Home » Keto Breakfast Recipes » Keto Cheese Muffins
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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.
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.
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
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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.
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'realso 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.
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Recipe Card
4.94 from 219 votes
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Keto Cheese Muffins
These flavorful keto cheese muffins are perfect for breakfast with eggs and avocado or for dinner with chili.
Prep Time15 minutes mins
Cook Time25 minutes mins
Rest time10 minutes mins
Total Time50 minutes mins
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.
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.
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Nutrition per Serving
Serving: 1muffin | Calories: 212kcal | Carbohydrates: 4g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Sodium: 435mg | Fiber: 2g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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About the Author
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.
Reader Interactions
Comments
France
They were so good and filling! Great warm or cold!Reply
Vered DeLeeuw
I'm so glad you liked these muffins, France! Thank you for taking the time to write a comment. I appreciate it.
Reply
Faith Hibbs
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.
Reply
Vered DeLeeuw
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.
Reply
