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.

Keto Garlic Parmesan Muffins: The Snack You’ll Make Again!

Keto Garlic Parmesan Muffins Recipe

Print 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.

Author: Jane Summerfield
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

Scale

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

Cook Mode Prevent your screen from going dark

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

Find it online: https://www.wellnesswarrior.org/keto-garlic-parmesan-muffins/