Free Printable: Low Carb & Keto Food List
Get It Now- Is Meatloaf Keto?
- Why You’ll Love This Keto Meatloaf Recipe
- Ingredients & Substitutions
- How To Make Keto Meatloaf
- Tips For The Best Low Carb Meatloaf
- Storage Instructions
- What To Serve With Keto Meatloaf
- More Keto Comfort Food Recipes
- Tools To Make Low Carb Meatloaf
- Keto Meatloaf Recipe (Low Carb, Easy, Tender!) Recipe card
- Recipe Reviews
Cold weather has never been my friend: We’re into February, and all I can think about is counting down the days until summer produce and sandals. I can’t exactly escape the cold living in Minnesota, though. If it has to happen, bring on the low carb comfort food. In addition to the classic low carb soups and keto casseroles, a low carb keto meatloaf recipe definitely makes the list. (Plus, it happens to be a paleo meatloaf as well.
Is Meatloaf Keto?
Some meatloaf recipes may be keto, but most traditional ones are not because they include higher-carb ingredients such as milk, bread crumbs, and ketchup. The good news is that you can easily adapt meatloaf to make it low carb!
Why You’ll Love This Keto Meatloaf Recipe
- Rich, savory flavor
- Moist and tender texture
- Uses basic ingredients
- Only 3g net carbs per slice
- Creates a naturally low carb, gluten-free, and paleo meatloaf
- Healthy family-friendly dinner
This keto friendly meatloaf has all the savory flavor you might miss in the traditional dish, all thanks to a few low carb ingredient swaps. Instead of bread crumbs, this dish uses Wholesome Yum Almond Flour for the best taste and texture. With a fine grind, it bakes up a perfect homestyle loaf — without the crazy carb count!
Get The Best Almond Flour For This Recipe Here
Ingredients & Substitutions
This section explains how to choose the best ingredients for easy keto meatloaf, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Ground Beef – I prefer 85/15 beef, because it’s not too lean or too fatty. Very lean beef is more prone to drying out, but ground beef that’s very high in fat tends to shrink a lot when you bake the meatloaf. I like grass-fed beef, but any 85/15 ground beef will work great. You could also use ground turkey for a keto turkey meatloaf, if you prefer.
- Wholesome Yum Almond Flour – Keto meatloaf with almond flour bakes up so moist — and this one has a grind so fine, it bakes and tastes just like breadcrumbs.
- Onion – Finely diced for classic flavor. Fresh onion is best, but onion powder should also work.
- Garlic – I use minced garlic for freshest flavor, but jarred garlic also works for convenience. Substitute 1 teaspoon garlic powder if that’s all you have.
- Tomato Paste – Another classic ingredient that makes an old fashioned low carb meatloaf. It’s very concentrated so we only need a little bit. Don’t confuse this with tomato sauce, which is less potent in flavor and more runny.
- Worcestershire Sauce – This does add a small amount of sugar, but because it’s such a small amount for a whole loaf, it doesn’t change the carb count per serving much. You can omit it, but I recommend keeping it for flavor. Substitute coconut aminos for a cleaner or paleo meatloaf option.
- Eggs – Use whole, large eggs.
- Italian Seasoning – Use store-bought or make homemade Italian seasoning in minutes.
- Sea Salt & Black Pepper
- Sugar-Free Ketchup – Use a store-bought variety (this one is my favorite with clean ingredients), or make keto ketchup at home.
UPGRADE IDEA: Make it bacon wrapped keto meatloaf! Simply wrap the meatloaf in bacon before baking like I do for bacon wrapped chicken.
Binding Options
Any good meatloaf needs a binder to keep it from falling apart. Many low carb meatloaf recipes are made with either almond flour or coconut flour. Since I first began my low carb diet journey many years ago, I’ve experimented with multiple low carb substitutes for bread crumbs in meatloaf, and here are my findings:
- Almond Flour – My favorite way to make this keto meatloaf recipe is with almond flour, which is why it’s the default on the recipe card below. I find that it creates the best texture. The right amount for this recipe is 1/2 cup, or 2/3 cup for a more sturdy, but less tender loaf.
