• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Keto Breakfast Recipes » Keto Cheese Muffins

    Keto Cheese Muffins

    Last updated: May 3, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    These very 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.

    Four keto cheese muffins served on a white plate.

    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 very 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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 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.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • Instead of cheddar, you can use gouda or gruyere.
    • Try adding a pinch of dried oregano or dried thyme.
    • You can mix a handful of bacon bits into the batter.

    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.

    Keto cheese muffins served on a white plate.

    Related recipes

    • Keto Cheese Biscuits
    • Keto Grilled Cheese
    • Keto Garlic Bread
    • Keto English Muffin

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto cheese muffins.
    4.94 from 206 votes
    Pin Recipe Share on Facebook Print Recipe

    Keto Cheese Muffins

    These flavorful keto cheese muffins are perfect for breakfast with eggs and avocado or for dinner with chili.
    Prep Time15 mins
    Cook Time25 mins
    Rest time10 mins
    Total Time50 mins
    Course: Snack
    Cuisine: American
    Diet: Gluten Free
    Servings: 8 cheese muffins
    Calories: 212kcal
    Author: Vered DeLeeuw

    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)
    • ½ cup grated Parmesan (1.5 oz)

    INSTRUCTIONS

    • Preheat your 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. 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.

    WATCH THE VIDEO:

    NOTES

    *Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use ½ tablespoon of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired. 
    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.

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1muffin | Calories: 212kcal | Carbohydrates: 4g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Sodium: 435mg | Fiber: 2g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Keto Breakfast Recipes

    • Breakfast Egg Muffins
    • Mushroom Frittata
    • Turkey Hash
    • Egg White Muffins

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Comforting soups

    • Creamy Cauliflower Soup
    • Easy Tomato Soup
    • Egg Drop Soup
    • Cream of Broccoli Soup
    • Cabbage Soup
    • Butternut Squash Soup
    • Cream of Mushroom Soup
    • Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023