Cheesy Almond Flour Muffins

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Cheesy Almond Flour Muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 99.6
  • Total Fat: 8.8 g
  • Cholesterol: 54.9 mg
  • Sodium: 90.8 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 4.3 g

View full nutritional breakdown of Cheesy Almond Flour Muffins calories by ingredient
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Submitted by: DENISENTEXAS

Introduction

I bake these quick and easy treats in mini muffin tins. They're a tasty go along with soups.

Pictured muffins made with fresh snipped rosemary and a parmesan-asiago blend.
I bake these quick and easy treats in mini muffin tins. They're a tasty go along with soups.

Pictured muffins made with fresh snipped rosemary and a parmesan-asiago blend.

Number of Servings: 18

Ingredients

    1 cup shredded cheddar cheese
    1 cup plus 2 Tbsp almond flour
    4 Tbsp room temperature butter
    1 tsp baking powder
    1 dash salt
    4 raw eggs

Tips

Vary the cheeses and add herbs and make this basic recipe your own. For a dessert like version, add sweetener, fruit, nuts, and baking spices of your choice.

For a lower fat version, use an egg replacement.


Directions

Preheat oven to 400.

Mix dry ingredients. Add butter and eggs and mix again. Fold in the cheese. If you're adding fresh herbs and spices, gently fold them in last. Fill mini muffin tins about 1/2 to 3/4 full and bake for 10 minutes or until golden brown.


Serving Size: 18 mini muffins

Number of Servings: 18

Recipe submitted by SparkPeople user DENISENTEXAS.

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Member Ratings For This Recipe

  • Taste is great.
    This recipe makes 24 mini muffins.
    I quantified the recipe for 18 to make 24 and the modification completely filled the holes.
    I added a shake of poultry seasoning and would have liked to add parmesan cheese to the topping (no room).
    I used shredded sharp cheese for flavor. - 12/3/15

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