- Coconut Flour – I don’t generally recommend coconut flour for meatloaf, because it absorbs a lot of moisture and can dry it out. If you still want to try it, I recommend starting with just 2 tablespoons of coconut flour and adding an extra egg.
- Crushed Pork Rinds – Pork rinds are a popular keto replacement for breadcrumbs in many recipes, because they are naturally crunchy and zero carb. If you want to make your keto meatloaf with pork rinds, they can replace the almond flour 1:1 and would make this recipe nut-free. You can crush your own pork rinds by pulsing them in a blender or food processor, or buy these that are already crushed for you.
- Flaxseed Meal – I originally used golden flaxseed meal as my low carb meatloaf binder, because I figured it helps keep baked goods together, so it would do the same for a meatloaf. It also happens to be the lowest in net carbs. However, it’s no longer my preference, because the texture turns out slightly gummy. If you do choose to use flax, use the same amount as you would almond flour.
- Parmesan Cheese – Meatloaf comes out too dense if using only parmesan as the binder, but you could replace half of the almond flour with parmesan, which does make it more sturdy.
How To Make Keto Meatloaf
This section shows how to make low carb meatloaf, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix ingredients. In a large bowl, combine all ingredients except meat and ketchup.
TIP: If you prefer your paleo meatloaf to be more sturdy, increase the almond flour (or other binder) amount to 2/3 cup. This makes it a bit less tender, but easier to cut without crumbling. I think it’s delicious both ways!
- Add beef. Add meat and mix until fully incorporated. Be careful not to overmix.
- Bake. Transfer the meat mixture to baking dish, form into a loaf shape, and bake for 30 minutes.
- Brush. If using ketchup, brush ketchup on top of the partially cooked meatloaf keto recipe.
TIP: Want a super shiny glaze? Brush the ketchup on when the meatloaf is completely finished baking, instead of part-way through baking. Both ways are delicious!
- Bake again. Return to the oven and bake until cooked through. The internal temperature should reach at least 160 degrees F.
- Rest. Allow the old fashioned low carb meatloaf to rest for 10 minutes before slicing. Garnish with fresh parsley.
Tips For The Best Low Carb Meatloaf
- Don’t overwork the meat. Avoid overworking the meat when mixing the ingredients, too. Doing so can make the loaf more prone to falling apart. It may also affect the taste and texture. This pretty much applies to any recipe that uses ground beef.
- Taste test. I’ve tested this low carb meatloaf recipe extensively, but everyone’s palate is a little different. If you want to confirm that the seasonings are the way you like them, you can cook a small piece of the meat mixture in a skillet on the stove. That way, you can make adjustments before you bake the entire loaf.
- Choose a loaf pan or sheet pan intentionally. I originally made this keto meatloaf recipe in a loaf pan, but now prefer it on a sheet pan. Although a loaf pan does a better job of locking in moisture (because the meat “steams” in there a bit–some people compare this to a school cafeteria experience), a sheet pan creates offers more surface area on the loaf for browning and caramelization.
- Don’t pack the meat. If you decide to use a loaf pan, don’t pack the meat mixture into it too firmly, which can lead to a result that’s tough, dense, or mushy. Instead, pat gently.
- Don’t overcook. A popular recommendation is to cook meat to 165 degrees F, but because the internal temperature continues to rise as the meatloaf rests (see next tip!), the end result will be too dry if you wait for it to reach 165 degrees while still in the oven. The best way to know that your meatloaf is done is to use a meat thermometer to confirm that it reaches 160 degrees F. A probe thermometer, which will beep when the set temperature is reached, is even better.
- Let it rest. After baking, it’s important to let your low carb meatloaf rest for at least 10 minutes (tented with foil) before slicing. This helps to seal in the juices (so it’s not dry) and also makes it easier to slice. The internal temperature will rise another 5 degrees while resting.
- Cut correctly. Just a quick word of warning – low carb meatloaf is very tender. Don’t skip the resting step, and cut carefully using a sharp serrated bread knife, not a chef’s knife.
