I had an affair with muffins for a long time, and actually one of my first jobs was at a muffin shop. I am not kidding! And when I first decided that I was going to be on keto for life, the first low carb recipe I tried to make was a blueberry muffin recipe. It was necessary, but let’s be honest, I’ve come a long way since then. I think I can officially be the Queen of Keto Muffins (My husband calls me that) and my recipes and techniques have changed considerably.
The one thing about muffins is perhaps that they are perfect for any time of the day. Muffins can be breakfast, they can be snacks and, if necessary, they can be lunch or dinner. And they are extremely easy to pack, put them in a bag and go out the door-type-of-food. As a mother of two who is practically always on the go, this makes me love them even more.
Keto Jalapeno Muffins
- 2 cups almond flour
- 1/4 cup coconut flour1
- tablespoon erythritol2
- teaspoons baking powder1/2
- teaspoon salt1/2
- teaspoon garlic powder4
- Preheat oven to 325 degrees and line a 12-cup muffin pan with liners. (It's best to use silicone liners. These muffins tend to stick to paper liners.)In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and garlic powder.Add the eggs, butter, and almond milk.Cut 12 thin slices from one of the jalapenos and finely dice the remaining jalapeno.Add the minced jalapeno to the batter along with the cheddar cheese and Pepper Jack cheese. Stir to mix.Divide batter evenly between the 12 muffin cups. Place 1 jalapeno slice on top of each one.Bake for 30 to 35 minutes.
And the muffins don’t have to be sweet. Salty muffins like these Keto Jalapeño muffins are perfect for pairing with low carb soups, broth, or stew. They are also wonderful as breakfast, with a little butter. Or hey, why don’t you make them your keto breakfast?