Cheesy almond flour muffins are a delicious, savory muffin that just happen to be gluten-free and low-carb. Quick and easy to make and great with chili or for breakfast.
At times, I find that gluten-free or low-carb breads have ingredients that I don’t have on hand and have a different texture than what I’m used to. These cheesy almond flour muffins are the exception. They come out of the oven, soft and tender and have a wonderful flavor that you might even think is better than those made with flour.
The only thing you might not have is almond flour. This has become readily available everywhere, so you should be able to find it at most groceries. These, and Focaccia with Almond Flour are two breads I make that no one would suspect are gluten-free or low-carb. My family loves them. You can add any type of cheese you like, I used a mixture of cheddar and mozzarella. Another favorite on the blog are sausage balls with almond flour.
Why you’ll love it
- This is a savory muffin that will go great with chili, stews or soup!
- It’s a healthy side or snack as it’s low carb and gluten-free
- You can bake up a large batch of these and freeze some so you can pull them out later.
What you’ll need for cheesy almond flour muffins
- Almond flour – the almond flour adds a slightly nutty flavor, I like these better with almond flour rather than almond meal which gives them a grainier texture.
- Eggs – set the eggs out for a few minutes to let them come to room temperature or place them in a bowl of warm water.
- Sour cream – this adds moisture to the muffins and adds fat for a creamy batter.
- Cheese – if you have time, shred your own cheese which will melt better than pre-shredded cheese.
How do you make a low-carb muffin
You can make a batch of low-carb cheesy muffins in less time then it takes your oven to pre-heat and no mixer is needed. Here are the three easy steps:
- Step 1 – whisk together dry ingredients in one bowl
- Step 2 – whisk together wet ingredients in a separate bowl
- Step 3 – combine the wet and dry ingredients, add cheese and bake.
Recipe Notes
- Feel free to change out the cheese for what you have on hand. Pepper jack would add a nice kick to go with the cheese.
- Chop up chives and add them to the batter for another savory ingredient.
- You can also make them more of a meal and add some cooked sausage.
- To make a batch for later, bake the muffins as directed. Allow them to cool completely. Place them in an airtight container and they will be good up to 3 months.
How to reheat frozen savory muffins
Another great thing to know is that they freeze well. You can just take out one or two and put them in the toaster oven for a couple of minutes to warm up and they are almost as good as when they first come out of the oven.
With just a few carbs, they work well if you follow a keto diet or are looking for gluten-free alternatives.
If you’re looking for more great recipes check out one of my favorite low carb bloggers Kalyn’s Kitchen. Maybe you’re just tired of coming up with low carb meals, if so, here’s a great post reviewing keto low carb meal delivery services.
I’ve been eating this recipe for muffins with almond flour with soup and chili during our first snow days here in the Carolinas. I took Bobbi’s suggestion in the comments and added ½ cup of cooked bacon to my last batch and it’s a great addition if you’re having them for breakfast!
FAQs and tips
There are two main differences between almond meal and almond flour. Almond meal comes from raw, unpeeled almonds but almond flour uses peeled, blanched almonds. The texture is noticeably different as well. Almond flour is lighter in color and finer in texture.
You can use super fine almond flour for lighter muffins or almond meal for a heartier muffin.
One way to ensure that you don’t have a heavy or dense muffin is to not over mix the batter.
These cheesy muffins freeze incredibly well. To reheat, let thaw and warm in an oven or toaster oven at 350º for about 5 minutes.
Bacon, sausage or prosciutto make a great addition to low carb muffins especially if making for breakfast, just pre cook the meat first. You can add whatever type of cheese you like. Try adding some garlic salt for a more savory muffin.
If you need some Chili or Soup suggestions to eat with your low-carb muffins, you might like these:
Give these low-carb recipes a try
- Southwestern Stuffed Peppers with cauliflower rice.
- Slow Cooker Carnitas great all by itself or try in a low-carb tortilla.
- Bacon Wrapped Pesto Chicken, who doesn’t love bacon!
- Queso Chicken is an all time blog favorite
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Cheesy Muffins with Almond Flour Recipe
Ingredients
- 3 cups almond flour
- ½ teaspoon salt
- 2 tablespoon baking powder
- 4 eggs
- ⅔ cup sour cream
- 8 tablespoons butter melted
- 1 ½ cup cheddar cheese shredded
Instructions
- Preheat oven to 400º and spray 15 cups of a muffin tin with cooking spray.
- In a medium bowl, whisk together almond flour, salt and baking powder.
- In a separate bowl, whisk together eggs, sour cream and butter until very well combined. Add to dry mixture and stir until just combined. Stir in cheese.
- Spoon into muffin tins and bake for 12 minutes
Video
Barbara’s Tips + Notes
- Try adding cooked bacon or sausage for a great breakfast or brunch option.
- Don’t over mix the batter or they can get heavy.
- These are low carb and gluten free!
- Feel free to change out the cheese for what you have on hand. Pepper jack would add a nice kick to go with the cheese.
- Chop up chives and add them to the batter for another savory ingredient.
- To make a batch for later, bake the muffins as directed. Allow them to cool completely. Place them in an airtight container and they will be good up to 3 months. Reheat them in a toaster oven when you’re ready to enjoy one.
Nutrition
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Holy COW!! These are outstanding!! I subbed full fat yogurt for the sour cream and added fresh rosemary and parsley. I also used softened butter as it whisked in well. I will use a silicone muffin pan on my next go round as the stuck to my metal pan after baking but even so—they taste soooo cheesy good!! Company worthy for sure.
So glad you liked them, they are one of my favorites.
I just made these for breakfast and they are wonderful! I made the recipe as written, and in slightly overfilled standard muffin tin, it made 15 muffins. Out of the oven, they are moist with the perfect amount of cheese. I started doing keto a month ago, and it’s so helpful to have some other food options. With my ratios (15 muffins), this recipe only has 2.9 carbs per muffin. Thanks for the recipe!
So glad you liked them!
Barbara, Where is the sugar coming from ? That is a lot of carbs. , if you are only doing 20 carbs a day.
Most of the carbs are from the almond flour.
I made these with smooth ricotta (run out of sour cream) and cooked them in patty pan cases. Once they were cooled completely they come away from the cases with no issues. Absolutely delightful. Really nice with corn and chives served with chilli con carne!
I had to look up what a patty pan case was, I didn’t know they were called that! I love that idea.
Love these ! But what’s the carb count?
My calculation is that each muffin has 8g total carbs with 3.2g of dietary fiber.
Hi Barbara,
This is the”Best” gluten free cheesy muffin recipe!!!
We have devoured them this morning, lol. I’m looking forward to trying your other delicious recipes.
Thank you for sharing!
Debbie,
So glad you liked these. If you are looking for other recipes with almond flour, you might like Focaccia with Almond Flour. If you are looking for a gluten free recipe, check out Gluten Free Biscuits.
These were the first “bread like” substance that I’ve eaten in a month, and they were delicious! Plus – they were the most beautiful looking muffins I’ve ever made (rose far above the cup, very crusty and golden).
I have a few suggestions:
1) The crust is the best part, hence make more of it by baking them like scones – instead of muffins. In this way, you’ll get more crust.
2) Make them smaller (they are super rich and really pack a wallop)
3) Added rosemary & pepper to the batter. Might try a dash of cayenne next time.
Thanks so much Barbara – we really enjoyed these
Marie, I’m so glad you liked them. I love your suggestions. Since you like them so much you might also like my Focaccia recipe with almond flour or Prosciutto Cups.
https://www.butterandbaggage.com/focaccia-almond-flour/
https://www.butterandbaggage.com/prosciutto-cups/
Just made them had to cook them for longer but here in UK think temperatures different etc Am going to freeze some Anyone tried that Also do you store in the fridge or just a cool place ?
I added chives and a little chill to mine and also used one cup cheddar and !/2 cup grated Parmesan
Tasted great
Thanks
I’ve found they freeze great! I just take one out the night before and warm it up in the toaster oven for breakfast. The microwave will work also, just a few seconds though.
I just made these muffins tonight and I added a little bit more than a teaspoon of garlic. OMG they are absolutely delicious!! I already scarfed three of them down. I definitely will be making them again and again and again. Thank you so much for the awesome recipe
I’m so glad you liked them. You might also like Foccacia made with Almond Flour. https://www.butterandbaggage.com/focaccia-almond-flour/
These are so delicious!! I make them and freeze some and get them out when I feel like one, or four ????
It’s the easiest recipe I’ve found so far, and I’m never going back, I’ll be making this all the time!!
Thank you so much from New Zealand!!
Thanks New Zealand, I’m glad you like them. I always have a bag in my freezer! Any type of recipe you’ld like to see on the blog?
Even after reading all of the kudos for this recipe Barbara, I was still suspicious with the 2 tbsp of baking powder required. If you questioned the amount of baking powder as I did, not to worry. These muffins are fantastic. Light and airy and absolutely delicious. Thank you!
Janice,
Glad you took a leap of faith and tried these. It seems like a lot but you need the baking powder!
Where is the nutritional information?
Not just the carbs, the protein, and fats too.
Some of these recipes look wonderful, but I am a newbie to the ketogenic way of eating, and not knowing the most important information upfront is overwhelming.
I have added some nutritional information to the bottom of the post. I hope this is helpful.
I could taste the baking powder in mine. Next time I’ll use only 1 tbls. They still tastes good ,but had an aftertaste.
I’ve never noticed that before but it could be that the cheese I use masks the aftertaste. Let me know how they work with less baking powder.
I did add some thyme. They smelled and tasted great.
What a great idea!
Delicious!!! I followed recipe exactly but added some chopped up cooked bacon I had on hand. Can’t wait to serve for breakfast tomorrow morning to my family. I’m sure they’ll be a hit.
Bacon makes everything better!