Storage Instructions
- Make ahead: You can easily make this keto meatloaf in advance! If you’ll be eating it within a few days, it stores just fine uncooked in the fridge. Cover the surface very tightly with plastic so that the meat doesn’t oxidize. Otherwise, you can freeze it for longer.
- Store after cooking: Store leftovers in an airtight container in the fridge for 2-3 days.
- Meal prep: Portion out into individual serving containers with some mashed cauliflower for ready-to-heat lunches.
- Reheat: Heat meatloaf in the microwave or 350 degree F oven until warmed through.
- Freeze: Wrap individual meatloaf slices tightly and transfer to a freezer-safe bag or container. Store for 3-4 months.
What To Serve With Keto Meatloaf
Since this low carb meatloaf recipe is one of our family favorites, I figured I had to share it for all the rest of you hearty food lovers. For all those “meat and potatoes” guys and gals, this dish is where it’s at. But since potatoes are not keto friendly, try these healthier low carb side dishes with your keto meatloaf instead:
More Keto Comfort Food Recipes
Don’t stop at this homestyle recipe for keto meatloaf… keep the comfort food cooking with these dishes:
Find 100 more easy keto comfort food recipes in my Easy Keto Carboholics’ Cookbook!
Tools To Make Low Carb Meatloaf
- Loaf Pan – The best pan for classic moist meatloaf.
- Baking Dish – If you prefer more caramelization and less moisture in your meatloaf, use this pan instead.
- Probe Thermometer – My favorite way to get the meatloaf to the perfect temperature. Just set it to 160 degrees F and it will beep when it’s ready!
Keto Meatloaf Recipe (Low Carb, Easy, Tender!)
This low carb keto meatloaf recipe is EASY to make, using common ingredients, quick prep, and a simple glaze. Tender and juicy every time!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a large bowl, combine all ingredients except meat and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid overmixing.
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Transfer the mixture into a baking dish and form into a loaf shape. Bake for 30 minutes.
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Spread the ketchup on top of the meatloaf (if using). Return to the oven and bake for 25-45 more minutes, until cooked through and internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.) For best results, use a probe thermometer, which will beep when it's done so you don't have to keep checking.
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Rest for 10 minutes before slicing. Cut carefully using a serrated bread knife (not a chef's knife).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 3/4″-thick slice
- You can increase almond flour to 2/3 cup for a more sturdy, but less tender,meatloaf.
- Nutrition info does not include ketchup, which will vary by brand and is optional. I used homemade sugar-free ketchup.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
396 Comments
Megan
0Great recipe! Do you have tips on if I’d like to make individual meatloafs in a muffin tin instead of a loaf pan? How long should I cook them for? Same temp? Thank you! This will be a huge hit this holiday
Wholesome Yum M
0Hi Megan, I would bake them at the same temp. Start checking for doneness after 15 minutes. Enjoy!
Stephanie
0I used Coconut flour in this recipe. I prepared the recipe according to the instructions but did not read the warning about Coconut flour. I was dreading the outcome but to my surprise, the meatloaf was the perfect texture and not crumbly or slimy as others have indicated. When I make this again, I will be using coconut flour. Thank you for the GREAT RECIPE. I paired this with mashed cauliflower and my mother and I enjoyed it.
Glen Hoglin
0I made this yesterday and was mildly disappointed. The texture was sturdy and sliced well, but the flavor was not much to write home about. It had a sort of gritty texture. I think I should have been more thorough in mixing the ingredients, but was put of by the admonition in the directions to avoid over-working the beef. My advice is to do what you have to do to insure a complete admixture of the ingredients, let the workload of the ground beef be darned.
Maya | Wholesome Yum
0Thank you for sharing, Glen! It’s definitely a balance between mixing well enough to incorporate the ingredients and not over-mixing. It sounds like you did need to mix just a bit more. Hope it works out better next time!
Kim
0Wow!!! We have a family favorite recipe for meatloaf I have always used…a little scared to test this tonight…because it’s my husbands family recipe & I made this for his birthday dinner. I tried this because of the lower carbs – followed recipe exact, no alterations and DELICIOUS!!!! Thank you so much for posting, loved this!
