Breakfast
Cheddar and jalapeño breakfast muffins
Made on Sunday, eaten cold on Tuesday. Savory rather than sweet, which is rarer than it should be in anything portable.
3gnet carbs
33gfat
17gprotein
375kcal
Per serving40 minServes 8
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Ingredients
For the whole dish · serves 8
- Almond flour7 oz
- Cheddar5½ oz
- Eggs8
- Sour cream3 oz
- Butter1¾ oz
- Jalapeñotwo, seeded and diced
- Baking powdertwo teaspoons for the batch
- Sea saltto taste
Method
6 steps · 40 minutes
- Seed the jalapeños unless you want them genuinely hot. Most of the heat is in the white pith rather than the flesh.
- Cook the diced jalapeño in the butter for 2 minutes first. Raw, it stays squeaky and tastes green in the finished muffin.
- Beat the eggs and sour cream together before the dry ingredients go in. Almond flour will not disperse into a wet mix that is already thick.
- Hold back a third of the cheddar for the tops, where it browns and forms a crust.
- Twenty minutes at 350F. Almond flour muffins brown on top well before the middle is set, so test with a skewer rather than by color.
- Cool them in the pan for 10 minutes before lifting them out. Warm, they break at the base.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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