Preheat oven to 350°F. Grease a 12 cup muffin pan with vegetable oil and set aside, or use a silicone muffin pan.
In a medium bowl combine almond flour, chia seeds, baking powder, and granulated garlic. Make a well in the dry ingredients. Add eggs and beat in the well, then pour in melted butter and heavy whipping cream. Stir until smooth. Gently fold in the grated cheese.
Pour batter into greased muffin pan. Bake for 35-40 minutes until the tops are well browned. Turn off the oven and allow the muffins to rest in the oven for 10 minutes.
Rosemary Cheese Muffins:
Add 1 teaspoon dried rosemary
Ham and Cheese Muffins:
Omit cheddar cheese. Add 1/4 cup grated swiss cheese and 1/4
cup diced ham
Bacon and Chive Muffins:
Omit cheddar cheese. Add 1/4 cup cooked, crumbled bacon and 1/4 cup fresh chopped chives
Parmesan Pepper Muffins:
Omit cheddar cheese and granulated garlic. Add 1/2 cup shredded parmesan cheese and 1 teaspoon ground pepper.