Neelam
0Tried this recipe using almond flour and grilling mozarrela at the end for topping. Hit with the family. Super moist and delicious.
Sally Jonsten
0Can I make this and your other recipes in the crockpot?
Wholesome Yum M
0Hi Sally, I’m sure you can cook this meatloaf in a crockpot, but the final result will probably not hold together well due to the wet cooking that happens in a crockpot. If you are looking specifically for crockpot recipes, try searching for ‘slow cooker’ recipes from the drop-down menu at the top of the page.
Marcie
0This was so delicious. I liked it better than any other meatloaf recipe I’ve ever tried! I used 1 1/2 cups of crushed pork rinds and about 1/4 cup of almond flour. I also used 1tsp. more of Worcestershire than was called for, because we love Worcestershire. Served w/ mashed cauliflower Yummy!
Jody Hagedorn
0Crushed Pork Rinds is brilliant! THX!
Lea
0Just made this on Saturday and it came
out great! I’m so happy I can use the almond flour trick as a binder. Even my son liked it – and that’s high praise indeed! Thank you!!!
David
0This turned out really well. I didn’t have italian seasoning in the house, so I used basil and oregano and it was tasty. It was a lot more filling than I anticipated. I’ll be putting this one in the rotation.
Bonna
0Have made this several times now and we Love this recipe. I’ve used both flax and almond flour and after several batches, have learned that almond flour works best for us. Also my family thinks the Italian seasoning is over powering. 1 tsp is enough. Or, I have substituted and used a tsp of Italian Mrs Dash. Because I have it on hand, I use 1 lb of deer burger and 1lb of organic ground sirloin.
Sher
0This was so easy and delicious! Such a good comfort food! My kids liked it too! Definitely making this often!! Thanks!!
Mark E Langley
0Can you use pork rinds rinds for binder?
Wholesome Yum
0Yes, Mark! Just substitute the same amount instead of flour.
Carolyn Sims
0I made this today for the first time. Followed the recipe except had to make a couple of changes. I did used the flax meal. I didn’t have any tomato paste so for moisture, I used two ounces of milk. Instead of garlic cloves, used garlic powder. I always add minced green bell peppers to my meatloafs. Baked for one hour. Let it set for fifteen minutes. It set really good and sliced very well. Wasn’t crumbly at all. My husband liked it. He is very picky! I will be using this recipe a lot.
Aleza Hyatt
0I love this recipe. I’ve made it a few times. The only adjustment I make is I use 1/2 a teaspoon of sea salt rather than 2 teaspoons.
Annabelle Ramirez
0I really liked it. I used 1lb meatloaf mix of meats + 1lb 85/15 ground beef. I cooked onions, bell peppers and garlic just long enough for them to become aromatic. I used a little less onion than stated but I did add onion powder. As to almond flour or flaxseed meal, I used both. I used 1/2 cup flaxmeal and 1/4 cup almond flour approximately. Came out firm enough to cut easily (I actually used my egg flipper (spatula) to cut the slices…aim it straight down tip of spatula aimed at top of meatloaf and cut, if that makes sense. It was nice and juicy also…thanks so much for sharing your recipe. Oh, i only had 1 fresh garlic clove…a pretty big one and then I added some garlic powder. So yummy served with turnip hashbrown and a few steamed and buttered asparagus spears.
Jennifer
0Best meatloaf I’ve ever made Keto or not.
Brandie Tate
0My family really liked this better than any meatloaf I had ever made before keto. Thank you 🙂
Diane C.
0Hello, I was wondering if this would freeze well after cooking and slicing? I’m trying to come up with ideas to make homemade “tv dinners” for my elderly mother that she could reheat in the microwave that are healthier than the store bought ones. Any ideas?
Thanks!
Maya | Wholesome Yum
0Hi Diane, Yes, you can definitely freeze slices! Great idea!
Kris
0I have made meat loaf muffins, easy to freeze and re-heat!
