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Keto Cheese Muffins
5 from 51 votes

Keto Cheese Muffins

Keto Cheese Muffins are dense, savory muffins made with almond flour and a blend of sharp cheddar and parmesan. Eggs are seasoned with salt, garlic powder, and cayenne pepper, creating a flavorful batter that is thick and kneadable. The muffins bake to a golden finish, offering a rich, chewy texture typical of low-carb baked goods. Suitable for those following a keto or low-carb diet, these muffins make a savory snack or accompaniment to meals.

Prep Time
15 mins
Cook Time
25 mins
Additional Time
10 mins
Total Time
50 mins
Servings: 8 cheese muffins
Calories: 212 kcal
Course: Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350°F. Line 8 muffin cups with liners and spray the liners with nonstick spray.
  2. In a large bowl, whisk together the eggs, salt, garlic powder, and cayenne.
  3. 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.
  4. Using a 4-tablespoon scoop, divide the batter evenly between the muffin cups.
  5. Bake until the muffins are golden and a toothpick inserted in their center comes out clean, 22-25 minutes.
  6. 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

Serving 1muffin Calories 212kcal (11%) Carbohydrates 4g (1%) Protein 12g (24%) Fat 17g (26%) Saturated Fat 6g (30%) Sodium 435mg (18%) Fiber 2g (8%)

Nutrition Facts

Serving: 8 cheese muffins

Amount Per Serving

Calories 212

% 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.