These tasty Keto Cheesy Herb Muffins are fluffy and tender and loaded with flavor! The perfect low carb side to soups, chilis, and even your favorite Keto breakfast of bacon and eggs!
On tasting them, Mr. Hungry immediately pronounced these keto cheesy herb muffins the “best low carb bread thingy you’ve ever made!” I have to agree with him, these savory low carb muffins really did turn out amazing!
I’ve got some great keto soup recipes coming up and I wanted to make something that would round them out and make a complete meal, which is how this savory keto muffin concept came about. We were leaving Honduras for a trip to the US the following day so I was using up ingredients I already had in the fridge – thus the cheddar and thyme combination that I’m posting here.
I love how these flavors worked together, but the beauty of this savory keto muffin recipe is that you can absolutely change it up and use other cheese/herb combos based on what you have on hand – or your own flavor preferences.
What I love about these keto cheesy herb muffins is that the top crisps up and is reminiscent of the popular cheddar herb biscuits from Red Lobster, while the inside has a perfect crumb and soft texture of a muffin.
Slather them with butter and I promise that these delicious low carb muffins will be your new keto BFF.
I have ideas to make a double batch of these savory keto muffins in a sheet pan and then cut them into cubes for stuffing. Or crumble them and toast them further to sprinkle over my keto Chorizo and Green Chili Mac and Cheese or Green Chicken Enchilada Cauliflower Casserole for an extra layer of crunch and flavor. OR use them as the base for a new low carb stuffed mushroom recipe!
Keto Cheesy Herb Muffins Recipe Video ??
The list goes on – this keto cheesy herb muffin recipe is so versatile that there is no end to the applications for it in your keto recipe repertoire!
For starters, I recommend that you make a batch of these as is right away – then tell us what creative things YOU would do with them in the comments!
Keto Cheesy Herb Muffins – Low Carb
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 8 muffins 1x
Description
These Keto Cheesy Herb Muffins make the perfect low carb side to soups, chilis, and even your favorite Keto breakfast of bacon and eggs! Gluten free!
Ingredients
- 6 tablespoons butter
- 1 teaspoon granulated erythritol sweetener
- 1 cup superfine blanched almond flour
- 3 tablespoons coconut flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 2 teaspoons baking powder
- ¼ teaspoon xanthan gum
- 2 eggs
- 1/2 teaspoon fresh thyme leaves
- 1/3 cup unsweetened almond milk
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Grease or line a standard cupcake pan with 8 muffin cups.
- Place the butter in a medium-sized microwave safe bowl.
- Microwave on high, uncovered, for 30 seconds or until melted.
- Add the sweetener, almond flour, coconut flour, salt, garlic powder, baking powder, xanthan gum, eggs, fresh thyme, almond milk and cheddar and mix well with a fork.
- Spoon the batter into the muffin cups, about 2/3 full.
- Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Net carbs per muffin = 2 grams
For recommendations on the brands I use and prefer for best results when baking keto friendly recipes, see the IBIH Pantry Recommendations Page!
- Category: keto breads
- Method: baking
Nutrition
- Serving Size: 1 muffin
- Calories: 216
- Fat: 20g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 7g
Brandy says
Forgot how good this recipe is. It does not disappoint! I used fresh rosemary and happened to have an herb cheese from Costco that I shredded. Very versatile recipe. Hits the spit when you want something bread-y with your meal.
★★★★★
Tiffany Ballard says
As you already know, I’m obsessed with this recipe! I probably make a batch once a week. I recently came across a finely-ground pecan flour with very similar net carb content. Would you say this can be interchangeable with almond flour in any recipe? Or should it only be used in dessert crust recipes? Thanks in advance for your advice!
★★★★★
Tiffany says
Melissa, I wanna say I’m speechless but I HAVE to rave about this recipe! I love love love it! As do my coworkers. It’s totally worth all the extra ingredients. Keto was never this good until I discovered your site! Thank you!!!
★★★★★
Mellissa Sevigny says
Thanks sooooo much Tiffany! I needed to hear that today! 😘
Lori says
Made this last night when I couldn’t sleep. I didn’t have muffin papers so I greased a 12-muffin pan with butter and I made a double batch. I left the herb out because I didn’t have it. These…are…so…GOOD! Just make sure to heat them up before eating them. They’re not the same cold. And I won’t use as much butter to grease the tin but I wanted to make sure these didn’t break! Thank you for this recipe.
★★★★★
Mellissa Sevigny says
I agree with you Lori, I much prefer them slightly warmed up! Try with the herbs next time, it really does add a nice flavor to them. Thanks for taking the time to comment!
Terry says
I don’t have a muffin pan but want to try these. Can these be made in a baking pan?
Mellissa Sevigny says
Yes, you may have to add a few minutes to the bake time to get the center cooked through though.
Stephanie Randall says
can heavy cream be used instead of almond milk?
Mellissa Sevigny says
I’d mix it at least half and half with water or it will be too heavy and add unnecessary calories.
Ale says
I just made these. So good!!!!
★★★★★
Letitia says
I just made these and they were absolutely delicious. I reduced the coconut flour by 1T and increased the almond flour slightly – no coconut taste at all. I also made it with coconut milk. What a fantastic recipe. I will definitely make this again. Thank you!
Sandi says
These were over-the-top amazing! Served them with dinner and so happy to have a few leftovers for breakfast tomorrow with some eggs. Will make a double batch and keep in the freezer. THANK YOU for sharing your recipes. I love your cookbook as well.
★★★★★
Jen says
I’ve made these a bunch and they are actually super easy and come out perfect every time. They keep well in the fridge and I don’t have to worry about over doing it because they are already portioned out for you! They are my go to for soup. I love the cheddar thyme combo but I also have added jalapeños and different cheeses. Just wanted to say, I tell everyone about your site and I really appreciate all you do to make our favorite recipes low carb. It ain’t easy making some of this stuff yummy, but you are doing a bang up job!
★★★★★
Mellissa Sevigny says
Thanks so much Jen, really appreciate that!
Barbara Harborth says
Made these yesterday single batch. The last three muffins I added chopped jalapenos. Both are delicious. But I ate them all. :(.so today I made a double batch and made some the regular way for the grands and some with jalapenos for me and husband. Did not use papers the second time and I like that better. Thank you for this one!!
Jenn says
These were delicious!! Even my husband, who is not an almond flour fan, raved about them! They’re very flavorful but no flavor is overpowering! So happy I made a double batch and will keep on hand in the freezer!
★★★★★
Sasha says
I made these today for the first time. I switched out the thyme for chives as I was looking for a cheese and chive muffin recipe and this worked great. Husband who is a diabetic love it. Fuss teenage son love it, so a winner all round.
★★★★★
Mary says
Is the fresh thyme a must? Can we substitute dry? Thanks!