These savory, cheesy keto muffins are super tender, moist, and flavorful. Flecks of fresh jalapeño give them a little kick of spice too! Serve them warm out of the oven with a bowl of keto chili for the perfect comfort food meal.
Sometimes I forget how versatile muffins can be. You can make the classics, like Keto Blueberry Muffins, or get a little creative like Cinnamon Roll Protein Muffins. And of course, they can also be savory like these Keto Cheddar Jalapeño Muffins. I’ve had this recipe on my website since 2012, but I’ve since update it to make it even lower in carbs.
Muffins are an essential part of my healthy, low carb diet and I often credit them with keeping me on track. They can be breakfast, they can be snack, and in a pinch, they can be lunch or dinner. And they are infinitely portable – just pop them in a bag and head out the door. I even take them with me as low carb travel snacks.
This savory version is so tender and delicious, my family has requested them again and again!
Why you will love this recipe
- Buttery, cheesy flavor: These muffins are so tender, with a deliciously cheesy crust on top!
- Kick of spice: Jalapeños and cheddar go so well together. Of course, you can leave them out if you really don’t like them. T
- Easy to make: It only takes 15 minutes to prep these muffins and get them in the oven!
- Perfect side dish: They pair perfectly with your favorite soups and stews. They’re also delicious with Keto Pulled Pork or Chile Colorado.
- Freezeable: Make a big batch and toss them in the freezer for any time you need an easy snack or breakfast.
- Low Carb: They have only 6.2g carbs per muffin.
Reader’s Thoughts
“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!” — Zhenya
Ingredients you need
- Jalapeños: 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.
- Almond flour: 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.
- Coconut flour: These muffins are made mostly with almond flour, but I added a bit of coconut flour for consistency.
- Shredded cheddar cheese: Grate your own cheese if you want to avoid the added starch in pre-shredded cheeses.
- Unsweetened almond milk: 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.
- Kitchen staples: Eggs, butter, garlic powder, baking powder and salt.
Step by Step Directions
- Cut the jalapeños: Cut 12 thin crosswise slices of jalapeño for the top of the muffins, and finely dice the remaining peppers.
- Mix the dry ingredients: 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 wet ingredients: Add the eggs, butter, and almond milk and stir to combine well.
- Fill the muffin cups: Line a muffin pan with parchment or silicone liners. Divide the mixture among the muffins cups and top with the remaining cheese and a slice of jalapeño.
- Bake the muffins: Bake at 325ºF for 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.
Tips for Success
I always recommend silicone or parchment muffins liners, as paper can stick badly to keto muffins.
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.
Keto flour options: Don’t want to use coconut flour? Try adding another 1 cup of almond flour instead. Want to use all coconut flour and no almond? Use the same amounts I use in these Keto Rhubarb Muffins, leave out all the sweetener and spices, and add the cheese and jalapeño listed here. I can’t advise exactly how long they will take to bake so please keep your eye on them in the oven.
Frequently Asked Questions
Jalapeños are a wonderful way to add flavor to keto recipes. A single small pepper (14g) has only about 1g of carbs, according to the USDA. This recipe uses 2 medium peppers so it only adds about 3 to 4 grams of carbs for the entire recipe of 12 muffins.
Store these savory muffins in a covered container the fridge for up to 8 days. You can also freeze them for several months.
This keto cheddar jalapeño muffin recipe has 6.2g of carbs and 3.0g of fiber per serving. That comes to 3.2g net carbs per muffin.
Cheddar Jalapeno Muffins
Ingredients
- 2 medium jalapeños, divided
- 2 cups (224 g) almond flour
- 1/4 cup (30 g) coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 1/2 cup (169.5 g) shredded cheddar cheese, divided, (about 6 ounces)
- 4 large eggs
- 6 tbsp (85.21 g) butter, melted
- 3/4 cup (177.44 ml) unsweetened almond milk
Instructions
- Preheat the oven to 325ºF 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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These muffins are buttery and cheesy,, a little spice from the jalepeno, delicious and guilt free! Love them!
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!
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!
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!
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.
Nope, it’s a consistency issue.
These savory muffins are AWESOME. I will be making more very soon!
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.
Thanks so much!
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!
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.
Amazingly delicious! This is the best low carb muffin recipe I have ever had!
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!
I made them yesterday and they are Delicious!
Baked them in the Airfryer on 155 celcius gor 20 minutes.
Ridiculous. Everything Carolyn puts on here is INSANELY delicious.
Delicious!
These are absolutely delicious!
These are really excellent! I highly recommend them.
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
That’s a great idea!
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.
Made these with chili last night. PERFECTION
These were so good! The perfect addition to our Sunday BBQ dinner.
Love these alongside a big bowl of chili!