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All Day I Dream About Food

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June 11, 2017

Cheesy Garlic Bread Muffins

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

20.7Kshares

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.

Gooey cheesy low carb garlic bread muffins

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.

 

Savoury keto muffins with cheese and garlic butter.

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.

Cheesy low carb grain-free almond flour muffin recipe

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”.

Low carb muffins that taste like cheesy garlic bread!

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.

4.91 from 20 votes
Low carb muffins that taste like cheesy garlic bread!
Print
Cheesy Garlic Bread Muffins
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Gooey melty cheese in a delicious garlicky low carb muffin. It's like garlic bread in a healthier muffin form! Great for breakfast, lunch, or dinner. 
Course: Side Dish
Cuisine: Bread
Servings: 12
Calories: 322 kcal
Ingredients
  • 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
Instructions
  1. 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).
  2. Combine the melted butter and 3 cloves of the garlic. Set aside.
  3. 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.

  4. Divide half of the batter between the prepared muffin cups and use a spoon to make a small well in the center of each.
  5. Divide the shredded mozzarella between the muffins, pressing into the wells. Drizzle with about 1 tsp of the garlic butter mixture.
  6. 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.
  7. 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!).
  8. 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.
Nutrition Facts
Cheesy Garlic Bread Muffins
Amount Per Serving
Calories 322 Calories from Fat 245
% Daily Value*
Fat 27.17g42%
Saturated Fat 9.34g47%
Carbohydrates 7.44g2%
Fiber 3.07g12%
Protein 12.83g26%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Gluten Free, Low Carb, Muffins & Scones Tagged With: almond flour, garlic, mozzarella

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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.

Reader Interactions

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Comments

  1. Sylvia says

    June 11, 2017 at 9:40 am

    Just curious… could I use rice flour instead of almond?

    Reply
    • Carolyn says

      June 11, 2017 at 8:30 pm

      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.

      Reply
    • polly hathaway says

      August 18, 2017 at 12:18 am

      I was wondering if coconut flour could be substituted

      Reply
      • Carolyn says

        August 18, 2017 at 7:57 am

        Not in this recipe, no.

        Reply
  2. Dana says

    June 11, 2017 at 10:52 am

    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?

    Reply
    • Carolyn says

      June 11, 2017 at 11:21 am

      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.

      Reply
  3. Low Carb with Jennifer says

    June 11, 2017 at 3:26 pm

    What a great idea! I always think of sweet muffins, never savory and I need all of that gooey cheese!

    Reply
  4. Gail A Miller says

    June 11, 2017 at 6:08 pm

    These sound absolutely FABULOUS! I will certainly be truing them soon. Always have these ingredients on hand. Thank you!

    Reply
  5. allison Gismondi says

    June 11, 2017 at 9:10 pm

    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!

    Reply
    • Carolyn says

      June 12, 2017 at 7:28 am

      Aw, thanks so much Allison!

      Reply
  6. Candace @ Cabot says

    June 12, 2017 at 6:05 am

    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!

    Reply
  7. Brandi says

    June 12, 2017 at 3:04 pm

    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!

    Reply
    • Carolyn says

      June 12, 2017 at 3:49 pm

      Thanks for the typo catch. All fixed!

      Reply
  8. rita says

    June 12, 2017 at 7:53 pm

    Do you think Greek yogurt would work as a sub for sour cream in this recipe?

    Reply
    • rita says

      June 12, 2017 at 8:20 pm

      Another question… is the total carb of 300gr correct? It seems high

      Reply
      • Carolyn says

        June 12, 2017 at 9:54 pm

        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.

        Reply
    • Carolyn says

      June 12, 2017 at 9:54 pm

      Yes, that should be fine.

      Reply
  9. Nikki Shelton says

    June 12, 2017 at 9:11 pm

    Is the serving size just for one muffin? Thanks so much ?

    Reply
    • Carolyn says

      June 12, 2017 at 9:53 pm

      Yes, that’s typically the way it works. One standard muffin per serving.

      Reply
  10. Robin says

    June 13, 2017 at 7:50 am

    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!

    Reply
  11. Karen Waide says

    June 14, 2017 at 2:27 pm

    I don’t think I have enough almond flour. Is there anything I can use with the almond flour to equal the 3 cups?

    Reply
    • Carolyn says

      June 14, 2017 at 6:11 pm

      How much almond flour do you have? You can use coconut flour too, but only 1/3 cup for every cup of almond flour.

      Reply
  12. Tom says

    June 18, 2017 at 2:16 pm

    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?

    Reply
    • Jen Beck says

      June 19, 2017 at 7:11 am

      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.

      Reply
  13. Katie says

    June 20, 2017 at 11:57 am

    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!

    Reply
  14. Wendy says

    June 21, 2017 at 4:26 am

    what could you use in place of sour cream i am seriously not a fan, is it really important to the recipe, thanks

    Reply
    • Carolyn says

      June 21, 2017 at 6:50 am

      You’re not going to taste it, it just adds moisture.

      Reply
      • Wendy says

        June 21, 2017 at 6:41 pm

        would cooking cream have the same effect? I never use sour cream

        Reply
        • Carolyn says

          June 21, 2017 at 10:36 pm

          What is cooking cream?

          Reply
  15. Betsy Stokes says

    June 21, 2017 at 7:49 pm

    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.

    Reply
  16. Vicki says

    June 26, 2017 at 10:33 pm

    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!

    Reply
    • Carolyn says

      June 26, 2017 at 10:38 pm

      Well, that works for me!

      Reply
  17. Diane says

    July 3, 2017 at 6:26 pm

    Just made a batch. Enjoyed them very much!

    Tomorrow I’m making the brownie cheesecake.

    Reply
  18. Ellen K Stehouwer says

    July 4, 2017 at 9:01 pm

    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!

    Reply
  19. Stephanie says

    July 9, 2017 at 9:23 pm

    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.

    Reply
    • Carolyn says

      July 9, 2017 at 9:33 pm

      No, this recipe is designed for almond flour.

      Reply
      • Ieisha says

        March 9, 2018 at 2:19 pm

        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.

        Reply
        • Carolyn says

          March 17, 2018 at 9:00 am

          Sorry, this recipe is only made with almond flour.

          Reply
  20. Helen says

    July 15, 2017 at 9:28 am

    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.

    Reply
  21. Eileen says

    July 27, 2017 at 7:47 am

    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!!!)

    Reply
    • Carolyn says

      July 27, 2017 at 8:04 am

      Wow, you got seriously creative! I am impressed.

      Reply
      • Eileen says

        July 28, 2017 at 5:54 am

        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!! “)

        Reply
  22. Sarah says

    July 27, 2017 at 8:21 pm

    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!

    Reply
    • Sarah says

      July 27, 2017 at 8:24 pm

      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!!!

      Reply
    • Carolyn says

      July 27, 2017 at 8:36 pm

      Oh yes, savoury muffin sneed salt! Maybe sprinkle a little salt as you eat them?

      Reply
  23. Magda says

    August 6, 2017 at 9:22 am

    Very tasty. 5/5 stars. Thank you for sharing this recipe with us!

    Reply
  24. jackie anderson says

    September 10, 2017 at 9:01 pm

    Yummy! With fresh garlic they were amazing! Not a fast and easy dish but worth the wait if you have a few extra minutes.

    Reply
  25. Angela says

    January 28, 2018 at 11:19 am

    what a fantastic recipe! baked for 32 minutes and OMG, the smell and yummyness! Thank you for this awesome recipe!

    Reply
  26. Mika K says

    February 8, 2018 at 3:29 pm

    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!

    Reply
    • Carolyn says

      February 8, 2018 at 3:53 pm

      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.

      Reply
  27. Vicki L. Haskell says

    February 24, 2018 at 6:26 pm

    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?

    Reply
    • Carolyn says

      February 25, 2018 at 7:50 am

      Yes, you can. It just doesn’t make the batter quite as light and fluffy.

      Reply
  28. Debi says

    February 25, 2018 at 5:24 pm

    5 stars
    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 ?

