These keto cheese muffins are made with almond flour, cheddar, and Parmesan. They're 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, savory muffins.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- 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 superfine almond flour.
- 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
- Use Gouda or Gruyere instead of cheddar.
- Add a pinch of dried oregano or thyme.
- Mix ¼ cup of bacon bits into the batter.
- Add ¼ cup of chopped walnuts.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Whisk together the eggs, salt, garlic powder, and cayenne. Using a rubber spatula, mix in the almond flour, baking soda, cheddar, and parmesan.
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.
The only problem is that once you make these you will be asked to make them again & again. Perfect with chili!
JoAnn Marie Oswald
Read more comments
The only problem is that once you make these you will be asked to make them again & again. Perfect with chili!Recipe 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. It's best to use superfine almond flour and not coarse almond meal. While almond meal should work, the texture could be dense and not as fluffy, and you also risk the muffins coming out too dry.
However, Lyanne in the comments below reports that she used whole ground almonds, which are essentially almond meal, and the muffins turned out well. - The batter should be 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 requires extra liquids and eggs.
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.
You can keep the leftovers in an airtight container in the fridge for up to 5 days. Reheat them in the microwave at 50% power. You can also freeze the cooled muffins in freezer bags for up to 3 months. It's easy to defrost them in the microwave.
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 butter, as shown in the photo below.
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.
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 foil or parchment 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. While almond meal should 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 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 up to 5 days. Reheat them in the microwave at 50% power.
- You can also freeze the cooled 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.
Jess says
Can this be made as cheese puffs without a muffin pan?
Vered DeLeeuw says
Hi Jess,
I don't think so.
JoAnn Marie Oswald says
Warning -
The only problem is that once you make these you will be asked to make them again & again.
Perfect with our keto chili!!!
Vered DeLeeuw says
Haha thank you for this review, JoAnn! Glad you like these. I remember you also liked my keto biscuits. Thank you for trying 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.