Low Carb Cheese and Chive Muffins
Low Carb Cheese and Chive Muffins
These Low Carb Cheese and Chive Muffins taste delicious. I make these and generally keep them in the freezer for when I want a quick snack. I personally like them warmed up and served with butter but even plain you will find they hit the spot. I used garlic chives in this recipe instead of plain chives so these particular ones have a slight garlicky taste to them which tastes really good. Try omitting the chives and use jalapenos in their place for an almost cornbread style muffin which goes really well with Mexican food such as Slow Cooker Beef Brisket.
Having the right foods on hand for those times when you are searching for something to nibble on means that you are less likely to make the wrong food choice. That’s why recipes like this one are great. They have certainly helped me with making better food choices.
Yogurt Water as Replacement for Almond Milk
Note that I use ‘yogurt water’ in this and many of my other recipes. It is generally 3 tablespoons of Greek yogurt mixed in with approximately 1 cup of water and I use it instead of almond milk. This recipe requires 1/4 cup so I would just add 1/4 cup water to about 1 tablespoon Greek yogurt.
More Delicious Low Carb Muffin Ideas
If you are looking for some other delicious low carb muffin recipes, check out some of these recipes. For a savory muffin, there’s a lovely recipe for Low Carb Tomato, Olive and Feta Muffin. If you are after something a bit sweeter then have a look at the Low Carb Raspberry and Macadamia Muffins as well as the lovely decadent Low Carb Dark Chocolate and Zucchini Muffins. There are also a couple of breakfast muffin recipes that you can look up if you are interested.
I hope you find the time to make these tasty muffins.
- 200 grams almond meal
- 1 teaspoon baking powder
- 50 grams coconut flour
- 200 grams full fat sour cream
- 150-200 grams full fat tasty cheese
- 2 large eggs
- ½ cup extra virgin olive oil-EVOO
- ¼ cup yoghurt water/almond milk
- ¼ cup chopped chives
- Salt and pepper to taste
- Preheat oven to 175 C/350 F
- Mix all dry ingredients together in a medium bowl. Add the remaining ingredients and mix well until combined.
- Spoon mixture into a prepared muffin tray. This makes approximately 14 medium sized muffins. Smooth the top of the muffins slightly.
- Bake for between 15-18 minutes or until cooked on the inside, taking care not to overcook.
- Allow to cool in the muffin pan.
- Eat fresh or freeze for convenience.
- *To make yoghurt water, mix 1 tablespoon of Greek Yoghurt with water.
- Serve warm with butter.
- Eat hot straight from the oven or eat cold.
- Add 1 teaspoon of paprika and/or ½ teaspoon of garlic powder for a different flavor.
- 1/2 teaspoon of mustard powder would compliment these especially if you omit the chives.
- Omit chives and add jalapenos for a delicious alternative.
- Vary the amount of cheese in these to taste. The muffins displayed are cheesier so use the full 200 gms of cheese.
8 thoughts on “Low Carb Cheese and Chive Muffins”
So easy to make and perfect for breakfast as I run out the door.
Hi, I couldn’t find anywhere on this page where it explained what temperature to set the oven to. Currently have these muffins baking at 180. Please tell me I guessed correctly!
Thanks Kelly. I just checked the recipe and specified the temperature. Your muffins will be fine baked at 180 but watch to make sure they don’t overcook.
Comments are closed.