Cheesy Almond Flour Muffins (Low Carb, Gluten-Free)

Published: Jan 12, 2017 · Modified: Aug 17, 2025 by Barbara Curry

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Warm, cheesy, and tender, these almond flour muffins are the kind you’ll want to keep on repeat. The almond flour gives them a rich, slightly nutty flavor that feels special, while the gooey cheese makes them perfect with soup, chili, or even breakfast. They’re naturally gluten-free and low carb, but what you’ll really notice is how soft and delicious they are fresh from the oven.

A basket of muffins with almond flour in a red checked napkin. — *These cheesy almond flour muffins bake up golden and tender, with plenty of savory flavor in every bite.*

The Secret’s in the Almond Flour

Cheesy almond flour muffins are tender, savory, and full of melted cheese. They’re the kind of muffins you can set out with a pot of chili or sneak for breakfast, and nobody at the table is going to ask if they’re “gluten-free.” They’ll just ask for seconds. Almond flour gives them a slightly nutty flavor and softer texture than muffins made with regular flour, and as a bonus, they’re naturally low carb.

I can tell you how much I love these muffins, but don’t just take my word for it. A reader recently wrote:

Featured reader review

“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.”
Shannie

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I couldn’t agree more—the herbs sound amazing, and now I’m tempted to try her version myself.

I’ve been baking with almond flour for years now, almond flour bread, and cheesy sausage balls are my favorites, and every single time I serve one of those recipes, people are surprised when I tell them what they’re made with. These muffins get that same reaction. They don’t taste like a substitute. They taste like a really good muffin.

Why almond flour works so well here

Almond flour makes these muffins moist and tender, never crumbly or dry. It also makes them a little more filling than your average muffin, which means they’re great to keep on hand. You can bake a batch, freeze half, and warm them up whenever you need a quick side or snack.

And they’re easy to customize. Stir in chives for freshness, switch to pepper jack for a kick, or fold in some cooked bacon if you want something more breakfast-y. If you’re after a heartier texture, almond meal works too, though I usually reach for super-fine almond flour for a lighter bite.

A muffin made with almond flour on a plate with a slice of butter.

You don’t need a long shopping list either. Almond flour, eggs, and sour cream are the base, and from there it’s all about the cheese. Cheddar and mozzarella are great, but honestly, use whatever you have. Check the recipe card for the full list of ingredients, but those three are what give these their texture and flavor.

Easy Steps, Big Payoff

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:

Whisk the dry ingredients.
Whisk the wet ingredients.
Stir it all together with the cheese, and bake.

That’s it. No mixer, no long prep time, just cheesy muffins in about 20 minutes.

A pile of cheesy muffins with almond flour.

Once they’re cool, stash them in an airtight container or the freezer. They’ll last for weeks, and a quick warm-up in the toaster oven brings them right back to life.

We’ve been eating them on repeat with soup during chilly Carolina evenings. I even tried a batch with bacon (thanks to a reader suggestion), and now I can’t stop making them that way for breakfast.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Cheesy muffins with almond flour in a basket with a red napkin.

Cheesy Almond Flour Muffins (Low Carb, Gluten-Free)

Author: Barbara Curry

4.12 from 53 votes

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PREP: 15

COOK: 12

TOTAL: 27

Servings:

Ingredients

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.