Description
Deliciously moist and fluffy muffins made with cream cheese, perfect for a low-carb, ketogenic diet.
Ingredients
Scale
- 8 ounces cream cheese
- 4 large eggs
- 1 cup shredded cheese (such as cheddar)
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the cream cheese and eggs until smooth.
- Add the shredded cheese, almond flour, baking powder, and salt. Mix until well combined.
- Pour the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to a week.
- These muffins are great for meal prep and can be frozen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg