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Cheesy Grain-Free Protein Muffins

Cheesy Grain-Free Protein Muffins

Angela Sackett | Superhotmama

"A great grain-free 'bread' recipe, this muffin is light and eggy and would make a great breakfast muffin or lunch side. Great for those with grain or gluten intolerance."
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23 m servings 80 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place oven rack in the middle row. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
  2. Combine eggs, butter, water, and sea salt in a bowl. Sift almond flour, flax meal, and baking soda into egg mixture while continually stirring. Add Cheddar cheese and thyme; stir until batter is well combined. Spoon batter into the prepared muffin cups. Sprinkle extra Cheddar cheese over each muffin.
  3. Bake in the preheated oven until golden on top, 13 to 14 minutes.


  • Cook's Note:
  • Watch carefully while baking - nut flours burn easily.

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Careful, these are addicting! They have a delicious, savory, eggy texture that makes you want to keep eating them. I'm not sensitive to gluten, but these sounded interesting and I had all the in...

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