Servings: large muffins or lots and lots of little muffins (about 30)
Preheat oven to 350. Line muffin pans with pan liners.
Combine nut flour, sifted baking soda, sea salt and black pepper in a medium size bowl. Set aside.
In large bowl combine: raw ground beef, heavy cream, apple cider vinegar, tomatoes, green onions, cauli rice and aged cheddar.
Add flour mix to beef mixture and stir together well until the meat is well broken up and lighter (not as heavy) in texture. (The baking soda and vinegar will react and create a lighter blend.) Do not over-mix; stop when the mixture is evenly combined.
Fill each muffin slot in muffin tin only halfway. Then add cubes of cheese, (equally distribute). Top off with remaining meat mixture.
When scooping meat into muffin tins, use up to 6 ounces for each muffin Bite for larger ones, or 2 ounces for mini Bites. Bake in preheated oven 30 minutes for larger, or about 12-15 for smaller.
The cream and cheese will bubble out a bit during baking. Serve the Bites over salad greens and drizzle any of the creamy pan juices over your greens. Accompany by probiotic pickles (like Bubbies or homemade) and tomato slices, or baby tomatoes. Your salad greens can also be topped with blue cheese, bacon and/or a fried egg for more fun cheeseburger toppings. (Also see the Keto Ketchup link in Recipe Notes below.)
Here's a Keto Ketchup, if you'd like a condiment for dipping.