Keto Cheese Muffins

A savory muffin with a slight hint of red bell pepper and cheese...perfect with a big bowl of soup or chili. And only 4g net carbs!

Course brunch, Side Dish

Cuisine American

Keyword keto, low carb, muffin

Prep Time 10

Cook Time 30

or more cooking time 5

Total Time 40

Servings muffins

Calories 298kcal

Author The Kellie Kitchen

Preheat the oven to 350* and line 12 muffin cups with parchment paper liners (not simple paper as these muffins will stick).
In a large glass bowl sift together the almond flour, coconut flour, baking powder, salt and garlic powder. Toss in one cup cheddar cheese and the finely diced red bell pepper. Stir the flour mixture to combine with the red bell pepper and the cheddar cheese.
To the flour mixture you will now add in the melted butter, cream, eggs and water. Thoroughly mix all the ingredients together to form a batter. The batter will be slightly thick as these are dense muffins.
Divide batter evenly into the parchment paper muffin cups. Sprinkle each muffin top with the remaining 1/2 cup shredded cheddar.
Bake for 30 minutes in 350* oven. Test with a toothpick to check for doneness as these muffins are quite dense and oven temperatures can vary slightly. If they need more time keep them in the oven for a few minutes longer.
Remove and enjoy. These muffins are great hot out of the oven, but also keep well in an airtight bag or container in the fridge for a few days.

*you can substitute ALL cheddar cheese if you don’t have pepper jack cheese.