I first made these in Florida while visiting my son, but I much prefer my next attempt back home today which is the recipe below. It needed tweaking!
Anyhow, please paws to meet my little helper, George.
He is a very good boy … especially when he’s sleeping! This is his sitting spot for treats, and he was very good company while cooking.
So confession time. The recipe I settled on is different to some ingredients you see here. You can still add mustard if you like (wet mustard is fine but a tsp of dry might be better) but I wanted plain as my sweetie gifted me some delicious keto apricot jam, and I am one of those weirdos that likes cheese and jam together.
The recipe I made today did not have taco seasoning on top, you could use paprika too. They were much much better, I did not use buttermilk but instead a mix of Fage yogurt and sour cream in the liquids. The photos might not be current but you’ll get the idea. The recipe is my mum’s that she makes with wheat cake flour. Anyhow, we eat them while hot and fresh. Makes 1 dozen.
Cheese Muffins (Keto)
- 1/4 cup melted butter
- 2 cups sour cream/yoghurt
- 2 eggs, beaten
- 1 cup almond flour
- 1 cup protein powder
- 2 tsp baking powder
- 1/2 tsp Xanthan Gum (optional)
- 2 tblsp ground psyllium husk (optional)
- 2 cups grated cheddar cheese, strong
- Pinch of salt
Melt butter, whisk in cold sour cream, then add two beaten eggs. Mix gently.
Add rest of dry ingredients, working quickly. Do Not over mix! Spoon into well buttered muffin pans, bake at 400F for 15 to 20 minutes. Serve hot with salted butter.
Savoury Optional: top with any of the following – paprika, taco seasoning, more grated cheese or finely chopped chives
Savoury Optional: add to batter any of each of the following – garlic powder, onion powder, mustard powder, 1 tsp only
First attempt :
Second successful tweaked recipe posted below: