A perfect way to use leftover ground beef on the ketogenic diet - keto cheeseburger muffins! Super easy to make and only 1.8g net carbs per muffin!
Preheat your oven to 350°F/180°C.
If you have leftover ground beef, you can skip this step and go to step #3.
If you want to prepare your cheeseburger muffins with fresh ground beef, start by heating a tbsp of cooking oil in a pan.
Add the ground beef and fry for approx. 7-8 min until it's brown and crumbly.
Add the needed amount of ground beef for 6 muffins (1.75oz/50g) into a large bowl.
Add the almond flour, baking powder, and paprika powder to the bowl and mix thoroughly.
Add the remaining ingredients as well and mix until everything is well combined.
Place 6 cupcake liners into your muffin form and fill the batter into the cupcake liners.
Tip: You may want to use silicone cupcake liners, as those will prevent that the finished muffins stick to the paper cupcake liners.
If you use paper cupcake liners (I did too for this recipe), you just have to wait until they're completely cold - this will make removing the cupcake liners a lot easier.
Bake for 15 min in your preheated oven.
While the muffins are in the oven, prepare the cheeseburger toppings.
Cut the pickles, tomatoes, and onion into thin slices.
Wash and cut the salad as well.
Get the muffins out of the oven and place a small slice of cheddar on top.
It's best to do this while the muffins are still hot.
Continue to add the sliced cheeseburger toppings and (optional) top it off with a little bit of mayo or another keto-friendly sauce.
Enjoy warm or cold!
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**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 muffin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.