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
Scott says
Very delicious and easy to make
Ellie says
Did anyone else find the coconut flour taste a bit too strong? I followed the recipe exactly and will sub out the coconut next time, just using more almond flour.
Oh, one thing I changed… I used Milkadamia milk instead of almond milk. It’s expensive, but a container lasts a long time in the fridge and it’s really yummy.
I, too, found the salt to be too much, but all in all these really hit the spot.
Thank you!
Adriana says
this are wonderful! I feed it to my family and they didn’t even noticed they were Ket, lol thank you
elayne says
can i substitute any other gf flour for the almond flour? the recipe sounds wonderful, but i’m allergic to almonds. thanks, elayne
Jenn says
I made a double batch and ‘dried out’ the second batch (on purpose) and made a savoury bread pudding with bacon and topped with green onions once done. Divine!
Lynn Ellis says
I made these yesterday and they turned out delicious. I was wondering if there is any way I could make them into a regular biscuit, instead of savory. I just tried and I read a post where the lady wanted to use milk and you suggested 1/4 HWC and 3/4 cup water. Was that in place of the cheese? So, I did that and it was very runny. I added a couple more tbsp of coconut flour. I left out the cheese and herbs. I’m going to bake them now and see what happens. Sure hope they turn out.
Mellissa Sevigny says
The cheese acts as a binder so hopefully they stayed together for you ok without it!
Lynn Ellis says
Oh, dear, they are very crumbly. I guess I should have added the cheese, but I also found that much liquid made the batter very runny. Next time I’ll use the almond milk. Taste good, though.
Susan says
When you want to make these like a regular biscuit use mozzarella cheese. No taste but you get the binding. It works perfectly!
Virginia says
Oh yeah! Been keto since April, lost 20
Pounds and almost two dress sizes so I’m
Very motivated.
THESE are WONDERful. Perfect!
I used silicone smalls and got 16 muffins. Just perfect! Thank you SO much for this. I am a total bread freak before anything w
Else and this feels like heaven. Good job!
janis simpson says
I just made these oh yummo! Been on Keto 2 months (lost 25 #bs ) so far and starting to really experiment now with different recipes. These are the best muffins I’ve tried so far. Next batch I will use Monterrey cheese and chopped green chiles w/cumin or chopped cilantro. This will be my go to base for a variety of flavors.. Thankyou! also I used silicone muffin pan reg size (6) and also a silicone muffin pan with the very small muffins (24) sprayed with Pam, let cool and they popped right out . Had some batter left over in the small muffin batch so just put it in Saran wrap in fridge and will bake tomorrow. I am so glad these freeze well.
Jessica says
I just made these to go with a low carb tomato soup recipe I found, they were perfect! Not exactly a replacement for the grilled cheese we all know and love, but dipping pieces of the muffins into the soup was a pretty good second! Thanks for sharing I’ll make these again!
Suzanne Hendrickson says
Thank you Melissa for the recipes and the education. I am lowering my carb intake as part of a healthier diet, just beat stage 4 cancer and am making more “intelligent” food choices. I am not trying to lose weight, but I feel better when I cut the carbs. Getting adequate veggies has been a challenge and so many of your recipes are smart and healthy. Love the Keto soup and I add low carb foods to keep it interesting and varied. It is my work lunch go to and I can make a pot and have it all week! I do miss a piece of bread with soup and the muffins are awesome. I also want to thank you for being conscientious and kind to followers who ask off the wall questions, like the fork one. (have a fork scraping the bowl issue too, but we are taught not to change the directions when baking, every step is in that order for a reason) Glad to know I can happily grab my spatula and mix away. These days, many would have tried to make fun of that question. Back in the day we would say you showed elegance and grace and me, well I still say it. That and yummy recipes too! Girl, you are the whole package. Please keep the yummies coming, we appreciate you.