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!
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.