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
Cranberry Jalapeno Cornbread Muffins
Bacon Wrapped Chicken with Jalapeno Cream Sauce
Cheddar Jalapeno Muffins
Ingredients
- 2 medium jalapeños, divided
- 2 cups almond flour
- ¼ cup coconut flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 ½ cup shredded cheddar cheese, divided (about 6 ounces)
- 4 large eggs
- 6 tablespoon butter, melted
- ¾ cup unsweetened almond milk
Instructions
- 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.
Cindy says
These muffins are buttery and cheesy,, a little spice from the jalepeno, delicious and guilt free! Love them!
Zhenya says
These are so yummy! We ended up eating them for dinner and skipped the rest of what we had planned to make. They were so good, it was hard to stop eating them!
Wendy says
I like the jalapeno and cheddar combination. The texture is spot on. If you like cornbread, then this will be similar. They freeze nicely and they are pretty too!
Archie says
These turned out to be so delicious – like from a high end bakery! I baked them in a rectangular pan and they took about 5-7 minutes longer than stated in the recipe. Thank you, Carolyn – you are a genius!
Diane says
I have not made these yet, but just wondering why the recipe calls for almond AND coconut flour… is it a flavoring issue? I only have almond flour and wondering if I really need to use the 2 different kinds.
Carolyn says
Nope, it’s a consistency issue.
Cynthia Parker says
These savory muffins are AWESOME. I will be making more very soon!
Chantal says
Rare 5 !
Tasty and great texture. I used my own pickled jalapeno. I put them on paper towel first.
Soooooo good. I’ll be checking your other recipies.
Thanks.
Carolyn says
Thanks so much!
Liz says
Hello! Can I make these mini? I only have a mini pan. If so, how long would you expect them to bake? Thanks for your delicious recipes!
Carolyn says
Sure, but I don’t have a clue how long since I didn’t make mine that way. Start with 10 minutes and check frequently after that.
Brandy says
Amazingly delicious! This is the best low carb muffin recipe I have ever had!
Julie says
Just finished making my 4th batch of these, as my garden has a bumper crop of jalepenos. Amazing! (Next recipe I try is the bacon wrapped chorizo stuffed jalepenos.
I did double batches, using silicone muffin tins in a sheet pan. Makes a perfect 24 muffins. Followed the recipe as is the first time, (OK, not quite as I used 8 small vs 4 medium jalepenos,) but as dairy protein triggers my eczema and DH is trying to minimize consuming cholesterol, I used coconut oil for the butter in this last batch and eliminated the cheese topping, only using 1C cheese per batch. Not quite as pretty but just as tasty and a little less oily.
This recipe is a keeper on steroids. Thank you so much for all your hard work. I can’t tell you just how many times I have referred people to your website!
Anita says
I made them yesterday and they are Delicious!
Baked them in the Airfryer on 155 celcius gor 20 minutes.
Ana says
Ridiculous. Everything Carolyn puts on here is INSANELY delicious.
Emily says
Delicious!
Jlickman says
These are absolutely delicious!
Wendy says
These are really excellent! I highly recommend them.
Sharon Everett says
Hi Carolyn,
Just finished making these…DELICIOUS! Looking so forward to having these muffins with chili, soups and my 90 year old Mama will surely love them with her collard greens:) . I’m going to try making bread stuffing with them some how for Thanksgiving. Thanks so much for all your recipes!
Sharon
Carolyn says
That’s a great idea!
Slavka says
Made these on the weekend and they’re delicious. Am going to make some more to take with me on a girls weekend away! Will add more jalapeño this time. Very easy recipe too. Thank-you.
Aimee Shugarman says
Made these with chili last night. PERFECTION
Jen says
These were so good! The perfect addition to our Sunday BBQ dinner.
Lori says
Love these alongside a big bowl of chili!