Who doesn’t love a warm, cheesy muffin with a hint of garlic? These Keto Garlic Parmesan Muffins are perfect for anyone craving a low-carb snack, a savory breakfast, or even a side dish to your favorite keto-friendly soup or salad. They’re loaded with flavor, easy to make, and—most importantly—they’re keto-approved. No fancy ingredients, no tricky techniques, just good old deliciousness.
In this article, I’ll break down everything you need to know, from the simple ingredients to tips for making them perfect every time. Let’s get baking!
Why You’ll Love These Muffins
- Keto-Friendly: Low in carbs but packed with flavor.
- Quick and Easy: Ready in under 30 minutes.
- Versatile: Great as a snack, breakfast, or even a side dish.
- Cheesy Goodness: Parmesan takes the spotlight with its nutty, salty taste.
Ingredients You’ll Need
These muffins don’t require anything fancy. You probably already have most of the ingredients if you’re following a keto lifestyle.
Dry Ingredients:
- 2 cups almond flour: This keeps the muffins low-carb while adding a slightly nutty flavor.
- 1 teaspoon baking powder: Helps the muffins rise and stay fluffy.
- 1/4 teaspoon garlic powder: Adds a subtle garlic kick.
- 1/4 teaspoon onion powder: Balances out the garlic.
- 1/2 teaspoon salt: Enhances all the flavors.
Wet Ingredients:
- 3 large eggs: These hold everything together and add some structure.
- 1/4 cup unsalted butter (melted): Keeps the muffins moist and adds richness.
- 1/3 cup sour cream: Makes the muffins soft and tender.
Cheese:
- 1/2 cup grated Parmesan cheese: The star of the show. You can use pre-grated or grate it fresh for even more flavor.
Optional Add-Ins:
- 1 tablespoon chopped parsley: For a fresh, herby touch.
- 1/4 cup shredded mozzarella: If you want them extra cheesy.
How to Make Keto Garlic Parmesan Muffins
The process couldn’t be simpler. Even if you’re not a confident baker, you’ve got this.
1. Preheat the Oven
Set your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well with butter or non-stick spray.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, baking powder, garlic powder, onion powder, and salt. Make sure there are no lumps.
3. Combine the Wet Ingredients
In another bowl, beat the eggs, then whisk in the melted butter and sour cream until smooth.
4. Bring It All Together
Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined—don’t overmix, or the muffins might turn out dense.
5. Add the Parmesan
Fold in the Parmesan cheese and any optional add-ins like parsley or mozzarella.
6. Fill the Muffin Tin
Scoop the batter evenly into the prepared muffin tin. The mixture should make about 8–10 muffins, depending on the size of your tin.
7. Bake
Pop the muffins into the oven and bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Tips for Perfect Keto Muffins
- Use Fresh Ingredients: Almond flour and baking powder lose their potency over time. Fresh ingredients mean fluffier muffins.
- Don’t Skip the Liners: Keto muffins can stick to the pan more than regular ones, so liners are your best friend.
- Customize the Cheese: Try swapping Parmesan for Asiago or Pecorino Romano for a fun twist.
- Make Them Mini: Use a mini muffin tin for bite-sized snacks. Just reduce the baking time by 5–7 minutes.
- Store Properly: Keep leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
What to Serve with Keto Garlic Parmesan Muffins
These muffins are a superstar on their own, but they also pair beautifully with:
- Soups: Tomato basil or creamy broccoli cheddar.
- Salads: Caesar salad or a simple arugula and avocado mix.
- Breakfast: Serve alongside scrambled eggs and bacon for a filling meal.
Why These Muffins Fit Perfectly Into a Keto Diet
Each muffin has about 2–3 grams of net carbs, making them an ideal snack or side for anyone keeping their carb count low. They’re also high in healthy fats, which help keep you full and energized.
Variations to Try
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the batter.
- Herb-Infused: Toss in some dried Italian seasoning or fresh chopped rosemary.
- Meaty Option: Stir in some cooked, crumbled bacon or diced ham.
My Story: A Muffin to Save the Day
I whipped up a batch of these muffins one rainy Sunday morning when the pantry was looking pretty bare. My kids were skeptical at first (where’s the sugar?), but as soon as they smelled the garlic and cheese wafting through the kitchen, they were all in. We ate them with scrambled eggs, and there wasn’t a crumb left. Even my picky eater asked if we could make them again the next day.
Conclusion on Keto Garlic Parmesan Muffins
These muffins are simple, tasty, and totally satisfying. Whether you’re new to keto or a seasoned pro, they’re a recipe worth keeping in your back pocket. Give them a try, and I promise they’ll become a regular in your meal rotation.
So grab your mixing bowl and let the cheesy, garlicky magic begin. Don’t forget to let me know how they turned out!
PrintKeto Garlic Parmesan Muffins Recipe
Cheesy, garlicky, and low-carb, these Keto Garlic Parmesan Muffins are the perfect snack, breakfast, or side dish. Made with simple ingredients like almond flour, Parmesan, and garlic, they’re soft, flavorful, and keto-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8–10 muffins 1x
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: American, Keto, Low-Carb
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1/3 cup sour cream
- 1/2 cup grated Parmesan cheese
- Optional: 1 tablespoon chopped parsley or 1/4 cup shredded mozzarella
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it.
- In a bowl, mix almond flour, baking powder, garlic powder, onion powder, and salt.
- In another bowl, whisk eggs, melted butter, and sour cream until smooth.
- Combine the wet and dry ingredients, stirring until just mixed.
- Fold in Parmesan cheese and any optional add-ins like parsley or mozzarella.
- Scoop the batter evenly into the prepared muffin tin.
- Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Store muffins in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Reheat in the microwave or oven before serving for the best flavor and texture.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 Sugar: 1g Sodium: 200mg Fat: 12g Saturated Fat: 5g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 3g Fiber: 1g Protein: 6g Cholesterol: 50mg
Frequently Asked Questions (FAQs)
Can I make these dairy-free?
You can try swapping the butter and sour cream for coconut oil and unsweetened coconut yogurt. For the cheese, use a dairy-free alternative. Just know the flavor and texture will change slightly.
Can I freeze these muffins?
Absolutely! Let them cool completely, then store them in an airtight container or freezer bag. Reheat in the microwave or oven when you’re ready to eat.
Why did my muffins turn out dry?
This can happen if you overbake them or don’t measure your almond flour correctly. Be sure to spoon the flour into the measuring cup and level it off instead of scooping directly.
Can I use coconut flour instead of almond flour?
Not directly. Coconut flour is much more absorbent, so you’d need to adjust the quantities and add more liquid. Stick to almond flour for the best results.