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cheddar almond flour muffins in a muffin pan
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Keto Cheese and Marmite Muffins

Katrin Nürnberger from sugarfreelondoner.com
Easy, cheesy keto savoury muffins with a marmite glaze! My almond flour cheese and marmite muffins are super fluffy and seriously satisfying. Yes, they may turn you into a marmite connoisseur!
Course Breakfast, Starter or Snack
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 270kcal

Equipment

  • muffin pan and paper cups

Ingredients

Glaze

  • 1.5 tbsp butter melted
  • 1 tsp marmite

Instructions

  • Preheat the oven to 180C /350F electric or 160 C / 320F fan assisted. Line a muffin pan with paper cups (or grease a silicone muffin mould).
  • Blend the eggs in a food processor or with an electric mixer until frothy and double in size (around 2 minutes).
  • Add the almond flour, grated cheddar, yoghurt, baking powder, garlic powder and onion powder and blend until well-combined.
  • Fill the batter into 8 paper cups and bake for 25-30 minutes or until a skewer inserted comes out clean. If necessary, cover loosely with aluminium paper during the last 5 minutes of baking to prevent excessive browning.
  • Once the muffins are out of the oven, make the glaze: Melt the butter and stir in the marmite.
  • Using a skewer or toothpick, poke holes all over the muffins. Then, brush over the marmite glaze. Leave to cool down or enjoy straight away!

Notes

3.2g net carbs per muffin. Makes 8 muffins. 
I actually made 7 muffins and found that the batter spilled over the tops. Therefore, I recommend making 8 muffins to avoid this. 
The cheddar was pre-shredded. If you grate it yourself, measure in weight rather than cups to have a more accurate result. 
Store in the fridge for up to 5 days or freeze for up to 3 months. 
See the post for recipe variations. 

Nutrition

Calories: 270kcal | Total Carbohydrates: 5.1g | Protein: 12.9g | Fat: 22.8g | Saturated Fat: 7.7g | Fiber: 1.9g | Sugar: 1.4g