Keto Meatball sub muffins are perfect as an appetizer or main course. They will please keto and non-keto folk alike and can even be frozen making them super convenient and easy to keep on hand.
Preheat the oven to 375° F and line a muffin tin with silicone liners and spray with non-stick spray.
In a large, microwave-safe bowl combine 2 ½ cups of the mozzarella cheese and the cream cheese. Microwave in 30-second intervals, stirring after each interval until the cheeses are melted and completely combined.
Add the almond flour, baking powder, the garlic powder, and the eggs. Stir, or use a hand mixer, to combine the mixture into a uniform dough.
Place 1 ½ - 2 tablespoon of the dough into the bottom of 24 muffin liners. Make a large depression in the center of each piece of the dough using the back of a teaspoon.
Pour about 1 tablespoon of marinara sauce into each muffin, then gently press a cooked meatball into the depression of each muffin.
Bake for 25-30 minute or until the dough is cooked through and toasty brown.
Remove from the oven and top with a sprinkle of the remaining mozzarella cheese. Return to the oven and bake for an additional 5 minute or until the cheese is melted and slightly browned.
Serve with marinara sauce for dipping if desired.
To Freeze: Remove from the cupcake liner and allow to cool completely. Then transfer to a freezer-safe container and store in the freezer for up to 6 months. To cook from frozen: Bake at 350 for 15-20 minutes until heated through OR microwave for 2-3 minutes until heated through. (oven is the best option for preserving the texture of the muffins)