Keto Jalapeño Cornbread Muffins
Soup season is just around the corner... what better way to enjoy a big bowl of comfort soup, than with a Jalapeño Cheddar Cornbread Muffin! No cornmeal, no problem! These almond flour muffins are packed with so much flavor, you won't even miss the cornmeal. Loaded with cheddar cheese and zesty jalapeños in every bite!
Servings: 12
Calories: 185
Ingredients
- 2 ½ Cups almond flour (see my favorite on Amazon)
- 1 teapoon Baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 Large Eggs, beaten
- 8 Ounces fat free plain Greek yogurt
- ½ Cup Chopped Pickled Jalapeños
- 1 Cup Shredded sharp cheddar cheese
Instructions
- Preheat the oven to 350F and line a 12 cup muffin pan with liners. Spray the inside of your liners with cooking spray.
- In a large mixing bowl, combine almond flour, baking soda, salt, and pepper. Next add your already beaten eggs, greek yogurt, chopped jalapeños and cheddar cheese. Mix until all ingredients are combine equally.
- Scoop the batter into the muffins cups evenly. Place into already preheated oven and bake for 20 minutes or until toothpick comes out clean. Let cool and enjoy!
Nutrition
Calories: 185 | Carbohydrates: 6g | Protein: 10g | Fat: 14g | Fiber: 2g