Keto Salami & Cheddar Breakfast Muffins

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Nutrition facts per serving

One serving = 1 muffin

Carbs
1.2g

Protein
15.1g

Fat
20.1g

Kcal.
248

Carbs

1.2g

Protein

15.1g

Fat

20.1g

Kcal.

248

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

These keto salami & cheddar breakfast muffins are perfect as a low carb breakfast or as a savory snack throughout the day!

They’re filling, super yummy, and only have 1.2g net carbs per muffin!

You can also make a batch and use them as a welcoming addition to your meal prep meals.

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Salami & Cheddar Breakfast Muffins Image #1
Keto Salami & Cheddar Breakfast Muffins Image #2

Ingredients

Ingredients for the muffins:

g shredded cheddar
ml heavy cream
g salami
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
oz shredded cheddar
fl oz heavy cream
oz salami
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 shredded cheddar
cup heavy cream
oz salami
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:

g shredded cheddar
chopped chives
oz shredded cheddar
chopped chives
cup shredded cheddar
chopped chives

Step 1

Preheat your oven to 350°F/180°C.

Step 2

  g salami

  oz salami

  oz salami

Cut the salami into small cubes and add them into a big bowl.

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

Add the remaining ingredients as well and mix them with a spatula or with a spoon until you get a smooth dough.

Step 5

Add paper or silicone muffin liners into a muffin pan.

Silicone muffin liners are better suited for this recipe as the muffins won’t stick to them as much.

Step 6

  g shredded cheddar

  oz shredded cheddar

  cup shredded cheddar

Distribute the muffin batter evenly among the muffin liners.

Add a bit of shredded cheddar on each of your muffins.

Step 7

Bake your muffins for approx. 15 minutes in your preheated oven.

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

 chopped chives

 chopped chives

 chopped chives

Let the muffins cool down a little bit before you garnish them with a few chopped chives.

Storage

Store the low carb salami & cheddar breakfast muffins in an air-tight container and consume them within 3-4 days.

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