Keto Cheese Muffins

Name: Keto Cheese Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: Nonstick spray for pan; 3 large eggs; ½ teaspoon sea salt; ½ teaspoon garlic powder; ¼ teaspoon cayenne; 1 cup blanched finely ground almond flour ((4 oz)); ½ teaspoon baking soda*; 1.5 cups shredded sharp cheddar cheese ((6 oz)); 1/2 cup grated Parmesan ((1.5 oz))

Ingredients

You'll only need a few simple ingredients to make these keto cheese 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, this one included.

Salt: I use sea salt in this recipe. If you use kosher salt, which has less sodium per teaspoon, you can use a little more of it.

Spices: I use 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.

Instructions

Making these keto cheese muffins is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Your first step is to whisk together the eggs, salt, garlic powder, and cayenne.

Now, using a rubber spatula, mix in the almond flour, then the baking soda, and finally the cheeses.

Using a 4-tablespoon scoop, divide the batter evenly between lined and greased muffin cups.

The last step is to bake the muffins for about 22-25 minutes in a 350°F oven.

A six-photo collage showing the steps for making low-carb cheese muffins.

Expert tip

I use almond flour in this recipe. Baking with almond flour is so easy. I love how it produces results that are comparable to whole-wheat baked goods.

Do make sure you 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.

Frequently asked questions

Can I use coconut flour in this recipe?

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.

Can I mix the ingredients in my food processor?

I don't recommend that. It's actually nice to have small shreds of cheese in the muffins. If you use the food processor, the texture will be too smooth, in my opinion.

I also feel that the batter is too thick for the food processor.

Can I replace the baking soda with baking powder?

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 tasty muffins for breakfast. They're absolutely wonderful on their own with my cup of morning coffee. ☕ They are 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 chili or with hamburger soup for dinner.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for 4-5 days. Reheat them in the microwave on 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.