These savory low carb muffins are full of cheese and garlic flavor. They taste like garlic bread in muffin form. They are easy to whip up and everything can be mixed with a whisk, no mixer needed.
These muffins are so cheesy and garlicky, they completely satisfied my craving for garlic bread. They are an easy side dish to make.
Low Carb Flour
I used superfine blanched almond flour for the low carb flour in this recipe. The almond flour gives these muffins a tender and light crumb. I have not tested this recipe with other low carb flours so I do not have any suggestions for a substitute.
For the cheeses, I used a combination of mozzarella and parmesan. You can substitute with other cheeses if you prefer a different cheese. I think cheddar would work well too. I used parmesan since it is used in garlic bread. And I chose mozzarella for the nice cheese pull.
The sour cream really helps to keep the muffins tender and moist so don’t leave it out. If you don’t have sour cream, you can substitute with Greek yogurt.
I used some chopped parsley because that is usually a garlic bread garnish, but you can add other herbs. Chives, rosemary and thyme are all good options.
More Keto Side Dishes
- Low Carb Keto Biscuits
- Keto Copycat Red Lobster Biscuits
- Cheesy Zucchini Muffins
- Keto Garlic Rolls
- Garlic Parmesan Zucchini Bread
Keto Garlic Bread Muffins
- 2 ½ cups superfine blanched almond flour
- 2 tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/3 cup unsalted butter melted
- 3 large eggs
- 1/3 cup almond milk unsweetened
- 1/2 cup full fat sour cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup freshly shredded or grated parmesan cheese divided
- 2 tsp finely chopped parsley
- Preheat oven to 350°F. Line a muffin pan with paper liners. You will only need 11 liners. I recommend using parchment muffin liners because the muffins will easily come off and won't stick to the liners.
- In a large bowl, add almond flour, baking powder, garlic powder, onion powder and salt. Whisk until evenly combined.
- In a separate large bowl, add butter, eggs, milk, sour cream. Whisk until batter is smooth.
- Pour the dry ingredients into the wet ingredients bowl. Whisk until batter is evenly combined.
- Stir in the mozzarella, half of the parmesan and the parsley until evenly mixed.
- Using an ice cream scooper, divide batter evenly between the liners. The batter should reach near the top of each liner.
- Sprinkle remaining parmesan cheese over the tops of the muffins.
- Bake muffins 22-25 minutes. The tops of the muffins should be golden brown and a toothpick inserted should come out clean when the muffins are done. Muffins are best enjoyed warm. You can garnish more fresh parsley over muffins before serving.
- I used these parchment cupcake liners.*
- I used Kirkland Signature superfine almond flour.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Can I use fresh garlic (if I use my magic bullet to finely chop them), instead of garlic powder?
Yes, but you should add more. For this recipe, one teaspoon of garlic powder is equal to about 3 to 4 garlic cloves.
How many muffins does the recipe make and do these freeze well? Thanks in advance!
This recipe makes 11 muffins – this information is included in the recipe card. We haven’t tried freezing them so can’t say for sure how they will hold up.
I did sub mozz with cheddar and they taste great! Can the leftovers be left out or do they need to be refrigerated? Thanks!
I’m glad they turned out well. I recommend storing them in the fridge
I made this yesterday (1/2 the recipe since there is only me) and they came out wonderful! Thank you!
I’m so happy they turned out well!
I made these for my brother who is diabetic and used to be a chef. We both thought they were an amazing addition to both of our carb restricted diets! All the flavor but very few carbs!
I’m so glad you both liked them!
Tried this recipe with a few modifications. Added grated garlic,onion and used olive oil instead of butter. Also used coriander for garnish and 2% milk instead of almond milk. Came out really well. Thank you for the recipe.
I’m glad it worked out for you!
Cant wait to try this out!
Wondering if it’s possible to sub out almond milk and use half and half (or a combination of heavy cream and water) instead?
i think it should work
Wow, these are excellent ! They remind me of Red Lobster biscuits, yet without the blah feeling after eating them. I made them tonight with ham and cabbage; can’t wait try them with chili. They are so moist and dense, they don’t seem like they could be low carb. Thank you for a wonderful recipe !
I’m so glad you liked them!
Where does the 1g of sugar come from?
I love how easy these were to get together! I served them with some low carb meatballs and sauce! My husband is now using them for a quick breakfast sandwich! Soooo good! Thanks for sharing your recipe!
I’m so glad you tried and liked the recipe!
The aroma as these baked had everyone waiting at the oven door. They turned out perfectly and are delicious with a slab of butter. Thank you for a simple but tasty recipe.
I’m so glad you enjoyed!
Looks really yummy! Will cow milk work in place of almond milk?
Could these be made in silicone muffin pans? I have the mini bread loaf pans? Thoughts?
I think so but they may be hard to remove in silicone molds
Can milk be substituted for almond milk?