Keto Poblano Cheddar Muffins
Keto Poblano Cheddar Muffins
- Prep Time: 15 min
- Cook Time: 30min
- Total Time: 45min
Ingredients
2 cups riced, raw cauliflower
1 poblano pepper minced
2 large eggs, beaten
2 tablespoons melted butter
2 tablespoons butter or ghee, grease muffin pan
1/3 cup grated parmesan cheese
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 tablespoon dried onion flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon baking powder
2 teaspoon dried chives
1/4 cup coconut flour
Instructions
Preheat oven to 350°F.
Grease a muffin pan with butter or ghee and set aside.
In a large bowl beat 2 eggs. Add 2 tablespoons of melted butter.
Rice the cauliflower with a box grater or food processor. If using the box grater use the medium-sized holes to grate the cauliflower into a rice like texture. Then add the rice cauliflower to the big bowl.
On a cutting board mince the poblano pepper and then add to the big bowl.
Then add the grated parmesan cheese, mozzarella cheese, cheddar cheese, dried onion flakes, salt, black pepper, garlic powder, baking powder, dried chives, and coconut flour.
Stir till everything is well combined.
Use a spatula and divide the batter into the 12 greased muffin cups.
Bake the poblano cheddar muffins for 30 minutes or until they are golden brown.
Let the muffins cool for one hour before taking out of pan or serving.
Notes
Wear plastic gloves if you have sensitive skin when cutting the poblano pepper. Leftovers can be in the refrigerator for up to one week or three months in the freezer. Don’t use muffin/cupcake liners as they will stick to the paper.
Nutrition
- Serving Size: 12
- Calories: 135
- Sugar: .7g
- Sodium: 221mg
- Fat: 9.7g
- Saturated Fat: 5.9g
- Carbohydrates: 5.4g
- Fiber: 2.7g
- Protein: 6.6g
- Cholesterol: 56mg
