I originally tried to make these as waffles, and failed miserably. Mostly because I didn’t grease the waffle iron enough, and the eggs did their thing and stuck like crazy. It was a good time, and a great workout to scrub that waffle iron. Anywho…
This recipe works fabulously as a muffin for a side dish at dinner. Super delicious and cheesy!
Low Carb Cheesy Pepper Jack Muffins
Ingredients
- 2 tbsp cream cheese (easier if it’s room temp, but that’s not necessary)
- 1/4 cup coconut flour
- 2 ounces pepper jack cheese, shredded
- 4 eggs
- 1 tsp garlic powder
- 1/4 tsp ground pepper
Method
- Preheat your oven to 350ºF and grease a muffin tin. I use a silicon pan, so no greasing necessary!
- Mix together two of the eggs with the cream cheese, coconut flour, garlic powder and pepper until thoroughly combined. Using only two of the eggs makes mixing everything so much easier! Everything can mix fully – leaving no lumps.
- Slowly mix in the other two eggs, one at a time. You should have a loose, pancake-looking batter.
- Mix in the cheese.
- Scoop into 6 wells of a muffin tin and bake for 25 minutes.
- Let cool for 5-10 minutes before removing from the pan.
so savory! good dippers
I’m glad you like them!