Keto-Friendly Muffins!
Panda_Poptarts
Posts: 971 Member
I found a really yummy recipe for keto-friendly muffins! I made a few small alterations, and they eat pretty similar to Red Lobster biscuits. I was hankering for bread, and one of these, while not quite a replacement for "regular" bread, nixed that craving.
Original recipe: http://www.ketogenic-diet-resource.com/low-carb-muffins.html
My alterations are as follows:
Savory Muffins
2 cups Almond Flour
½ tsp. baking soda
½ tsp. salt
½ tsp dried herbs de provence
2 eggs
1/2 cup of sour cream
1/2 cup full-fat plain yogurt
1/8 cup melted butter
1 1/2 cup shredded sharp cheddar
1/2 tsp garlic powder
Directions:
Preheat oven to 400 degrees. Place cupcake papers in individual muffin holes of regular sized 12 count muffin pan.
Whisk together almond flour and dry ingredients.
In a separate bowl, beat the eggs lightly, and then mix in the sour cream and butter.
Add liquid mixture to the almond flour mixture. If the batter seems too thick, add a tablespoon of water or heavy cream.
Add cheese and stir until evenly distributed.
Spoon mixture into muffin cups, filling each 3/4 full.
Bake at 400 degrees for 5 minutes.
Turn oven temp down to 350 and bake for about 20 minutes more or until golden. Let cool, and serve with butter.
Original recipe: http://www.ketogenic-diet-resource.com/low-carb-muffins.html
My alterations are as follows:
Savory Muffins
2 cups Almond Flour
½ tsp. baking soda
½ tsp. salt
½ tsp dried herbs de provence
2 eggs
1/2 cup of sour cream
1/2 cup full-fat plain yogurt
1/8 cup melted butter
1 1/2 cup shredded sharp cheddar
1/2 tsp garlic powder
Directions:
Preheat oven to 400 degrees. Place cupcake papers in individual muffin holes of regular sized 12 count muffin pan.
Whisk together almond flour and dry ingredients.
In a separate bowl, beat the eggs lightly, and then mix in the sour cream and butter.
Add liquid mixture to the almond flour mixture. If the batter seems too thick, add a tablespoon of water or heavy cream.
Add cheese and stir until evenly distributed.
Spoon mixture into muffin cups, filling each 3/4 full.
Bake at 400 degrees for 5 minutes.
Turn oven temp down to 350 and bake for about 20 minutes more or until golden. Let cool, and serve with butter.
0
Replies
-
Looks lovely!0
-
And I have all the ingredients...if I weren't fasting I'd be making these now!0
This discussion has been closed.