Keto Cheese & Chive Muffins (Breakfast, Minus the Cutlery)
Cheesy almond flour muffins with chives and no chopping, ready in 15 minutes. Low-spoon, freezer friendly and good for breakfast or a snack.
Equipment
- Silicone muffin tray or paper liners
- Mini Whisk
- Microwave
Ingredients
Dry ingredients
- 1 cup almond flour
- 2 tsp Bob's Red Mill Double Acting Baking Powder
- ½ cup cheddar cheese, grated
- 1 tbsp dried chives
Wet ingredients
- 3 tbsp butter
- 2 large eggs
- ¼ cup sour cream
Instructions
Get set up
- Set out 6 muffin liners or a silicone muffin tray. If you're using the oven, preheat it to 180°C (fan-forced) and put the liners in a muffin tin.
Make the wet mix
- Put the butter in the jug and microwave for 20 seconds, until melted.
- Add the sour cream and eggs to the jug.
- Whisk until the mix looks even, with no streaks of egg.
Make the dry mix
- Put the almond flour, baking powder, cheese and chives in the bowl.
- Stir to combine.
Mix and bake
- Pour the wet mix into the dry mix.
- Stir until no dry flour is left.
- Divide the mix between the 6 liners.
- Air fryer: bake at 180°C for about 10 minutes, until golden brown on top.
- Oven: bake at 180°C for about 15 minutes, until golden brown on top.
Notes
- Fridge: airtight container, up to 3 days. Freezer: up to 3 months. Reheat in the microwave for 20 to 30 seconds, until steaming hot all the way through.
- Key swap: use the same amount of avocado oil instead of butter to skip the microwave.
- Nutrition is per muffin as written, without protein powder.
Nutrition
Serving: 1muffin | Calories: 241kcal | Carbohydrates: 3.5g | Protein: 8.5g | Fat: 22g