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
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Pin RecipeDescription
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
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Loved these! I doubled the recipe and used two rectangle silicone muffin molds greased with cooking spray. It made 8 mini loaves. I sliced the loaves in half and used it as bread with deli meat and tomato slices. Soooo good! Next will use as sausage and egg bisquits! I wish i could post pics on here!
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Feel free to post on your Instagram story and tag me @ibreatheimhungry!
Been on a bit of a Curry stint lately so I adapted this to make an extremely successful Savoury Korma Curry Muffin. Simply omitted the garlic powder, herbs, reduced salt to 1/2 tsp, swapped the almond milk for coconut milk and then added 2 decent tablespoons of good quality store bought Korma paste with 2 chopped scallion and a red bell pepper. Absolute magic! Your recipe is highly adaptable, thank you for it!
Sounds amazing Terry! Can’t wait to try this!
I found that these were too salty for me. I am doing Keto, but I do need to limit my salt due to RLS. I also found that the coconut flour taste came through a little more than I wanted. I will reduce both these ingredients and try again. Hopefully that will work for my taste buds. I usually love all of your recipes.
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These were so good! Next time I think I’ll add a little ham. Thanks for the great recipe!
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This is the best keto bread that I’ve made so far. They are absolutely gorgeous when they come out of the oven. They look feel taste like a real bread. There is no overpowering egg or almond flour taste. Wow this is a homerun I am going to be using this for many things. I’m going to leave out the garlic and add sage to make these for dressing for Thanksgiving. Thank you for helping me on this journey this is a major breakthrough for me and my diabetic life. Thank you thank you thank you
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I 100% agree that this is the best keto “bread” I’ve made yet. This is a total game changer! Thank you, Melissa! This is a HOME RUN!
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These are delicious and really hit the spot! I didn’t have almond milk, so I just used water and they turned out fine. The only problem with these is I could eat them all in one sitting! So good.
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Just made this EASY and AWESOME just me at home Do u know if they freeze well
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Yes they freeze great Debbie!
I made these to go with soup last night. I love them! Reheated one to have with steak tonight, they reheated great. Great recipe!!
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Yum! I actually made these dairy free and egg free – to avoid my food allergies. I just subbed the egg and xantham gum for gelatin eggs. I used dairy free cheese too. They turned out so well!! Light, fluffy, flavorful. Slightly higher in carb with the dairy free cheese, but totally worth it!
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