I am really enjoying my egg, cream cheese and coconut flour base cake recipe. And after my successful attempt of making a chocolate cupcake out of it, I thought why not create more from it. Last Friday night, I decided to make cheese muffins. I love those cheese muffins that a friend of mine created for her cafe before I started keto and that was my inspiration for this recipe. Instead of grating the cheese and adding it to the batter, I copied her cheese bites idea in the muffin. These are tiny cheese cubes that you can still feel when you eat the muffin because they are not fully melted. It makes you feel excited on every bite that you would want to hit those small pieces of cheese. And I am happy that it actually came out similar. This is now my favorite keto cheese pastry recipe.
This is for 6 muffins recipe.
4 oz Cream Cheese
3 large eggs
1 tablespoon melted butter
1 teaspoon vanilla extract
1 tablespoon powdered erythritol
4 tablespoons coconut flour
1 1/2 teaspoons baking powder
2 oz cheddar cheese cut it very small pieces
I just combined the eggs, cream cheese and erythritol in a food processing. Then I added the rest of ingredients until fully integrated. Pour in muffin tin then add cheddar cheese pieces halfway and as toppings. I baked it in a preheated oven at 350F for 25 minutes. I lined my muffin pan with muffin baking paper.