Ingredients
2 cups fine blanched almond flour
4 large room-temperature eggs
1 cup shredded full-fat sharp cheddar cheese
1/4 cup melted butter (or ghee)
1 tablespoon baking powder
2 tablespoons chopped fresh chives (or green onions)
1/2 teaspoon salt
Instructions
Preheat oven to 350°F (175°C)
Line a 12-cup muffin tin with parchment paper or grease with oil
In a large bowl, whisk eggs until fully broken up
Add melted butter, baking powder, chives, and salt
Stir in almond flour and cheddar cheese until just combined
Fill muffin cups 3/4 full with batter
Bake for 20 minutes or until golden and toothpick comes out clean
Cool in the pan for 5 minutes before transferring to a wire rack
Notes
Use a paper-lined muffin tin for easiest release
Replace baking powder with 1/4 cup lemon juice or vinegar if preferred
Store in an airtight container at room temperature for 2 days or freeze for 3 months
Serve warm with a breakfast beverage or eat cold for meal prep
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 0g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg