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.
Delicious savory garlic and cheese muffins that taste just like garlic bread. Your whole family will be begging for more.
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
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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).
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Combine the melted butter and 3 cloves of the garlic. Set aside.
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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.
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Divide half of the batter between the prepared muffin cups and use a spoon to make a small well in the center of each.
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Divide the shredded mozzarella between the muffins, pressing into the wells. Drizzle with about 1 tsp of the garlic butter mixture.
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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.
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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!).
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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.
Sylvia says
Just curious… could I use rice flour instead of almond?
Carolyn says
No, not really. Rice flour behaves VERY differently than almond flour. I would search out a basic rice flour recipe and then modify the flavours to mimic this.
polly hathaway says
I was wondering if coconut flour could be substituted
Carolyn says
Not in this recipe, no.
Dana says
Saw this pop up on Facebook this morning and I had all the ingredients! Oh, happy day! They were delicious! Seriously trying to keep myself from eating all of them. Even my lowish-carb eating husband loved them! I want to take these camping next week. Do they freeze well?
Carolyn says
Wow, I am so impressed you made them already! I imagine they freeze well, although I suspect that the cheese will not be gooey unless you really heat them up again.
Low Carb with Jennifer says
What a great idea! I always think of sweet muffins, never savory and I need all of that gooey cheese!
Gail A Miller says
These sound absolutely FABULOUS! I will certainly be truing them soon. Always have these ingredients on hand. Thank you!
allison Gismondi says
You know I love your recipes Carolyn. I have to say you are the master!! These biscuits look wonderful of course. I do love the super fine Bob’s too! But I must say I have never told you how much I enjoy reading your blog. Your stories are so entertaining and I love hearing your stories about your recipes!
Carolyn says
Aw, thanks so much Allison!
Candace @ Cabot says
These are brilliant! Like you said perfect for any time of the day. I love a savory breakfast muffin. These will definitely do the trick!
Brandi says
Oh my, these look delicious! Autocorrect changed “sour” to “source” on step 3. I can’t wait to try these. Thanks so much for making the THM journey so much easier with your tasty recipes!
Carolyn says
Thanks for the typo catch. All fixed!
rita says
Do you think Greek yogurt would work as a sub for sour cream in this recipe?
rita says
Another question… is the total carb of 300gr correct? It seems high
Carolyn says
You’re reading the wrong thing…you’re looking at the US recommended daily values of nutrients. Looks above that to see the proper nutrition per serving.
Carolyn says
Yes, that should be fine.
Nikki Shelton says
Is the serving size just for one muffin? Thanks so much ?
Carolyn says
Yes, that’s typically the way it works. One standard muffin per serving.
Robin says
This recipe was amazing! I made half a recipe because we are only 2 people and my almond flour was limited. I had no sour cream, so I subbed in double cream yogurt. We really loved these, but managed to restrain ourselves from eating more than one. Yum! They went great with zoodles and spaghetti sauce. Really hit the garlic bread spot. I always say this, but thanks for the recipes!
Karen Waide says
I don’t think I have enough almond flour. Is there anything I can use with the almond flour to equal the 3 cups?
Carolyn says
How much almond flour do you have? You can use coconut flour too, but only 1/3 cup for every cup of almond flour.
Tom says
These are delicious! However, they smoked up my oven and house, we had to open all of the windows and turn the ceiling fan on. I didn’t have a large enough baking tray to put under the muffins, but I did put foil on the bottom of the oven. Any suggestions to keep this from happening?
Jen Beck says
Place a large sheet of foil on the oven rack itself, and turn the edges up to catch the drips, place your muffin pan on this.
Katie says
These are everything I need in my keto life!! They came out perfectly and they will now be part of the rotation! And with this base recipe I can mess around with flavor too- can’t wait to make jalapeño “corn” muffins next! Thanks for posting this!
Wendy says
what could you use in place of sour cream i am seriously not a fan, is it really important to the recipe, thanks
Carolyn says
You’re not going to taste it, it just adds moisture.
Wendy says
would cooking cream have the same effect? I never use sour cream
Carolyn says
What is cooking cream?
Betsy Stokes says
Really delicious! So happy to have this recipe. Thank you so much! I found it easier to create the wells in the batter with the back of a *wet* spoon. I was nervous about cleanup but I coated the muffin pan with coconut oil (with a paper towel), and the muffins slid out perfectly.
Vicki says
I didn’t go to the trouble of doing the garlic butter and cheese filling. I just mixed all the garlic, the mozarella and the butter into the batter. They turned out fantastic!
Carolyn says
Well, that works for me!
Diane says
Just made a batch. Enjoyed them very much!
Tomorrow I’m making the brownie cheesecake.
Ellen K Stehouwer says
These are really delicious. I made them to go with steaks on the grill to celebrate the Fourth. Made mine in papers and there was no butter overflow at all!
Stephanie says
3 cups of almond flour will cost me almost $10 canadian… Will they turn out good if I make them with coconut flour instead? Thanks.
Carolyn says
No, this recipe is designed for almond flour.
Ieisha says
Hi Carolyn,
Do have a modified version of this recipe? I tried this recipe with coconut flour. While they’re edible, they’re not what I wanted. I don’t have access to almond flour atm.
Carolyn says
Sorry, this recipe is only made with almond flour.
Helen says
Just made these, as I had most ingredients on hand. I didn’t have parsley, so added some chopped fresh basil and also added a 1/2 teaspoon of dried Italian spice mix to the batter. I had almost enough almond flour, but had to add about 1/2 cup of coconut flour to make three cups. Likewise, I had to use about 1/4 cup plain whole milk yogurt to round out my sour cream. I read what others said about these being drippy and overflowing the muffin tin, so I only made about three tablespoons of melted garlic butter and only brushed the tops of the muffins, didn’t add any melted butter to the mozzarella in the middle of the muffins. Even with these changes . . . these muffins are wonderful! I have vacuum-sealed and frozen eight of them, and have the remainders in a vacuum-sealed bag in my bread box. It’s really nice to have bread to go with zoodles and sauce, or with soup, alongside a salad. I could see cubing these and drying them in an oven to make croutons. This new life is getting easier all the time! Thank you, Carolyn.
Eileen says
We’re on vacation, and I wanted something easy to make for breakfast that would help use up what’s in the fridge. This totally fit the bill! I don’t have a full compliment of spices with me, but I did have a little garlic salt I’d mixed up and brought for making pizza. I also tossed in some chopped up leftover pepperoni, and topped the muffins with the last of the cheese. My pan supply here is also very limited — I made muffin cups out of non-stick foil (molded over the bottoms of drinking glasses), and set them inside a foil-lined broiler pan bottom. Since I didn’t want to take the chance of messing up the stove, I stirred the butter into the batter. Used leftover pizza sauce for dipping. Yum!!!! Looking forward to making these as written when we get home. (P.S. Your travel post was also very helpful in preparing for the trip, and ensuring we’d have most of what we needed when we got here. Thanks!!!)
Carolyn says
Wow, you got seriously creative! I am impressed.
Eileen says
I love being creative when the situation warrants it. But my dream is to walk into a grocery store and just pick up a loaf of great-tasting low carb bread, instead of having to make it from scratch every other day. I’d love to see someone of your talent hook up with a major food manufacturer — the kind who supply restaurant chains and grocery store bakeries — and help them figure out how to mass produce your breads, muffins, pizza crust, cookies, and cake, so I can just … buy some. I love what a low-carb lifestyle is doing for my family’s health, but with everything else I have to do, it can get tiresome!! “)
Sarah says
OOPS! Forgot the 1t salt and it was very bland. The top was delicious! Im going to just use salted butter on it when I eat them. Next time I’ll remember 🙂 Good way to keep my pregnant belly happy through the night. Thank you!
Sarah says
I forgot to say I had no issue with dripping at all. No spill over 🙂 I think I’ll dip them in spaghetti sauce for lunch tomorrow!!!
Carolyn says
Oh yes, savoury muffin sneed salt! Maybe sprinkle a little salt as you eat them?
Magda says
Very tasty. 5/5 stars. Thank you for sharing this recipe with us!
jackie anderson says
Yummy! With fresh garlic they were amazing! Not a fast and easy dish but worth the wait if you have a few extra minutes.
Angela says
what a fantastic recipe! baked for 32 minutes and OMG, the smell and yummyness! Thank you for this awesome recipe!
Mika K says
Hey! I tried following this recipe as closely as I could but I unfortunately don’t possess a muffin tin and I tried to adapt this recipe into a straight up “sheet of muffin-bread-thing” . I didn’t have a problem with everything getting oily but instead even after a 45 bake it was completely raw on the inside despite the crust being quite hard. Any ideas as to why this may have happened? Thanks!
Carolyn says
I don’t know what to tell you but it’s made for a muffin tin and that’s likely the issue. I am not sure exactly how you cooked it when you say a sheet. But the recipe is meant to be as written.
Vicki L. Haskell says
I don’t have a blender or food processor, do the ingredients really need to be combined with these machines or can I use a spoon and thoroughly combine them?
Carolyn says
Yes, you can. It just doesn’t make the batter quite as light and fluffy.
Debi says
Just made these and I have to say AMAZING!!! Thank you so much for this recipe. I can’t believe how delicious they ate. I shall be following all your recipes from now on. Thanks again ?
Amanda says
Is it possible to use gluten free all purpose baking flour in place of almond flour? My son has a nut allergy
Carolyn says
I don’t use GF all purpose flour because it’s too high carb for me. You will need to experiment.
Lindsay Cotter says
Wishing I could reach through this screen and grab one of these! They look ahhmazing!!
Joanne says
That gooey cheese is everything. I love all the dairy in here!
