Gooey cheesy garlic bread muffins – these delicious low carb muffins taste just like your favorite garlic bread. A wonderful keto bread recipe that’s great for breakfast, lunch, or dinner. This post is sponsored by Bob’s Red Mill.
Some ideas are really really great as ideas but they just don’t pan out during execution. You go back to the drawing board and you tweak a little and you try again, and they still don’t quite work. And once again, you go back to the well of knowledge, trying to pinpoint just what’s not working. You think you have it, you think you’re onto something, and you try once more. And while it’s not an outright failure, nor is it a resounding success. At this point, you know you need to give up…maybe not forever, but for now. Time to move on and move forward with other ideas. Perhaps you will come back and revisit the original eventually, but you know you need to shelve it for the time being.
Such was the case for some breakfast cookies I was planning on making to showcase a Fuel Your Awesomeness campaign with Bob’s Red Mill. They would have been delicious flourless chocolate cookies packed with healthy fats and protein, if I could have gotten them to stay together. They were definitely delicious, but they crumbled every time you tried to pick them up. My daughter said they reminded her of Kinetic sand, a kind of crumbly play sand my kids had when they were younger. But honestly, I think the Kinetic Sand held together better than these cookies! I tweaked them several times, adding some chia seed to bind them…but it only made them crunchy and still prone to crumbling at the slightest touch. Then I added some of Bob’s chocolate protein powder, thinking that might be the key. Nope, no go. Everything I know about baking low carb cookies told me these should work. But they just didn’t want to cooperate.
It was rather comical, really. I am so used to having the magic low carb baking touch that I was shocked these cookies defied me. I couldn’t seem to bend them to my will, no matter what I did. I was definitely stumped but I knew I had to give it a rest and move on. They would have fit so well with the Fuel Your Awesomeness campaign, because my vision was for delicious keto cookies jam-packed with the fuel for your day. But then I realized that just about anything I make with Bob’s Red Mill products is awesome fuel for your day. You know how that commercial say “America Runs on Dunkin'”? Well if it was about me, it would probably say “Carolyn runs on Bob’s Red Mill”.
And I already had these gorgeous keto garlic bread muffins in my recipe queue, patiently waiting to be shown to the world. They were so good and really, would be perfect low carb, grain-free fuel for anyone’s day. They would be ideal for breakfast, lunch, or dinner. Or a great on-the-go snack. How can you go wrong with garlicky cheesy muffins made with Bob’s almond flour? These are my low carb take on a lovely recipe I saw from RecipeTin Eats. I took my cues from that recipe, putting cheddar cheese in the muffin batter (I used Cabot Seriously Sharp because it has such great flavour) and mozzarella in the middle of the muffin for extra gooeyness. Then drizzling those gorgeous muffins in garlic butter. Oh, so good.
I would happily fuel my awesomeness on these muffins every day. Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.
- 6 tbsp butter melted
- 5 cloves garlic pressed or finely minced, divided
- 1/2 cup sour cream
- 4 large eggs
- 1 tsp salt
- 3 cups almond flour
- 2 tsp baking powder
- 1 cup shredded Cheddar cheese I used Cabot Seriously Sharp
- 1/4 cup chopped parsley
- 4 ounces shredded mozzarella
- Sea salt for sprinkling
Preheat the oven to 325F and grease a standard-size non-stick muffin tin very well. Set the muffin tin on a large rimmed baking sheet (to catch the drips).
Combine the melted butter and 3 cloves of the garlic. Set aside.
In a high-powered blender or a food processor, combine the sour cream, eggs, remaining garlic, and salt. Process until well combined. Add the almond flour, baking powder, cheese, and parsley and process again until smooth.
Divide half of the batter between the prepared muffin cups and use a spoon to make a small well in the center of each.
Divide the shredded mozzarella between the muffins, pressing into the wells. Drizzle with about 1 tsp of the garlic butter mixture.
Divide the remaining batter between each muffin cup, make sure to cover the cheese as best you can. Brush the tops with the remaining garlic butter and sprinkle with sea salt.
Bake 25 minutes or so, until tops are golden brown and just firm to the touch. These will drip a lot of oil as they bake and it may spill over the sides a bit (hence the baking sheet underneath - to save your oven!).
Remove and let cool 10 minutes before serving. They are fantastic still warm from the oven with the cheese still gooey. They are great cool too and warm up nicely.