March 1, 2023

Easy Keto Snack Muffins

Simple Keto Snack Muffins

This recipe is designed to teach everyone how to make simple keto snack muffins

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Course: Snack

Prep Time: 5

Cook Time: 25

Servings: muffins

Calories: 182kcal

Ingredients

112 grams coconut flour (1 cup)
15 grams baking powder (1 TBS)
1/4 tsp salt
optional dry herbs and spices I used 1/2 tsp garlic powder, onion powder and 1 tsp dry oregano
4 large room temperature eggs
1/4 cup butter, melted and cooled
58 ml room temperature milk of choice (1/4 cup)
120 grams room temperature plain yogurt or sour cream (1/2 cup)
90 grams shredded cheese of choice, divided (3/4 cup) I used Colby cheese
1/2 cup finely chopped ham
optional dry seasonings for topping

Instructions

Preheat oven to 375 degrees. Lightly spray 8 silicone muffin cups. If using a metal muffin tin line the muffin cups with parchment paper not paper liners. Sift the coconut flour, baking powder, salt and optional dry seasonings into a large mixing bowl until there are no lumps.
Stir in the eggs, butter, milk and plain yogurt until fully combined and a thick batter/dough has formed. Scrape down the sides of the bowl and form the batter/dough into a smooth ball. Massage the ball for 1 minute to absorb extra moisture and test texture.
The batter/dough should be moist but not sticky. Gradually fold in 60 grams (1/2 cup) of the shredded cheese until evenly distributed throughout the batter/dough. Gradually fold in the ham until evenly distributed throughout the batter/dough.
Divide the batter/dough evenly throughout the prepared muffin cups (about 3 1/2 TBS of batter/dough into each cup) Use fingers and press the batter/dough evenly throughout the muffin cups. If desired lightly sprinkle the top of each muffin with dry oregano or desired seasonings
Take the remaining 30 grams (1/4 cup) shredded cheese and lightly sprinkle it evenly over the top of the muffins. Place in preheated oven. Bake at 375 degrees 20 to 25 minutes or until golden and a tester comes out clean. Remove from the oven and allow to cool in the pan at least 20 minutes to firm up.
Carefully remove the muffins from the muffin cups and transfer to a wire rack. Serve warm or cool to room temperature. Store leftovers in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.