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
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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.
Thank you!
I added a can of chopped green chilis to this and it is really good.
can these be made the night before? suggestions to reheat? do you use fresh parsley? thank you
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.
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!
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.
Thanks so much, Janice!
These were amazing! Seriously better than a regular garlic cheese muffin. I’ll definitely make again.
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!
Sure! I have made stuffing out of some of my other breads so it would work as casserole.
Oh this is such a brilliant idea!
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!
These are such a perfect side to have!
That gooey cheese is everything. I love all the dairy in here!
Wishing I could reach through this screen and grab one of these! They look ahhmazing!!
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 ?
Is it possible to use gluten free all purpose baking flour in place of almond flour? My son has a nut allergy
I don’t use GF all purpose flour because it’s too high carb for me. You will need to experiment.
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?
Yes, you can. It just doesn’t make the batter quite as light and fluffy.
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!
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.
what a fantastic recipe! baked for 32 minutes and OMG, the smell and yummyness! Thank you for this awesome recipe!
Yummy! With fresh garlic they were amazing! Not a fast and easy dish but worth the wait if you have a few extra minutes.
Very tasty. 5/5 stars. Thank you for sharing this recipe with us!
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!
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!!!
Oh yes, savoury muffin sneed salt! Maybe sprinkle a little salt as you eat them?
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!!!)
Wow, you got seriously creative! I am impressed.
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!! “)