Cheesy Low-Carb Almond Muffins

Cheesy Low-Carb Almond Muffins

These savoury muffins are moist and delicious, especially when spread with a bit of salted butter or sour cream!

INGREDIENTS

220g almond flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp cayenne pepper, paprika or smoked paprika
170g mature cheddar cheese, grated
2 large eggs, beaten
55g softened butter

METHOD

Preheat oven to 180C
Grease 8 muffin cases or a muffin tray
Whist together the almond flour, baking powder, salt, and cayenne or paprika. Set aside 30g of cheese. Add the remaining cheese, eggs and butter to the dry ingredients and mix well until combined.
Divide the mixture evenly among the greased muffin cases and top each with a sprinkle of the remaining cheddar.
Bake muffins in the oven for about 15 to 20 minutes until they have doubled in size and are golden.

Tips:
Store in a glass container in the fridge for up to 5 days or can be frozen.