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
- 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!
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: keto breads
- Method: baking
Nutrition
- Serving Size: 1 muffin
- Calories: 216
- Fat: 20g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 7g
lynn says
Could I use regular milk? Or HWC?
Mellissa Sevigny says
Regular milk will increase the carb count quite a bit and HWC will make them too heavy. Try a mix of 1/4 HWC to 3/4 water and that should work well.
Marilyn says
Just confirming; a total liquid of one cup? The original recipe is 1/3 cup of almond milk. Thanks. These sound amazing!
Mellissa Sevigny says
No, 1 part HWC to 3 parts water to make up the total amount called for anytime you’re subbing HWC for almond milk. So in this case it would be about 1.5 tablespoons of HWC to 4.5 tablespoons of water to make up 1/3 cup.
Mara C. says
I use cultured low-fat buttermilk because that’s what I had and they came out light and fluffy and delicious. one third of a cup / 9 muffins is not going to add that much carb…
Great recipe, thanks!
Shauna Tobiasson says
I’m three months in on keto and so glad to find this!! How necessary is the xanthum gum?
Mellissa Sevigny says
The xanthan gum will give it a texture similar to a traditional wheat based muffin – you can omit it but it will yield a more crumbly end result.
Casey says
What is xanthan gum for?
Sandra says
I just made these and OMG !! They are so good,. You can get carried away if you don’t watch, cause they are out of this world. I ate 2 with lunch, hubby ate 4,. I did add jalapeno in mine for a little kick, cause he’s been asking for Mexican bread,. Thanks so much for coming up with this recipe,. I don’t have to miss bread anymore,. Thanks !! :)
Mellissa Sevigny says
Agreed Sandra! It’s hard to eat just one, especially when they are still warm out of the oven!!!
Ashleigh Johnson says
These were great! Thanks! The entire family loved them at dinner tonight and I am bookmarking this recipe to make again.
Pam Campbell says
These cheddar biscuits are out of this world good. Made them first on Friday to go with soup. Made 2 more batches on Saturday to serve with Sunday lunch for the family. Most are “wheat eaters”. (Sounds like I’m calling them a bad name!) They will never know the difference. I agree with Mr. Hungry-these are some of the best thingys you’ve come up with!
Amy Rowan-Buckley says
These look fab! Is the erythritol crucial? I don’t use sweeteners at all. Thanks!
Mellissa Sevigny says
For these you can definitely leave the sweetener out and it won’t make a huge difference in flavor!
Beth Fagundes says
Before my Low Carb lifestyle, I had a great Tamale Pie recipe. I may try to resurrect that recipe with this on top instead of cornbread.
Cici says
Sorry if this is a stupid question, but is it necessary to mix the batter with a fork, or can I use my favorite silicone spoonula? For some crazy reason I hate the sound a fork makes when scraping a glass bowl, but if it’s important to mix with a fork to aerate the batter, I would tolerate it!
Mellissa Sevigny says
The fork isn’t necessary Cici, you can definitely use a silicon spatula or spoon instead!
Kelly says
Thanks for this Mellissa. I am always looking for new butter delivery foods. Love that you can change the flavor by adding different herbs etc.
Katie says
Butter delivery method– you sound like me! A new butter vehicle! These sound fantastic and I’ll be making them to go with some chili this weekend! :)
Mellissa Sevigny says
Hope you love them as much as we did Katie!