Prep. Preheat oven to 375 F and line a muffin tin pan with liners.
Combine almond flour (1 1/2 cups), whey protein isolate (3 tablespoons), Swerve/Lakanto (1/4 cup), baking powder (1 1/2 teaspoons), and salt (1/2 teaspoon) together in a large bowl. Add the heavy cream (1/4 cup), eggs (2), and corn extract (1 teaspoon). Stir until well combine. Fold in the cheddar cheese (4 ounces), scallions (2 tablespoons), and jalapeno (1 1/2 tablespoons).
Bake. Evenly divide the batter into the prepared muffin tin pan. Option to place additional jalapeno slices and green onions on top, just be sure to press to adhere to the top of the muffins. Bake in preheated oven for 24-27 minutes, or until the centers have set. Enjoy!
Notes
Fine-grain almond flour (Bob's Red Mill, Trader Joe's, or Costco brands) will give these muffins a texture most similar to wheat flour, and are highly recommended!
Whey is the only type of protein powder that will add "fluff"-- so casein and pea protein are not substitutes. If you prefer not to use protein powder, you can use NOW psyllium husk-- just add 2 additional tablespoons of heavy cream. Know that muffins made with psyllium husk will have a wetter texture.
If using a different brand of erythritol, know that it's 70% as sweet as the products this recipe was measured with.
Prefer to make this in a skillet? Be sure to warm the skillet in the oven first! Then grease it, and pour the batter in. Bake for 30 minutes.