Gooey cheesy garlic bread muffins – these delicious low carb muffins taste just like your favorite garlic bread. A wonderful keto bread recipe that’s great for breakfast, lunch, or dinner. This post is sponsored by Bob’s Red Mill. At times, I find that gluten-free or low-carb bread has ingredients that I don’t have on hand and have a different texture than what I’m used to. These cheesy muffins with almond flour are the exception. 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!
- A nonstick spray for pan
- 3 large eggs
- ½ teaspoon of sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- 1 cup blanched finely ground almond flour (4 oz)
- ½ teaspoon baking soda
- 1.5 cups shredded sharp cheddar cheese (6 oz)
- 1/2 cup grated Parmesan (1.5 oz)
Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners and spray the liners with nonstick spray (I use avocado oil spray). Or use greased silicone cups.
In a large bowl, whisk together the eggs, salt, garlic powder, and cayenne.
Using a rubber spatula, mix in the almond flour, then the baking soda, and finally the cheeses. The batter will be thick and dough-like. You can actually work it with your hands, as shown in the video, although it’s quite sticky.
Using a 4-tablespoon scoop, divide the batter evenly between the muffin cups.
Bake until golden and a toothpick inserted in center comes out clean, 22-25 minutes.
Cool 5 minutes in the pan, then transfer to a cooling rack to cool 5 more minutes before serving.