These little Almond Bread Muffins are delicious and easy make! Whether you follow a keto lifestyle or not, they are a delicious traditional bread substitute. I like to eat these sliced in half, toasted and topped with avocado and an egg or smeared with some peanut butter. They are also awesome served with chili! They can be kept in the refrigerator for a week or frozen for up to 3 months.
Prep time: 1 hour
Nutrition information for 1 muffin: 168 calories, 13g fat, 2g net carbs, 9g protein
2 cups almond flour
1/2 tsp salt
4oz shredded mozzarella ( I used part skim mozzarella but you can use full fat or you could use shredded cheddar)
2 tsp baking powder
10 large egg whites (I recommend using boxed egg whites)
1/4 cup butter, melted and cooled slightly
suggested toppings: sesame seeds, bagel seasoning, borsari salt, poppy seeds
Preheat oven to 325 degrees. Line a muffin tin with 14 paper/silicone muffin liners and spray lightly with olive oil or preferred cooking spray. Set aside.
Combine almond flour, salt, shredded cheese and baking powder in a large bowl and stir.
Pour egg whites in the bowl of a standing mixer and mix until egg whites become fluffy and completely white. This takes me about 5 minutes.
Gently fold egg whites into dry ingredients with a spatula. Add melted butter and gently fold again until well mixed but make sure to not over mix or the muffins will not be fluffy.
Fill prepared muffin tin with batter. They will likely be filled to the very top and that is fine. Sprinkle with whatever toppings you like and bake for 40-45 minutes. Check the muffins around 35 minutes. The tops should be golden brown. Remove and let cool.