Keto Meatloaf Muffins Recipe
Juicy keto meatloaf muffins baked in muffin tins for quick low carb meals. Easy, flavorful, freezer-friendly, and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10–12 muffins 1x
- Category: Dinner
- Method: Baking
- Cuisine: American, Keto, Low-Carb
Ingredients
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1 lb ground beef (80/20)
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½ lb ground pork
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2 large eggs
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½ cup grated Parmesan cheese
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¼ cup almond flour
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½ onion, finely chopped
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2 garlic cloves, minced
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2 tbsp heavy cream
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1 tbsp Worcestershire sauce (sugar-free if possible)
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1 tsp salt
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½ tsp black pepper
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1 tsp dried oregano
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1 tsp smoked paprika
Topping
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½ cup sugar-free ketchup
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1 tbsp apple cider vinegar
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½ tsp mustard powder
Instructions
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Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
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In a large bowl, mix ground beef, ground pork, eggs, Parmesan, almond flour, onion, garlic, cream, Worcestershire, and seasonings until just combined.
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Divide mixture into muffin cups, filling almost to the top.
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Mix topping ingredients in a small bowl, then spread over each muffin.
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Bake for 20–25 minutes, until internal temp reaches 160°F (71°C).
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Let muffins rest 5 minutes before serving.
Notes
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Use 80/20 beef for best flavor and juiciness.
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Store in fridge up to 4 days or freeze for 3 months.
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Each muffin has about 2–3 net carbs depending on ingredients used.
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Try adding cheese cubes in the middle for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Sugar: 1g Sodium: 420mg Fat: 16g Saturated Fat: 7g Unsaturated Fat: 8g Trans Fat: 0g Carbohydrates: 3g Fiber: 1g Protein: 16g Cholesterol: 90mg
Find it online: https://www.wellnesswarrior.org/keto-meatloaf-muffins/