oven until the tops just start to lightly brown, about 18 to 20 minutes. Enjoy your cheesy keto muffins!

Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.

Mix almond flour, erythritol, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.

Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

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