Cyndi's Fab Faux Cornbread Keto Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 stick Butter, salted 4 oz Cream Cheese .5 cup XyloSweet .5 cup Whey Protein Isolate, Unflavored .5 cup Coconut Flour 1.5 cup Almond Flour 1 tsp Garlic powder .5 tsp Salt 1.5 tsp Baking Powder .25 cup Heavy Whipping Cream .25 cup Water 5 large Eggs1 cup Cheddar Cheese, shredded8 tbsp Jalapenos (canned, diced) OPTIONAL
Preheat oven to 325F. Gather ingredients. A stand mixer is awesome if you have it.
Mix on low the first 4 ingredients. Then add your flours, mix until blended, scraping edges and bottom of bowl several times during remaining ingredient additions to make sure everything is mixed. Fold in cheese and jalapenos. Don't overmix.
Spray silicone mini muffin molds with pam or similar. Place on cookie sheets for stability. Fill mini muffin spaces and make the batter just to the tops, not over, in order to have enough to fill them all. I use a 1 Tbsp cookie scoop. They will swell a bit, but not too much. Bake for 20-30 minutes, or until golden brown. Let cool on racks, or eat warm. Keeps in fridge for a week, freezer longer.
Serving Size: Makes 48 mini muffins - 1 net carb each. Whatever your personal "serving" is...well, that's up to you. :D
Mix on low the first 4 ingredients. Then add your flours, mix until blended, scraping edges and bottom of bowl several times during remaining ingredient additions to make sure everything is mixed. Fold in cheese and jalapenos. Don't overmix.
Spray silicone mini muffin molds with pam or similar. Place on cookie sheets for stability. Fill mini muffin spaces and make the batter just to the tops, not over, in order to have enough to fill them all. I use a 1 Tbsp cookie scoop. They will swell a bit, but not too much. Bake for 20-30 minutes, or until golden brown. Let cool on racks, or eat warm. Keeps in fridge for a week, freezer longer.
Serving Size: Makes 48 mini muffins - 1 net carb each. Whatever your personal "serving" is...well, that's up to you. :D
Nutritional Info Amount Per Serving
- Calories: 86.1
- Total Fat: 6.3 g
- Cholesterol: 31.7 mg
- Sodium: 114.6 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 1.0 g
- Protein: 4.6 g
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