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.
Cheesy Garlic Bread Muffins
Ingredients
- 6 tablespoon butter melted
- 5 cloves garlic pressed or finely minced, divided
- ½ cup sour cream
- 4 large eggs
- 1 teaspoon salt
- 3 cups almond flour
- 2 teaspoon baking powder
- 1 cup shredded Cheddar cheese I used Cabot Seriously Sharp
- ¼ cup chopped parsley
- 4 ounces shredded mozzarella
- Sea salt for sprinkling
Instructions
- 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 teaspoon 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.
Kathy Cooke says
OMG, these are good!!!! Very easy to make too! I used paper muffin cups instead of greasing the muffin tin and baked 25 minutes. Made as written.
Jeannie says
I made these today.. WOW super easy, I used my food processor, my only slight problem, I bought a 8oz block of your suggested cheese, once grated, wasn’t sure if I needed to measure just 1 cup or use the whole 8 oz block.. I chose to measure 1 cup and I used the rest to put in the middle. They turned out perfect. I’m freezing 10 of them to take camping to have with spaghetti. I’ll let thaw at room temp and microwave a minute to heat. Once again you’ve created another wonderful recipe.
I love all you recipes!!! Thank????
Diana Morgan says
Modifications to be able to make these into keto waffles?
Carolyn says
This is not a recipe for waffles.
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!
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!
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!
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.
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.
Marla says
I made this yesterday (1/2 the recipe since there is only me) and they came out wonderful! Thank you!
ASPASIA LINTA says
just perfect !!!
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!