Keto Cheeseburger Muffins
Nutrition facts per serving
Carbs
2.0g
Protein
15.0g
Fat
19.9g
Kcal.
250
Carbs
Protein
Fat
Kcal.
250
Prep
Bake
Total
Prep
Bake
Total
That’s why they’re ideal as a low carb party appetizer for special occasions.
Also, they’re not only great for a party, but they can also be used as a delicious keto breakfast or a savory snack throughout the day.
With only 2g net carbs and 15g of protein per muffin, they’re also the perfect thing to have on your keto or low carb diet!
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Ingredients
Ingredients for the muffins:
ml heavy cream
g ground beef
g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g melted butter
eggs
tsp baking powder
tsp paprika powder
tsp garlic powder
salt and pepper to taste
fl oz heavy cream
oz ground beef
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz melted butter
eggs
tsp baking powder
tsp paprika powder
tsp garlic powder
salt and pepper to taste
cup heavy cream
oz ground beef
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tbsp melted butter
eggs
tsp baking powder
tsp paprika powder
tsp garlic powder
salt and pepper to taste
Ingredients for the topping:
small pickles
small tomatoes
salad leaves
red onion
(optional) mayo or another low carb sauce
small pickles
small tomatoes
salad leaves
red onion
(optional) mayo or another low carb sauce
small pickles
small tomatoes
salad leaves
red onion
(optional) mayo or another low carb sauce
Step 1 – Preparing the muffins
Step 2
g ground beef
oz ground beef
oz ground beef
Step 3
g defatted almond flour, tsp baking powder, tsp paprika powder, tsp garlic powder
oz defatted almond flour, tsp baking powder, tsp paprika powder, tsp garlic powder
cup defatted almond flour, tsp baking powder, tsp paprika powder, tsp garlic powder
Add the dry ingredients into the bowl as well and mix them well.
Step 4
g shredded cheddar, ml heavy cream, g melted butter, eggs, salt and pepper to taste
oz shredded cheddar, fl oz heavy cream, oz melted butter, eggs, salt and pepper to taste
cup shredded cheddar, cup heavy cream, tbsp melted butter, eggs, salt and pepper to taste
Step 5
Silicone muffin liners are better suited for this recipe as the muffins won’t stick to them as much.
Step 6
Step 7
Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
Step 8 – Preparing the topping
small pickles, small tomatoes, salad leaves, red onion
small pickles, small tomatoes, salad leaves, red onion
small pickles, small tomatoes, salad leaves, red onion
Chop the pickles, tomatoes, onions, and the salad into slices.
Step 9
g cheddar
oz cheddar
oz cheddar
Step 10
(optional) mayo or another low carb sauce
(optional) mayo or another low carb sauce
(optional) mayo or another low carb sauce
Storage
If you plan to eat or serve them not on the same day you made them, we recommend preparing the topping fresh on the day as they will be eaten.
The muffins without the topping will keep for at least 3-4 days in your fridge.
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