Turkey Keto Meatloaf Muffins Cupcakes – Easy & Healthy
The Keto Meatloaf Muffins Cupcakes recipe is very easy to make and delicious to eat as well. In this Keto Meatloaf Muffins recipe, Instead of using breadcrumbs or cracker crumbs, I use an egg as a binder for the meatloaf in this recipe, along with grated Parmesan cheese and ﬁnely chopped mushrooms. (Don’t worry, you won’t taste the mushrooms, but they make the meatloaf very moist!)
In this keto meatloaf muffins, recipe mushrooms and aged cheeses have something called umami, a pleasant savory taste produced by glutamate and ribonucleotides, which are chemicals that occur naturally in many foods. Umami is subtle and not generally identiﬁable, but it blends well with other tastes to intensify and enhance ﬂavors. Umami plays an important role in making food taste delicious.
So, you should try these keto meatloaf muffins, and also you can suggest others to try this healthy and delicious muffins recipe!!
Nutrition Facts: (per serving)
- Calories: 329
- Fat: 13g
- Protein: 42g
- Carbs: 10g
- Fibers: 2g
Keto Turkey Meatloaf Muffins Cupcakes
preparation time: 6 minutes (not including time to make fauxtatoes) cook time: 15 minutes yield: 12 cupcakes (2 per serving)
- 2 pounds ground turkey
- ¾ cup finely chopped mushrooms
- ½ cup grated Parmesan cheese
- ½ cup tomato sauce 1 large egg, beaten
- 2 teaspoons poultry seasoning
- 1 teaspoon dried thyme leaves
- 1 clove garlic, smashed to a paste
- 1 cup tomato sauce
- 2 teaspoons prepared yellow mustard
- 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)
- 1 teaspoon onion powder
- 1 cup tomato sauce, warmed
- 3 cups Mashed Fauxtatoes (here) Fresh parsley or oregano, for garnish
Keto Turkey Meatloaf Muffins Preparation:
- 1. Preheat the oven to 350°F.
- 2. In a large bowl, mix together the ground turkey, mushrooms, Parmesan cheese, ½ cup of tomato sauce, and beaten egg. Season with the poultry seasoning, thyme, and garlic and mix to combine.
- 3. Make the glaze by mixing together the 1 cup of tomato sauce, mustard, sweetener, and onion powder in a small bowl.
- 4. Press the meat mixture into a standard-size 12- well muffin pan, filling each well about three-quarters full. Top each “cupcake” with glaze. Bake for 15 minutes or until the internal temperature reaches 160°F.
- 5. Remove the cupcakes from the pan onto a serving tray. Top each cupcake with a spoonful of tomato sauce, then a dollop of mashed fauxtatoes. (I use a piping bag with a tip for a pretty presentation.) Garnish with fresh parsley or oregano.
- 6. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
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