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
Paul says
I have been on and off a keto diet over the years and one of the things most likely to cause me to take a break from the diet is my craving for baked goods and sweets (betting that’s similar for most people). Chocolate-coconut fat bombs have been great, and this recipe has been a great help. I’ve probably made this half a dozen times following the recipe exactly. I prefer a squirt of stevia drops as the sweetener. I recently started using 4 eggs instead of 2 and I like the texture better (fluffy-ier)
The last batch, I switched out the savory ingredients and used a little extra stevia, melted dark chocolate, cocoa powder and cinnamon. I know I added to the carb count somewhat, but the result was wonderful.
Kiana says
I just started keto and these were delicious. I made them with a keto jambalaya and they were great. Thanks so much for the recipe, I can’t wait to try more of yours. Also, the ads aren’t a big deal.
Pamela Thompson says
Simply delicious. I use the recipe without any changes. These were very good in taste and texture . I half the recipe because I hate to waste ingredients. I have tried so many Keto bread recipes with good reviews and for me the end results were not good. Next time I will make a full batch. I now have a recipe that actually taste like bread. The muffins did stick to my liners. I will try to use parchment liners or oiling the liners as was suggested in the comments. Thank you for sharing this recipe. I look forward to trying other recipes on your blog.
Mellissa Sevigny says
Thanks so much Pamela! I know there are lots of muffin and bread recipes out there so it means a lot to me that this one gets such high praise from you! I appreciate you taking the time to let me know you enjoyed it!
Amber says
I normally don’t write reviews but this one definitely deserves one. These are amazing!!!! You’d have no idea they were low carb. I doubled the cheese and didn’t have fresh thyme so I used ground and used 1/8 tsp and OMG!! That’s all I can say!!! Thank you for these!! Oh also my recipe made 12 muffins.
Barbara Moreda says
I keep trying cheddar biscuits/muffins and just never like them well enough. I thought I would try these. I didn’t have the Xanthum gum (it was either old enough I tossed it or it is playing hide and seek with me). I ad- libbed a bit on the spices (have you tried the dried shallots from Penzey’s – you really must!). I ate 4 with my tomato soup. Sure, I know the carbs put the meal a bit high BUT it was my lunch/dinner so I am good with that. :)
This recipe put all the others I have tried to shame.
Thank you!
Mellissa Sevigny says
Thanks so much Barbara – that really means a lot to me! And dried shallots sound amazing, I’m going to order some!
Pam says
These are really fantastic. My husband says they remind him of corn muffins! Mine did not come out of the liners as nice as yours. Maybe I will try oiling the papers first or using a non-stick muffin tin. Thanks for sharing!
Barbara T says
Next time try the parchment paper liners, I use them all the time and for me they work great..Can get them on Amazon and now and then I can find them in stores but not often..
Aline says
Made these today and they are amazing! My husband loved it and even my 14 year old picky eater did too! Thanks!
Liz says
Melissa, I just found your website and I have to say I love your writing style. It’s so fun!. Your recipes look great and I will definitely try them out. However the sheer volume of ads on your website is really a turn off. I know you have to make money, and by now everyone is used to seeing ads on websites such as this but in my opinion there are simply too many. Just my opinion of course, but I did want to put it out there.
Mellissa Sevigny says
Thanks for the feedback Liz!
Barney says
This recipe is fabulous! I just made the 1st batch. Next time I will use unsalted butter or less salt—just a tad too salty for me. And I agree w/ Liz about the adds on the blog…way too many and very distracting :)
Becky says
Weird about the ads. I just revised my Facebook profile and now see very few if any ads.
Cheryl Ford says
Thanks for these ~ but can I just place in a square pan or is it necessary to use muffin pan.
Thanks
Mellissa Sevigny says
You can do it in one pan but it will take longer to bake through – you’ll know it’s done when a toothpick inserted into the center comes out clean.
Kate says
Really good, excellent texture. Left out the thyme and added extra cheese to the tops before baking. Great sub for red lobster biscuits.