Description

Moist, fluffy, and cheesy low carb cornbread muffins with savory herbs, perfect as a snack or side dish without the carb overload.

Ingredients

Scale

1 ½ cups (150g) almond flour
1 cup (100g) shredded sharp cheddar cheese
1 teaspoon baking powder
3 large eggs, room temperature
½ cup (120ml) unsweetened almond milk
4 tablespoons (56g) melted butter
2 tablespoons fresh chives or green onions, finely chopped
½ teaspoon garlic powder
¼ teaspoon smoked paprika
½ teaspoon salt
Pinch of cayenne pepper (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with silicone liners.
In a large bowl, whisk together almond flour, baking powder, garlic powder, smoked paprika, salt, and cayenne pepper if using.
In another bowl, beat the eggs until frothy. Stir in the melted butter and almond milk.
Add the shredded cheddar and chopped chives to the dry ingredients. Toss lightly to coat the cheese in the flour mixture.
Pour the wet ingredients into the dry bowl. Gently fold everything together until just combined; do not overmix.
Spoon the batter evenly into the muffin cups, filling about 3/4 full.
Bake for 20-25 minutes until golden on top and a toothpick inserted in the center comes out clean. Start checking at 18 minutes.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs for better blending. Freshly shred cheese for better melting and texture. If muffins brown too fast, tent with foil halfway through baking. If batter is too dry, add a splash more almond milk. Muffins can be frozen individually for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Snack, Side Dish
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 160
Fat: 13
Carbohydrates: 3
Fiber: 2
Protein: 7

Keywords: low carb, cornbread muffins, savory muffins, keto baking, almond flour, cheesy muffins, gluten-free