Sweet Corn Cheddar Muffins — Low-Carb, Gluten-Free

Ingredients

• 1 stick butter, softened
• 2 ounces cream cheese, softened
• 2 large eggs
• 1 tablespoon erythritol granulated sweetener (such as Swerve®)
• 2½ cups blanched almond flour
• 2 teaspoons baking powder
• ½ teaspoon coarse sea salt
• ¼ teaspoon garlic powder
• 4 ounces medium cheddar cheese, grated (reserve a little for topping)
• 2 scallions, chopped
• ½ cup fresh, canned, or thawed whole kernel corn

How To Make It

1. Preheat oven to 400°F.
2. Line a muffin pan with 12 baking cup liners and set aside.
3. In a large bowl, beat butter, cream cheese, eggs, and sweetener with an electric mixer until creamy.
4. In a medium size bowl, stir together almond flour, baking powder, salt, and garlic powder. Add to butter mixture in batches, beating with an electric mixer to incorporate.
5. Stir in cheddar cheese, scallions, and corn.
6. Spoon batter into baking cups until each is close to full.
7. Bake approximately 20 to 23 minutes or until golden brown and cooked through. Serve immediately, or wrap, refrigerate, and reheat prior to serving.