Savory keto Cheddar Jalapeno Muffins make a delicious low carb snack. Pair them with your favorite keto soups and stews or even turn them into a breakfast sandwich! Grain free.
Going way way back in the keto recipe archives and updating this delicious Cheddar Jalapeño Muffins recipe. I first made these in May of 2012 and decided they needed new photos and an updated and even lower carb recipe.
It’s no secret that I love my keto muffins. I’ve been having a love affair with muffins for a long time, and in fact, one of my first ever jobs was in a muffin shop called Mmmmarvelous Muffins. Not kidding!
And when I first realized that I was going to be a diabetic for life, the first low carb recipe I attempted to make was a blueberry muffin recipe. It was serviceable, but let’s be honest, I have come a long way since then. I think I may officially be the Keto Muffin Queen and my recipes and techniques have changed considerably.
I don’t know what exactly it is about muffins that I love so much, but they are an essential part of my life. Perhaps it’s that they are perfect any time of day. Muffins can be breakfast, they can be snack, and in a pinch, they can be lunch or dinner. And they are an infinitely portable, pop them in a bag and head out the door type of food. As a mother of three who is virtually always on the go, this makes me love them even more.
And muffins don’t have to be sweet. Savory muffins like these Cheddar Jalapeno Muffins are perfect for pairing with low carb soups, chili, or stew. They are wonderful as breakfast too, with a slather of butter. Or hey, why not make a keto breakfast sandwich out of them?
If you’re craving something else, try these Keto English Muffins.
Tips for Keto Cheddar Jalapeno Muffins
These tasty keto muffins are really quite simple to make, but here are few extra tips for success.
Fresh jalapeños are going to give you the best flavor but pickled will do in a pinch. If you like spice, don’t de-seed your peppers, since that is where much of the heat is.
Cut thin slices from one of the jalapeños for the tops of the muffins, as it makes a lovely presentation.
Grate your own cheese if you want to avoid the added starch in pre-shredded cheeses.
Fine blanched almond flour will give you the best results for ANY low carb muffin recipe. But coarser almond meal will work alright in this recipe if that’s all you can find.
You can use water instead of almond milk for the added liquid, if you prefer. Or a mixture of cream and water works well too.
Keto muffin batters tend to stick to paper liners, so either use parchment or silicone for these.
Testing for doneness: Because the cheese covers the top of the muffin, it can be hard to check for doneness. I found that these needed longer than some of my other muffin recipes, and I could tell they were done mostly by touch. But inserting a tester or a toothpick in the center is your best bet if you are having trouble.
Other Great Keto Jalapeno Recipes
Cheddar Jalapeno Muffins
- Preheat the oven to 325F and line a muffin pan with parchment or silicone liners.
- Cut 12 thin crosswise slices of jalapeño for the top of the muffins, and finely dice the remaining peppers.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and garlic powder. Stir in 1 cup of the cheese and the chopped jalapeños.
- Add the eggs, butter, and almond milk and stir to combine well. Divide the mixture among the muffins cups and top with the remaining cheese and a slice of jalapeno.
- Bake about 30 to 35 minutes, until the tops are set and just firm to the touch, and a tester inserted in the center comes out clean. Remove and let cool completely in the pan.