Cailah
0Honestly this meatloaf came out terrible. I followed the recipe exact and it came out slimy and tasteless. The meat thermometer read above 160 in the middle, so I know it was cooked through…. plus the meat was properly colored…but it was was so wet and even after letting it rest for 10 minutes it collapsed. I’m really surprised everyone loved this recipe… maybe something went wrong on my end but like I said I followed the recipe exactly.
Valerie Greene
0Cailah did you use 2lbs of hamburger?
Lee
0Really tasty recipe and loaf held together surprisingly well (used the flax meal option) when I took it out of the loaf pan. Didn’t have an Worcestershire sauce so subbed it with soy sauce and added a bit less salt to compensate and turned out great. Will definitely make again but I think I’ll pre-cook the onions and garlic a bit first to soften them up before adding them to the mix, they were just a bit firmer than I would have preferred in the cooked loaf. I appreciated the options for different low-carb flours included in the recipe! thanks for posting!
Cecilia
0Instead of topping the meatloaf with ketchup, can you use a sugar-free marinara sauce? Just wondering…
Thanks!
Maya | Wholesome Yum
0Hi Cecilia, Yes, you can do that!
Michelle
0It sounds delicious! I will be making it for supper, thank you.
Do you ever lose patience with all the questions about how to change the recipe? I’m pretty sure I would…That’s not even close to my recipe, but good luck to ya.
Maya | Wholesome Yum
0Thank you so much, Michelle! Haha, I like to try to help however I can. 🙂
Jessica
0So good! I used meatloaf mix (ground beef, pork and veal) and added a healthy dose of parsely. My wife LOVES meatloaf and this hit the spot for both of us! Thank you for this recipe!
JenV
0Loved it! Didn’t need the ketchup as far as I was concerned, had enough flavor and was nice and juicy. I used only 1.6lbs of 80/20 beef (all I had) and added maybe 1/2 Tbps ginger to the mix. Great idea to use ground flaxseed, too- would have never thought of that. Thanks for posting, we will make often.
Susan B
0I don’t happen to have any coconut flour on hand. Is it possible to substitute quinoa for the flour?
Maya | Wholesome Yum
0Hi Susan, This recipe doesn’t use any coconut flour (and I don’t recommend it for meatloaf, as it would make it very dry). This recipe uses either flax seed meal or almond flour. I haven’t tried quinoa, so not sure if that would work, but it would not be low carb, keto or paleo.
Old Hunter Woman
0I used 1lb elk burger & 1 lb beef burger. added 1small chopped zucchini, I used crushed pork rinds instead of the flour & spicy brown mustard for the topping..the meatloaf was really good!!
Anne
0Have you ever tried using ground Turkey? Wondering if it would be too dry?
Maya | Wholesome Yum
0Hi Anne, It should work fine with ground turkey. It might be slightly more dry than beef, but I don’t think it would be so dry that it’s not good.
John
0I recommend lining the loaf pan w/ plastic wrap and use it as a mold, then remove the molded meat to a flat pan so the loaf is free standing and you can glaze all sides instead of just the top.
Ray
0Tasted great! I added a little heavy cream and some feta cheese, and it’s amazing! Thank you!
April
0My kids gobbled this right up, it was so good! This recipe is definitely a keeper!
Molly Kumar
0Wow, this is so juicy and delicious. Loving the pro tips too.
Catherine
0Thank you for this recipe! I’m looking forward to trying it this week! Question: I only have glass loaf pans. Will that make a difference in the taste or timing of this recipe? I can get a metal loaf pan if necessary, but I wasn’t sure if that was needed. Thanks!
Maya | Wholesome Yum
0Hi Catherine, You can use a glass pan. The baking time might vary a bit, so use a thermometer to make sure it’s done.
Evelien Al
0Omg just made this and it was amazing!! Thanks so much for the recipe 🙂 I did add two teaspoons of sambal oelek aka spiciness to it, which definitely gave it an extra kick. And think the quality of the meat I used (organic, grass-fed) also made a huge difference.
Emmeline
0This looks delicious – I understand why your family liked it!
Anthony B
0Making this now on my smoker
Linda Wozniak
0Instead of flax seed meal or almond flour, I use crushed pork rinds to bind the meatloaf. Zero carbs. I also added many more veggies to my meatloaf; chopped celery, red, green, yellow pepper, scallions.
