Keto Cheddar Cheese Muffins (2024)

Keto Cheddar Cheese Muffins… because sometimes savoury muffins can be better than sweet.

These muffins are a nice twist on a basic cheddar biscuit or scone.

They are fluffy and light in the middle but crispy on the tops. These make a great low carb snack or quick keto breakfast.

They are also extremely easy to make and take less than 30min total to prepare and bake!

Tools I Used To Make Keto Cheddar Cheese Muffins

• Low Carb Substitution Guide– This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale– AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Ingredients in Keto Cheddar Cheese Muffins

• Almond&Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brandofcoconut flourfor this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for bothgranularandpowdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I used the powdered in this recipe because it blends the best.
• Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the muffins a chewier texture.

Keto Cheddar Cheese Muffins

Serves: 6 muffins

Ingredients:

• 3/4 cups almond flour, 90g
• 2 tbsp coconut flour, 14g
• 1/2 tbsp powdered monkfruit/erythritol sweetener(or another sweetener)
• 3/4 tsp xanthan gum
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 tsp dried parsley (optional)
• 1 cup shredded cheddar cheese, 120g
• 2 tbsp salted butter, melted, 30g
• 1 egg, whisked
• 6 tbsp light or heavy cream (I use 18% for those in Canada!), 90ml
• additional parsley for sprinkling

Directions

1. Pre-heat oven to 400*F.
2. In a bowl, whisk together all of the dry ingredients up to and including pepper.
3. Mix your shredded cheese in with the dry ingredients.
4. Add your melted butter, whisked egg and cream. Stir until everything is incorporated and the batter becomes thick.
5. Use a muffin scoop to scoop the batter into 6 greased muffin tins (I used liners but they tend to stick a bit even when oiled). Sprinkle the tops with a little parsley.
6. Bake for 20min or until they are risen and tops are browned. Serve warm and enjoy your Keto Cheddar Cheese Muffins! *You can store these in an airtight container in the fridge (for up to 7 days) or freezer*

Nutrition for 1/8th of recipe (1 large muffin): 242 calories | 3.2 NET carbs | 8.8g protein | 20.7g fat | 2.3g fibre

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