Keto Cheese Muffins
User Reviews
5
Keto Cheese Muffins
Description
This recipe relies on almond flour as the low-carb base combined with eggs and cheeses to form a thick dough-like batter. The sharp cheddar and parmesan cheeses provide a rich, tangy flavor, while garlic powder and cayenne pepper add savory depth and subtle heat. Baking soda is used as a leavening agent, but can be substituted with baking powder to avoid any possible ammonia aroma. The mixture is thick enough to be shaped by hand or scooped into muffin tins.
Baked at 350°F until golden and set, the muffins develop a slightly chewy yet tender crumb distinct from traditional wheat-based muffins. Cooling before serving allows them to set properly. These muffins pair well with breakfast or as a snack for those reducing carbohydrates.
To prevent sticking, using greased or silicone muffin liners is recommended. Refrigerate leftovers and reheat gently in the microwave at half power to retain texture. These muffins freeze well when stored in airtight bags for up to three months and can be defrosted quickly in a microwave. Using blanched, finely ground almond flour is essential for the best texture, avoiding coarseness or dryness.
Ingredients
- cooking spray for pan, nonstick
- 3 egg large
- ½ teaspoon salt sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 cup almond flour 4 ounces, superfine
- ½ teaspoon baking soda
- 1.5 cups cheddar cheese shredded; 6 ounces, sharp
- ½ cup parmesan grated; 1.5 ounces
Instructions
- Preheat the oven to 350°F. Line 8 muffin cups with 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
- If concerned about ammonia smells from baking soda, replace with 2 teaspoons of fresh baking powder (gluten-free if needed).
- Use blanched, superfine almond flour rather than coarse almond meal for a lighter muffin texture.
- The batter will be thick; add 1-2 tablespoons of water if it feels too dry to work.
- Use greased foil, parchment liners, or silicone muffin cups to avoid muffins sticking, as paper liners may not release well.
- Store leftovers in an airtight container in the fridge for 4-5 days; reheat at 50% microwave power in short intervals to avoid drying out.
- Freeze muffins for up to 3 months in freezer bags and defrost in the microwave as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cheese muffins
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 212kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Sodium | 435mg | 18% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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