Maya | Wholesome Yum
0Sounds delicious. Thank you for sharing, Linda!
Thuy Nguyen
0Hi, what is the percentage of the ground beef? I like to use grass fed beef but I know that can be more tough. There is a Us Wellness Meat that is 55% lean I use. Any recommendations?
Maya | Wholesome Yum
0Hi Thuy, You can use any kind you like. I usually use either 80% or 85% lean, grass fed, and it doesn’t come out tough or dry.
Donna
0This looks really good! I have made a Keto meatloaf many times and instead of using almond flour, I used grated Parmesan cheese. It tastes treat, and works great as a binder and the meatloaf is pretty easy to cut. Also, I use Lipton Onion Soup Mix in mine instead of Italian seasonings and it is wonderful!
Judy
0Donna, I used to use the onion soup mix years ago in meatloaf, and it is really delicious. But look at the carbs it adds! That number isn’t for what’s in the packet, it’s just for 1/4 packet… The Italian seasoning adds nearly no carbs.
Cassandra
0I am new to the keto diet and this meatloaf has helped me along! It’s so good! I did do a substitute. I used ground turkey and ground deer meat in place of beef and left out the tomato paste. I didn’t have the tomato paste when I first made it. I also used almond flour. I am making it again today! Thank you for sharing this yummy dish!
Ed Jones
0I make this with Venison and to add a little more fat, I weave bacon around it and I also add some cheese, it makes a great tender meatloaf.
CSRW
0Great recipe.
Misty
0Really tasty, I used the ground flaxseed and it had a nice texture. I found it to be too salty however. I will omit the salt altogether next time. I think the Worcestershire sauce is salty enough.
Diana
0Thank you so much for this recipe! First time making meat loaf, it was so easy and delicious. I used almond flour. My husband, 1 year old and 3 year old loved it !
Carrie Schlee-hernandez
0I made this today with almond flour and I substituted sugar free ketchup for BBQ sauce. Yes this was a little crumbly but the flavor is fantastic!!! I paired this with my favorite mashed cauliflower recipe and I can’t tell it’s not the real thing!!
Kristen hanzlik
0Great recipe. It was delicious! We all loved it! I used flaxseed and baked a little longer to have a little drier consistency.
Kristie
0Loved the recipe, all I changed was using 1/2 Tbsp onion powder (husband hates onions, but he’ll tolerate the powder), and 1tsp garlic powder. I used the almond flour instead of the flaxmeal. And I know it’s not keto, but I did add 1 Tbsp regular ketchup to the top, but no more. Everyonehere loved it, and I’m the only one keto. Thanks.
Dona Baker
0Great recipe and mine turned out great. However, since I am keeping close track, I would appreciate a more precise serving size. One 3/4 inch thick slice could be many things. I could have a 3/4 inch slice that was 6 inches long or a 1inch by 1 inch slice that was still 3/4 inches thick. I say this because even though I made this full recipe I only baked some of it and froze the remainder. I couldn’t cut the meatloaf into even portions. Could you give me a serving size in ounces? Thank you.
Maya | Wholesome Yum
0Hi Dona, I’m glad you liked it. The serving size of a 3/4 inch thick slice is based on the pan size specified in the recipe, 9×5 inches, so the size of the slice is 5 inches long by 3/4 inches thick, and the width would be the height of the meatloaf you made. If you need a precise weight, you can definitely weigh that slice as well, or weigh the whole loaf and divide by the number of servings to get the weight of one serving.
Holly
0Hi! Would this work with coconut flour? How much?
Maya | Wholesome Yum
0Hi Holly, No, sorry that would make it too dense and dry.
Mary
0Can you use coconut flour?
Maya | Wholesome Yum
0Hi Mary, No, sorry, coconut flour would be too drying.
Lorena
0Hi! I would like to make this recipe using the muffin sheet. Have you tried it?
Maya | Wholesome Yum
0Hi Lorena, I haven’t, but it will definitely work. The baking time will be reduced a lot.