Makes 6 large.
Spray a large non stick muffin tin with olive oil.
Preheat oven to 430 F.
1/2 cup melted butter
1 tsp Himalayan pink salt
200 G Almond Flour
1 TBSP chopped Rosemary
1 cup grated cheddar
2 tsp onion flakes
1/2 tsp granulated garlic
1/4 cup chopped chives or green onions
Beat the eggs and slowly beat in butter.
In a separate bowl, blend all the dry ingredients together.
Now mix dry and wet together really well.
Now divide into the muffin tins. Alternatively use a greased loaf pan.
Bake for 26 mins or until a toothpick comes out clean. Let cool a bit, then pop out of tins on to a cooling rack. They freeze well.