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
MOONYEAN C LEFEVRE says
These are great when you just want a little bit of the garlic bread feel with your meal…love these easy to make muffins.
Michelle Hewitt says
Sooooo delicious! Perfect with a warm bowl of soup!
Ashley B says
Yummy!!
Luly Huang says
Can i subtitute xanthan gum with something else ? Tq
Shirley Bond says
Excellent texture and flavor. I used regular muffin liners and they stuck while warm but not after they cooled. I used unsweetened cashew milk and Lakanto Monkfruit granulated sweetener, though I think the sweetener could be halved or perhaps omitted. The texture stayed good after freezing and thawing. These are miles ahead of all the other keto drop type or muffin type ones I have made. Thank you Mellissa.
Mellissa Sevigny says
Thanks Shirley! I picked up some of the Lakanto Monkfruit sweetener when I was in the states but haven’t tried it yet – it may be sweeter than what I used because my muffins weren’t sweet at all. Glad you enjoyed the recipe!!!
DuAnne Mednick says
These are absolutely delicious. I made them with chopped green onions and with a chopped jalapeno for hubby. Really good recipe
So far everything I’ve made has been great.
jill says
Melissa, I have been dairy free for 2months- do you happen to know of a substitute for the cheddar cheese? or Is it possible to make these without cheese?
Mellissa Sevigny says
almond cheese? OR omit it but it may affect the flavor and texture.
Margarita says
I FINALLY made this recipe tonight, it was SUPER easy and I actually got 9 muffins out of it which is great for us( family of 3). I used every ingredient exactly and followed your directions to the t. I was surprised because my son and I usually cannot stand erythritol, it makes our tummies hurt, but it was such a small amount and I have a lot of Swerve left over, I figured what could it hurt, and we are happy to say no stomach discomfort or “buzzing” feeling our mouths.
Allyson says
Swerve causeed me major gastric distress. Lakanto seems a lot better.
Liz says
I am so happy for your recipes! I have been doing Keto for about a month and a half now and am ready to really start baking some low carb meals. I’ve love your spaghetti squash chili recipe as well. But these muffins!!! So good!!! Thank you !
David says
I know xanthan gum is used to substitute for the missing gluten, but I actually happen to have gluten, a whole bag of it! I assume I could substitute backwards? Any idea how much to use? (I’m just low-carb/keto, not gluten free, obviously!)