    Reply
    • Amanda says

      September 11, 2019 at 6:55 pm

      Is it possible to use gluten free all purpose baking flour in place of almond flour? My son has a nut allergy

      Reply
      • Carolyn says

        September 12, 2019 at 7:00 am

        I don’t use GF all purpose flour because it’s too high carb for me. You will need to experiment.

        Reply
  29. Lindsay Cotter says

    May 18, 2018 at 6:53 am

    5 stars
    Wishing I could reach through this screen and grab one of these! They look ahhmazing!!

    Reply
  30. Joanne says

    May 18, 2018 at 8:54 am

    5 stars
    That gooey cheese is everything. I love all the dairy in here!

    Reply
  31. Jennifer Farley says

    May 18, 2018 at 2:11 pm

    5 stars
    These are such a perfect side to have!

    Reply
  32. Jennifer Blake says

    May 18, 2018 at 4:09 pm

    5 stars
    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!

    Reply
  33. Suzy says

    May 21, 2018 at 3:45 pm

    Oh this is such a brilliant idea!

    Reply
  34. Rebecca Rozeboom says

    July 16, 2018 at 7:02 am

    5 stars
    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!

    Reply
    • Carolyn says

      July 16, 2018 at 7:42 am

      Sure! I have made stuffing out of some of my other breads so it would work as casserole.

      Reply
  35. Lisa says

    August 31, 2018 at 6:31 pm

    5 stars
    These were amazing! Seriously better than a regular garlic cheese muffin. I’ll definitely make again.

    Reply
  36. Janice says

    November 4, 2018 at 4:05 pm

    5 stars
    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.

    Reply
    • Carolyn says

      November 4, 2018 at 9:15 pm

      Thanks so much, Janice!

      Reply
  37. Jennifer says

    November 28, 2018 at 10:04 pm

    5 stars
    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!

    Reply
  38. sue says

    January 4, 2019 at 9:53 pm

    5 stars
    can these be made the night before? suggestions to reheat? do you use fresh parsley? thank you

    Reply
    • Carolyn says

      January 5, 2019 at 9:55 am

      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.

      Reply
  39. Sharon L says

    January 15, 2019 at 10:33 am

    5 stars
    I added a can of chopped green chilis to this and it is really good.

    Reply
  40. Amanda Lewis says

    January 27, 2019 at 11:32 pm

    5 stars
    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.

    Reply
    • Carolyn says

      January 28, 2019 at 8:31 am

      Thank you!

      Reply
  41. Sharon Lee says

    January 28, 2019 at 7:55 pm

    5 stars
    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! 😍

    Reply
    • Carolyn says

      January 28, 2019 at 9:18 pm

      Glad to hear it!

      Reply
  42. ASPASIA LINTA says

    March 30, 2019 at 1:39 pm

    5 stars
    just perfect !!!

    Reply
  43. Marla says

    July 10, 2019 at 5:47 pm

    5 stars
    I made this yesterday (1/2 the recipe since there is only me) and they came out wonderful! Thank you!

    Reply
  44. Larissa says

    September 25, 2019 at 7:46 am

    5 stars
    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.

    Reply
    • Carolyn says

      September 25, 2019 at 8:35 am

      They will be fine for a day or two on the counter. But get them in the fridge after that.

      Reply
  45. Deni says

    December 24, 2019 at 3:17 am

    5 stars
    These are delicious, Carolyn. If I wanted to freeze these for a week what would be the best way to reheat? Covered in foil?

    Reply
    • Carolyn says

      December 24, 2019 at 8:45 am

      Bring them to room temp and then re-heat gently. I don’t know that foil would help much.

      Reply
  46. Kris says

    May 7, 2020 at 7:10 pm

    5 stars
    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!

    Reply
  47. Toni says

    May 10, 2020 at 8:04 pm

    3 stars
    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.

    Reply
    • Carolyn says

      May 10, 2020 at 9:01 pm

      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!

      Reply
  48. Kay says

    December 2, 2020 at 4:29 pm

    5 stars
    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!

    Reply

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