Keto Cheesy Herb Muffins - Low Carb
These Keto Cheesy Herb Muffins make the perfect low carb side to soups, chilis, and even your favorite Keto breakfast of bacon and eggs! Gluten free!
These Keto Cheesy Herb Muffins make the perfect low carb side to soups, chilis, and even your favorite Keto breakfast of bacon and eggs! Gluten free!
- 2 eggs
- 2 teaspoons baking powder
- 1/4 teaspoon garlic powder
- 1/2 cup shredded sharp cheddar cheese
- 6 tablespoons butter
- 3/4 teaspoon kosher salt
- 3 tablespoons coconut flour
- 1 teaspoon granulated erythritol sweetener
- 1 cup superfine blanched almond flour
- â¼ teaspoon xanthan gum
- 1/2 teaspoon fresh thyme leaves
- 1/3 cup unsweetened almond milk
- Carbohydrate 5.13922316508079 g
- Cholesterol 32.9421657307019 mg
- Fat 18.4738888690453 g
- Fiber 1.74855616855621 g
- Protein 4.43146845037197 g
- Saturated Fat 13.4405857088946 g
- Serving Size 1 1 muffin (80g)
- Sodium 279.66294529186 mg
- Sugar 3.39066699652458 g
- Trans Fat 1.16916212023652 g
- Calories 198 calories
Step-by-step
- Preheat the oven to 375°F.
- Grease or line a standard cupcake pan with 8 muffin cups.
- Place the butter in a medium-sized microwave safe bowl.
- Microwave on high, uncovered, for 30 seconds or until melted.
- Add the sweetener, almond flour, coconut flour, salt, garlic powder, baking powder, xanthan gum, eggs, fresh thyme, almond milk and cheddar and mix well with a fork.
- Spoon the batter into the muffin cups, about 2/3 full.
- Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
Almond flour requires xanthan gum to mimic the gluten network that normally traps gas bubbles in traditional wheat pastries. Without gluten proteins, low-carb batters lack structural elasticity. Adding a tiny fraction of xanthan gum creates a pseudoplastic matrix that thickens the batter and prevents the structure from collapsing before the eggs coagulate. Superfine blanched almond flour provides moisture through its high lipid content, while coconut flour acts as a necessary desiccant, aggressively absorbing excess liquids due to its high fiber density. Balancing these two flours is chemically critical because coconut flour absorbs roughly four times more liquid than grain-based flours. Altering this ratio without adjusting the liquid will result in a dry, crumbly product rather than a tender crumb. Sharp cheddar cheese introduces protein and fat that melt into pockets of savory oil during baking, enhancing mouthfeel and balancing the mineral bitterness of almond flour. The inclusion of garlic powder and fresh thyme contributes volatile organic compounds that bind to the dairy fats, intensifying the overall aroma through fat-soluble flavor retention. Baking these at 375 degrees Fahrenheit ensures rapid heat transfer, allowing the baking powder to release carbon dioxide gas efficiently while the exterior sets. Fill each standard cupcake tin two-thirds full to leave adequate thermal expansion space for the batter to rise without spilling over the rim. Pull the batch from the oven at the twenty-two-minute mark once an inserted wooden toothpick emerges entirely clean of wet residue. Allow the baked goods to cool completely on a wire rack to let the starch and protein bonds set fully, yielding a stable structure that can be stored in an airtight container at room temperature for up to three days.
