Low Carb Savory Cheddar and Chive Muffins
Perfect for those following a low-carb lifestyle, these Low Carb Savory Cheddar and Chive Muffins are brimming with rich, cheesy flavor and the subtle bite of fresh chives. Made with almond flour as a wholesome, gluten-free base, these muffins are incredibly moist and tender thanks to the combination of eggs, melted butter, and whole milk. Sharp cheddar cheese adds decadence, while a touch of garlic powder enhances the savory profile. Quick to prepare, with only 15 minutes of prep time and 20 minutes in the oven, they’re ideal for a hearty breakfast, a midday snack, or a flavorful accompaniment to soups and salads. These versatile muffins are irresistibly golden on top and satisfying without compromising your dietary goals. Keywords: low carb muffins, savory cheddar muffins, almond flour recipes, gluten-free savory muffins.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 3 Large eggs
- 0.25 cup Unsalted butter, melted
- 0.5 cup Whole milk
- 1 cup Sharp cheddar cheese, shredded
- 0.25 cup Fresh chives, chopped
Instructions
Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing it well or lining it with paper liners.
In a large mixing bowl, whisk together the almond flour, baking powder, salt, and garlic powder until well combined.
In a separate bowl, beat the eggs until frothy. Add the melted butter and milk, and whisk well to combine.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid over-mixing to keep the muffins tender.
Fold in the shredded cheddar cheese and chopped chives until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups using a spoon or a scoop, filling each cup approximately 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy as a savory snack or alongside your favorite low-carb meal.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 11.1 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1417 mg | 109% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
