Скачать или смотреть HOW TO MAKE KETO CHEESE MUFFINS - EASY, CHEESY, YUMMY WITH 3 FLOUR OPTIONS !

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1. The Ultimate Keto Bread Recipes
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3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Allulose (https://amzn.to/3JeUSVi)

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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.

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 become 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;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 14]
NUTRITION INFO PER SERVING (ALMOND FLOUR)
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]
NUTRITION INFO PER SERVING (COCONUT FLOUR)
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

[Total Servings = 12]
NUTRITION INFO PER SERVING (SUNFLOWER SEEDS)
Total Carb = 2.0 g
Dietary Fiber = 0.7 g
Net Carb = 1.3 g
Calories = 152
Total Fat = 13.6 g
Protein = 6.6 g

UPDATED ON 26 JUNE 2021

DRY INGREDIENTS
Almond flour = 240 g / 2 cups
Other flour options
1. Ground Sunflower Seeds = 240 g / 2 cups
2. Coconut flour = 60 g / 1/2 cup
Baking Powder = 8 g / 2 tsp
Salt = 1/2 tsp
Black Pepper = 1 tsp
Allulose = 12 g / 1 tbsp (OR any keto friendly sweetener. You can also omit the sweetener if you prefer.)
Grated or Shredded Cheese = 200 g / 2 cups (I used 150 g cheddar and 50 g sharp cheddar cheese)

WET INGREDIENTS
Unsweetened Pea or Almond Milk = 240 mil / 1 cup (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

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.

TOPPING
Paprika powder
More shredded cheese

DIRECTIONS
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. 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.
6. Spoon the batter into the mold.
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 with coffee, serve it 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.

NOTE
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