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.
Toni says
I loved it! It was such a huge hit!
Anna says
These muffins are fantastic! Love the spice from jalapenos!
Marla says
Carolyn, I made these today and they came out great! I used 1/2 cup HWC and 1/4 cup of water since I don’t have nut milks on hand. I also only had 4 oz of cheese (a mix of sharp cheddar and mozzarella) and they still came out wonderful!
Megha says
Great! Looking for something like this for a long time. What can be substituted for Xanthum gum?
Thanks much,
Megha
Diana says
These were phenomenal!!! I didn’t have Xanthan Gum so I left that out and I added about a 1/2 C of diced jalapeño. Just the right amount of spice and the cheese was sublime!!
Dense and filling, without the guilt 🙂
My husband had one and said he would eat 5 more!!
Great recipe!! Keep sharing em’
Maria says
I know I posted a comment on these about 4 months ago, but I don’t see it, so, since I plan on making these today, I’ll say that these were wonderful! I’ll just have to add more jalapeno 🙂 Why did it take me so long to make another batch you ask? BECAUSE I’m always trying something new from you. So many recipes, so little time ::sigh:: Thank you.
Jo says
This is the second recipe of yours that I’ve recently made, and now I’m addicted to your blog!
These turned out really well, with a nice muffin texture (I used the fine Honeyville almond flour). I went a little light on the jalapenos, but next time I think I’ll add a few more. What’s great is these keep really well in the frig–I just nuked them for 30 seconds or so and enjoyed with cream cheese.
Thanks!
Nita says
I made a batch of these the other day. They came out great but there were a couple of things I wasn’t a huge fan of – the “slimy” feel from the flax comes through quite a bit and there was a slight ammonia smell from the baking soda. So I sliced the muffin, toasted it in butter, slathered it with neufchâtel cheese and some green hot sauce and they’re absolutely wonderful! Next time I might try replacing 4 tbsp of flax with 2 tbsp whey protein and 2 tbsp coconut flour to lighten it a bit (increase liquid to match) and adding 2 tsp baking powder instead (no baking soda). But I think if you plan to toast it, the denser texture will work better. I might also try baking it in a 7.5″ loaf pan. Thanks so much for posting such wonderful GF-LC recipes!
Jaime says
I came across this recipe this morning and was thrilled that I already had everything to make them. I just ate one (after waiting very impatiently for them to cool) and they are so good! These will be a new staple in our house, I’m thinking these will make great road trip snacks. I might throw in some sauteed onions next time too. Thanks for the recipe!
Anita says
Jum Jum Jum…..
These are soooooo good.
I ate 6 in the last 3 days.
the rest is in the freezer.
Next time i might make them with some spicy dutch cheese (I am from the netherlands) and maybe ad some union and garlic powder.
But they do not need it they are great.
Next time I am going to ad bleuberries and sunfower seeds because I have thos in the house. (and leave the cheese and peppers out of course).
I love this recipe and hopefully use it over and over agian.
As I am not alergic to gluten I used plain milk and did not use the xanthan gum because I could not find it.
angela says
Carolyn,
Have you tried making any savory muffins like this but adding, say, breakfast sausage or bacon or something to make it like a breakfasty type muffin? I haven’t tried these yet but it is on my list for the near future (getting ready to do a 7 day detox and can’t eat eggs, dairy during that time). Thanks!
Angela
Buttoni says
These look amazing, Carolyn. Love jalapeno/cheese breads of all kinds. I look forward to trying these out!
Sandi DeFalco says
Oh Carolyn, these look right up my alley! Sort of like a huge jalapeno popper (I hope anyway). I was reading the comments and saw that a muffin top pan was mentioned, that’s a great idea too, since I hardly use mine! Looking forward to the soup recipe soon.
Keep those recipes coming!
Rene Hughes says
Carolyn I love your recipes! Thanks for making it easier to eat grain free and sugar free! Since you are so fond of muffins…have you ever made a re-make of a Bran Muffin? One of my favorite muffin recipes was the refrigerator bran muffins using buttermilk and a box of bran cereal. When I think of things I don’t get to enjoy anymore that Bran Muffin Recipe is at the top of the list. Would love to see what you come up with for that! Thanks!
Carolyn says
Hi Rene, I haven’t tried to recreate plain bran muffins but I did make these Pumpkin “Bran” muffins. I may attempt a regular kind at some point! https://alldayidreamaboutfood.com/2012/09/pumpkin-bran-muffins-low-carb-and-gluten-free.html
Cindy Sampey says
Hi, I am going to make the muffins today, but also need some “sandwich bread”. I am going to put some of the batter (maybe 2) in my muffin top pan. Since the batter will be spread more thinly than in a regular muffin pan, do you think they will need to bake at the same temperature and for the same amount of time? Thanks for any tips or suggestions.
Carolyn says
Bake them at the same temp but I’d say start with 10 to 12 minutes, then do a few more minutes and a few more until they feel done.
Cindy Sampey says
Ok, thanks so much Carolyn – love your blog and all your recipes – they really help me eat good food and keep my blood sugar in check.
Vanderbilt Wife says
Carolyn, I hope you didn’t think you were an SRC orphan today! I thought someone was going to link my post up but they didn’t. I made your lovely muffins!
Carolyn says
Thanks for letting me know! Did you manage to get it linked?
Emily @ Life on Food says
I am dreaming about muffin shops. What a wonderful idea! Great muffin, I have been saving this post for a while.
Moira Richardson says
These were great! I didn’t have any picked jalapenos, so I left those out and added in garlic powder and Emeril essence instead — also, I didn’t have any xanthum gum so I left that out too — they probably didn’t rise as much as yours but they were delicious anyway. Thanks for the recipe. Off to try another one for today’s breakfast 🙂
liam low carb says
Cheddar and jalapenos, one of those i would not normally put in a muffin but they do sound like they could work very well together!
Roxana GreenGirl says
Muffins along with granola/snack bars are my favorite things to pack. Since most of the day I'm chasing my kiddo in the park 🙂
I love the savory twist, looks much better than a packed sandwich 🙂