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Low-Carb Cheddar Jalapeño Mini Muffins You’ll Love!

low-carb cheddar jalapeño mini muffins
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Delicious low-carb mini muffins packed with cheddar cheese and jalapeños, perfect for a savory snack or appetizer.

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced jalapeños
  • 3 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a mixing bowl, combine almond flour, baking powder, salt, and black pepper.
  3. In another bowl, whisk together eggs and almond milk.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Fold in the shredded cheddar cheese and diced jalapeños.
  6. Pour the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
  7. Bake for 15-20 minutes or until the muffins are golden brown and a toothpick comes out clean.
  8. Let cool for a few minutes before removing from the tin.

Notes

  • For extra spice, use more jalapeños or add some cayenne pepper.
  • These muffins can be stored in an airtight container for up to 3 days.
  • They can also be frozen for longer storage.

Nutrition

Find it online: https://bibodo.com/low-carb-cheddar-jalapeno-mini-muffins-recipe/