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Keto Cheesy Herb Muffin cut in half and slathered in butter

Keto Cheesy Herb Muffins – Low Carb

  • Author: Mellissa Sevigny
  • Prep Time: 5 minutes
  • Cook Time: 23 minutes
  • Total Time: 28 minutes
  • Yield: 8 muffins 1x
  • Category: keto breads
  • Method: baking


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!



  • 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


  1. Preheat the oven to 375°F.
  2. Grease or line a standard cupcake pan with 8 muffin cups.
  3. Place the butter in a medium-sized microwave safe bowl.
  4. Microwave on high, uncovered, for 30 seconds or until melted.
  5. 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.
  6. Spoon the batter into the muffin cups, about 2/3 full.
  7. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.


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!


  • Serving Size: 1 muffin
  • Calories: 216
  • Fat: 20g
  • Carbohydrates: 5g
  • Fiber: 3g
  • Protein: 7g

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