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5
from 1 vote
Mozzarella Cheese Muffins
My mozzarella cheese muffins are the best keto muffins ever; they are savory, cheesy, and tasty. I made these muffins with mozzarella cheese, almond flour, almond milk, and some seasonings for flavor. They are SO good for breakfast or a snack.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
snacks
Cuisine:
British
Diet:
Gluten Free
Servings:
12
Muffins
Calories:
178
kcal
Author:
Radwa
Equipment
Muffin tin
Mixing bowl
Measuring spoons
Measuring cups
Ingredients
2
cups
Almond flour
1 ½
teaspoon
Baking powder
¾
cup
Mozzarella cheese
¼
cup
Butter
½
cup
Almond milk
¼
teaspoon
Salt
3
Eggs
½
teaspoon
Cumin
½
teaspoon
Garlic powder
¼
teaspoon
Chilli powder
Instructions
Preheat the oven at 180C / 350F and grease a 12 cup muffin pan with butter or line with muffin liner.
Using a hand mixer, whisk the eggs until light and fluffy, add the butter, almond milk and keep whisking.
¼ cup Butter,
3 Eggs,
½ cup Almond milk
Add the almond flour, baking powder, salt cumin, garlic powder and chilli powder, then stir everything with a spatula until well combined.
2 cups Almond flour,
1 ½ teaspoon Baking powder,
¼ teaspoon Salt,
½ teaspoon Cumin,
¼ teaspoon Chilli powder,
½ teaspoon Garlic powder
Fold in mozzarella cheese. Scoop the batter in the muffin pan.
¾ cup Mozzarella cheese
Bake for 25-30 minutes. Allow it to cool, then serve.
Notes
I prefer almond milk; however, you may use coconut milk or oat milk.
I used ¾ cup of Mozzarella cheese to make these muffins and I also tested this recipe with Cheddar cheese, and it works so well.
Nutrition
Serving:
1
Muffin
|
Calories:
178
kcal
|
Carbohydrates:
5
g
|
Protein:
7
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.004
g
|
Cholesterol:
56
mg
|
Sodium:
175
mg
|
Potassium:
24
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
120
IU
|
Vitamin C:
0.01
mg
|
Calcium:
124
mg
|
Iron:
1
mg