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 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
- 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.
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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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!
Well, that works for me!
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.
what could you use in place of sour cream i am seriously not a fan, is it really important to the recipe, thanks
You’re not going to taste it, it just adds moisture.
would cooking cream have the same effect? I never use sour cream
What is cooking cream?
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!
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?
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.
I don’t think I have enough almond flour. Is there anything I can use with the almond flour to equal the 3 cups?
How much almond flour do you have? You can use coconut flour too, but only 1/3 cup for every cup of almond flour.
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!
Is the serving size just for one muffin? Thanks so much ?
Yes, that’s typically the way it works. One standard muffin per serving.
Do you think Greek yogurt would work as a sub for sour cream in this recipe?
Another question… is the total carb of 300gr correct? It seems high
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.
Yes, that should be fine.
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!
Thanks for the typo catch. All fixed!
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!
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!
Aw, thanks so much Allison!
These sound absolutely FABULOUS! I will certainly be truing them soon. Always have these ingredients on hand. Thank you!
What a great idea! I always think of sweet muffins, never savory and I need all of that gooey cheese!
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?
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.
Just curious… could I use rice flour instead of almond?
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.
I was wondering if coconut flour could be substituted
Not in this recipe, no.