These flavorful keto cheese muffins are made with almond flour, cheddar, and parmesan. They are absolutely perfect for breakfast with eggs and avocado or for dinner with a bowl of chili.
Before I learned to make keto cornbread, these muffins were my favorite side to serve with no-bean chili. They are easy to make and flavorful. I still make them often, but now I usually have them for breakfast. Combining almond flour, cheese, garlic, and cayenne results in delicious, intensely savory muffins.
Ingredients
You'll only need a few ingredients to make these muffins. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, including this one.
- To season: Salt, garlic powder, and cayenne pepper.
- Almond flour: I use blanched, finely ground flour in these muffins. I don't recommend using a coarse almond meal.
- Baking soda: Helps the muffins rise and keeps them tender and fluffy.
- Cheeses: I use a combination of shredded sharp cheddar and grated parmesan.
Variations
- Instead of cheddar, you can use gouda or gruyere.
- Try adding a pinch of dried oregano or dried thyme.
- You can mix ¼ cup of bacon bits into the batter.
- Add ¼ cup of chopped walnuts or pecans.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these muffins:
Whisk together the eggs, salt, garlic powder, and cayenne. Using a rubber spatula, mix in the almond flour, baking soda, cheddar, and parmesan. At this point, the batter will be thick enough to knead.
Using a 4-tablespoon scoop, divide the batter evenly between lined and greased muffin cups.
Bake the muffins for about 22-25 minutes in a 350°F oven. Cool them for 10 minutes before serving.
Expert Tips
- I use almond flour in this recipe. Baking with almond flour is easy, and I love how it produces results comparable to whole-wheat baked goods. Do make sure you use blanched, finely ground almond flour and not coarse almond meal. While almond meal could work, the texture could be dense and not as fluffy, and you also risk the muffins coming out too dry.
- The batter should be thick - thick enough to knead. However, if it seems very dry, add 1-2 tablespoons of water.
- To minimize sticking, use greased foil or parchment liners or silicone muffin cups. The muffins tend to stick to standard paper liners. As you can see in the photo below, it's easy to release them from silicone cups.
Recipe FAQs
No, unfortunately, you can't. Almond flour and coconut flour behave very differently when baked and are not interchangeable.
Coconut flour is extremely drying and needs extra liquids and eggs when used in baked goods.
I don't recommend that. It's nice to have small shreds of cheese in the muffins. If you use the food processor, the texture will be too smooth.
I also feel that the batter is too thick for the food processor.
Yes. You can use 2 teaspoons of baking powder (gluten-free if needed) in place of ½ teaspoon of baking soda. Remember to check the date and make sure it's not expired.
Serving Suggestions
I like to have these muffins for breakfast. They're wonderful on their own with my cup of morning coffee (or iced coffee), and they're even better with some butter!
They're also great topped with poached eggs or smashed avocado. Sometimes, I use them like a roll of sorts, serving them with no-bean chili or vegetable beef soup for dinner.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 4-5 days. Reheat them in the microwave at 50% power, starting with 10 seconds per side.
You can also freeze these muffins in freezer bags for up to 3 months. It's easy to defrost them in the microwave.
More Cheesy Baked Goods
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Recipe Card
Keto Cheese Muffins
Video
Ingredients
- Nonstick spray - for pan
- 3 large eggs
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- 1 cup superfine almond flour - 4 ounces
- ½ teaspoon baking soda
- 1.5 cups sharp cheddar cheese - shredded; 6 ounces
- ½ cup parmesan - grated; 1.5 ounces
Instructions
- Preheat the oven to 350°F. Line 8 muffin cups with liners and spray the liners with nonstick spray.
- In a large bowl, whisk together the eggs, salt, garlic powder, and cayenne.
- Using a rubber spatula, mix in the almond flour, baking soda, cheddar, and parmesan. The batter will be thick and dough-like. You can actually work it with your hands, as shown in the video, although it's quite sticky.
- Using a 4-tablespoon scoop, divide the batter evenly between the muffin cups.
- Bake until the muffins are golden and a toothpick inserted in their center comes out clean, 22-25 minutes.
- Cool the muffins for 5 minutes in the pan, then transfer them to a cooling rack to cool for 5 more minutes before serving.
Notes
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of baking powder (gluten-free if needed) instead of baking soda. Make sure the baking powder is fresh and not expired.
- Please use blanched, finely ground almond flour and not coarse almond meal. It's possible that almond meal would work, but the texture could be dense and not as fluffy, and you also risk the muffins coming out too dry.
- The batter should be thick - thick enough to knead. However, if it seems very dry, add 1-2 tablespoons of water.
- To minimize sticking, use greased foil or parchment liners or silicone muffin cups. The muffins tend to stick to standard paper liners.
- You can keep the leftovers in an airtight container in the fridge for 4-5 days. Reheat them in the microwave at 50% power, starting with 10 seconds per side.
- You can also freeze these muffins in freezer bags for up to 3 months. It's easy to defrost them in the microwave.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lyanne says
Just made these with whole ground almonds in my airfryer, absolutely delicious & still moist - you're right though I need to freeze them to stop myself eating them all!
Vered DeLeeuw says
Haha yes, that's the only issue - they are too good! 🙂 Thank you, Lyanne, for sharing your method.
France says
They were so good and filling! Great warm or cold!
Vered DeLeeuw says
I'm so glad you liked these muffins, France! Thank you for taking the time to write a comment. I appreciate it.
Faith Hibbs says
Hi, I am in the UK - I want to try this recipe - have baking powder and bicarbonate of soda in my store cupboard (both in date!) I seem to remember there are some differences in US/UK terminology? Can you clarify? Kind regards, Faith.
Vered DeLeeuw says
Hi Faith, bicarbonate of soda is the same as baking soda. You should be able to use it in this recipe. You should also be able to use baking powder per the instructions in the Notes section of the recipe card.