Very flavorful cheese muffins are keto, low carb and gluten-free. They are perfect for breakfast with eggs and avocado, or for dinner with chili.
Before I learned to make keto cornbread, these muffins were my favorite side to serve with no-bean chili. They are so easy to make and so flavorful! I still make them often, but now I usually have them for breakfast.
The combination of cheese, garlic, and cayenne is really good. Almost too good! I find that I tend to overeat them, so I quickly freeze any leftovers.
The ingredients you’ll need
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 probably use a little more of it.
Spices: Garlic powder and cayenne pepper. Make sure they are fresh! A stale spice can easily ruin a dish.
Almond flour: This flour substitute bakes exceptionally well. I use blanched finely ground flour in these muffins. I don’t recommend using a coarse almond meal.
Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.
Cheeses: I use a combination of shredded sharp cheddar and grated parmesan.
How to make keto cheese muffins
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to whisk together the eggs, salt, garlic powder, and cayenne.
2. Now, using a rubber spatula, you mix in the almond flour, then the baking soda, and finally the cheeses.
3. Using a 4-tablespoon scoop, divide the batter evenly between lined and greased muffin cups.
4. The last step is to bake the muffins until baked through. This should take about 22-25 minutes in a 350°F oven.
What flour to use in this recipe?
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.
Just 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.
How to serve keto cheese muffins
I like to have them for breakfast. They’re absolutely wonderful on their own with my cup of morning coffee. ☕ They are even better with some butter.
What about 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 keto cheese muffins in freezer bags for up to 3 months. It’s easy to defrost them in the microwave.
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Keto Cheese Muffins
- 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)
- Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners and spray the liners with nonstick spray (I use avocado oil spray). Or use greased silicone cups.
- In a large bowl, whisk together the eggs, salt, garlic powder and cayenne.
- Using a rubber spatula, mix in the almond flour, then the baking soda, and finally the cheeses. 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 golden and a toothpick inserted in center comes out clean, 22-25 minutes.
- Cool 5 minutes in the pan, then transfer to a cooling rack to cool 5 more minutes before serving.