Cheesy almond flour muffins are a delicious, savory muffin that just happen to be gluten-free and low-carb. Quick and easy to make and great with chili or for breakfast.
Prep Time: 15minutes
Cook Time: 12minutes
1 ½cupcheddar cheese(shredded)
Preheat oven to 400º and spray 15 cups of a muffin tin with cooking spray.
In a medium bowl, whisk together almond flour, salt and baking powder.
In a separate bowl, whisk together eggs, sour cream and butter until very well combined. Add to dry mixture and stir until just combined. Stir in cheese.
Spoon into muffin tins and bake for 12 minutes
Barbara's Notes + Tips
Try adding cooked bacon or sausage for a great breakfast or brunch option.
Don't over mix the batter or they can get heavy.
These are low carb and gluten free!
Feel free to change out the cheese for what you have on hand. Pepper jack would add a nice kick to go with the cheese.
Chop up chives and add them to the batter for another savory ingredient.
To make a batch for later, bake the muffins as directed. Allow them to cool completely. Place them in an airtight container and they will be good up to 3 months. Reheat them in a toaster oven when you're ready to enjoy one.