Low-carb cheddar jalapeño mini muffins you’ll love!
Delicious low-carb cheddar jalapeño mini muffins that are perfect for a snack or appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
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
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, combine almond flour, baking powder, salt, and black pepper.
- In another bowl, whisk together eggs and almond milk.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Fold in the shredded cheddar cheese and diced jalapeños.
- Pour the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
- Let cool for a few minutes before removing from the tin.
Notes
- Adjust the amount of jalapeños based on your spice preference.
- These muffins can be stored in an airtight container for up to 3 days.
- They can also be frozen for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg