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.
These Low Carb Muffins with Almond Flour are soft and wonderful!
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 cheesy Keto Muffins with Almond Flour
- 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.
What type of almond flour should you use?
You can use super fine almond flour for lighter muffins or almond meal for a heartier muffin.
How to make Low Carb Muffins
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.
Almond Flour Muffins Recipe variations
- 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.
What can you add to low carb muffins for more flavor?
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.
How to store Muffins with Almond Flour
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!
Almond Flour Muffin Recipe FAQs
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.
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.
Almond flour muffins will rely on egg whites and baking powder to rise. In order to make sure they rise, beat the egg whites until it forms stiff peaks and make sure to gently fold them into the batter being careful not to overmix.
Almond flour is very absorbent and can become dry if overmixed causing denser baked goods. Always mix it by hand and only to combine the ingredients.
No, you can not substitute almond flour for all purpose flour. This Vivacious Life has a great guide for making substitutions.
Yes, almond flour is extremely low in carbs with only 1 net carb per 2 tablespoons of flour.
These muffins have 4 net carbs per muffin.
Serve Almond Flour Muffins with…
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 Low Carb Muffins with Almond Flour
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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I made these this morning and they are wonderful! My question is, could the batter be put into a loaf pan to make a loaf of bread instead of muffins?
I haven’t tried it in a loaf pan. I would suggest trying the mini loaf pans and see how that works. Let me know how it turns out.
Just made these on a cold, rainy day. They are wonderful! Can’t wait to surprise my hubby with these and a hot bowl of soup!
I love them with chili or soup, especially with the cold weather we are having this week!
I haven’t made these yet but can see the potential. Just querying 2 tablespoons of baking powder – not teaspoons? That’s a huge amount of baking powder. My usual blueberry muffin recipe – which is quite similar uses only 1.5 teaspoons.
It really is 2 Tablespoons. Since it doesn’t have wheat flour, it needs the baking powder. Would love to try your blueberry recipe.
Just made these for breakfast.! I added shredded carrots and zucchini and my 18 months old twins loved it! Thank you for sharing this recipe!
What a great idea!
I have always loved baked goods and these are great. I think they are most akin to corn bread and want to try them with green chillies. Thanks for the recipe, these are something I would love even if I wasn’t doing keto and could eat anything with no repercussions.
Green chilies would be great with these, glad you like them.
I make these all the time. They are my favorite low carb muffin! Today I had some extra batter after making 12 muffins so I decided to give scones a whirl with the left over batter. They came out great! I changed to convection baking for the scones. So good that I may need to whip up another batch for the freezer. Thank you for this recipe!!
Anjulee, I’m so glad you like them. You can also add sausage or ham and make them into a meal.
Yep, awesome.
OMG…Absolutely delicious! First bread item I’ve had for a week because of low-carb diet, and this muffin really hit the spot!!!
If you need some more bread options, try Foccacia Bread with almond flour, it’s fantastic.
Barbara, Have you made this muffin with AP flour and gotten same result? Thanks, Nancy
I have only tried them with almond flour. They might not stay together with all purpose flour.
Can you substitute plain Greek yogurt for the sour cream? I’m going to make them tomorrow, hopefully the hubby will like them since he needs to cut his carbs and sugar intake.
Yes, you can use greek yogurt, I would not use fat free though.