Jennifer Farley says
These are such a perfect side to have!
Jennifer Blake says
These would definitely not last long around my family. We all love our bread and a garlic cheese bread it right up our alley. I could eat these all by themselves!
Suzy says
Oh this is such a brilliant idea!
Rebecca Rozeboom says
This was delicious! Instead of muffins I put the batter into an 8in baking dish. It finished in the same amount of time. It baked up light and fluffy and the non-keto eaters liked it too.
I think that it would be good as the base for a “bread” casserole. Do you have any suggestions? Thank you!
Carolyn says
Sure! I have made stuffing out of some of my other breads so it would work as casserole.
Lisa says
These were amazing! Seriously better than a regular garlic cheese muffin. I’ll definitely make again.
Janice says
These are amazing!!!!
Family members say they are reminiscent* of Red Lobster’s biscuits. High praise indeed.
Followed your recipe exactly as written
* May try using Old Bay In the melted butter
Thank you so much!
It’s hard work creating, writing, tinkering, photographing and posting. I’m not sure people realize this when they leave unkind, thoughtless comments.
Just want you to know; you are very appreciated.
Carolyn says
Thanks so much, Janice!
Jennifer says
Fabulous! And my husband was able to follow the recipe and I came home from work to these savory dream puffs. He only got 9 out of the recipe and blended all the cheese in before he saw you add the mozzarella to the center of the muffins. So, what’s a guy to do but add more mozzarella. All that to say I was famished and ate 2 of them before I realized they were prob 500 calls each 😳 but they were oh-so-worth-it!
sue says
can these be made the night before? suggestions to reheat? do you use fresh parsley? thank you
Carolyn says
Fresh parsley is nice but dried is fine if you don’t have it. Just gently re-warm them. The cheesy center won’t be as melty.
Sharon L says
I added a can of chopped green chilis to this and it is really good.
Amanda Lewis says
These muffins are absolutely delicious! Last week I tried your chocolate pecan pie muffins – they were amazing – so I knew these would not disappoint. I have not been to a Red Lobster in more than 15 years, but I still remember the taste of their delicious cheddar biscuits. These are as good or better! I have to say this is my favorite Keto recipe. Thank you so much for your brilliant recipes, Carolyn.
Carolyn says
Thank you!
Sharon Lee says
I just made these to go with a pot of chicken veggy soup. They are fabulous and everyone loves them. Another 5 star recipe. Thank you Carolyn! 😍
Carolyn says
Glad to hear it!
ASPASIA LINTA says
just perfect !!!
Marla says
I made this yesterday (1/2 the recipe since there is only me) and they came out wonderful! Thank you!
Larissa says
YUMMY. I have a love hate relationship with Almond flour… as in most of the time I hate it but all the cheesy and garlic-y goodness convinced me to try this. It was super easy and the ones I made turned out JUST like your pictures! I didn’t have any issues with them being too greasy and they were still moist in the middle. Question: how do you store them after you make them? I was going to put them in my fridge last night after I made them but after putting the baby to bed I totally forgot!!! Do you think they’ll be okay after sitting out all night? I’m thinking with that gooey cheese in the middle I might be screwed haha.
Carolyn says
They will be fine for a day or two on the counter. But get them in the fridge after that.
Deni says
These are delicious, Carolyn. If I wanted to freeze these for a week what would be the best way to reheat? Covered in foil?
Carolyn says
Bring them to room temp and then re-heat gently. I don’t know that foil would help much.
Kris says
Made these tonight with a hand mixer to accompany zucchini lasagna. They were fantastic! We all agreed we felt like we were eating something we shouldn’t. Thank you!
Toni says
This comment probably won’t get posted because it includes some friendly constructive criticism:
These muffins turned out ok. They’re edible. However..
1. The recipe was very complicated and messy. There seems to be some extra steps that make it unnecessarily complicated. The clean up afterwards was just absolutely terrible. I’ve had such an explosive counter surface.
2. Blending the batter in the blender did NOT work for me, since my high blender stopped working after the almond flour. The batter is too thick. It was too difficult to scrape it out. The ingredients did not mix completely, the bottom was the egg and sour cream, and the top was all almond flour.
3. The muffins did not come out as fluffy and flour like as your picture. They are more soggy consistency. Still edible, but not what’s pictured.
Main issue was the blender. If I did this recipe again, I would not use the blender.
Carolyn says
Hi Toni, thanks so much for your feedback. The thing is, if your batter was that thick, something went wrong. Could be your almond flour, could be the size of your eggs, but a good blender can indeed handle this blender if the rest of your ingredients aren’t off somehow.
Sorry they didn’t work out that well for you!
Kay says
Great recipe. Just a small suggestion – I suggest including the weight of the cheddar cheese since you use a weight measurement for the mozzarella. (I looked it up and it’s also 4 ounces.) Just me finding it frustrating to measure grated cheese by volume since I never know how much to pack it!