Keto Garlic Bread Muffins
Suuuper Cheesy & Tender
These cheesy keto garlic bread muffins are tender, moist and delightfully springy — the kind of bread roll dreams are made of. They deliver a satisfying texture and bold flavor while staying low in carbs, with roughly 3g net carbs per muffin when following the recipe below.
They’re also easy to make and highly customizable: change the herbs, swap cheeses, or adjust the garlic to suit your tastes.
The Garlic
You can use garlic powder, fresh garlic, or a mix of both. Powdered garlic in the batter gives a classic American garlic-bread flavor, while fresh pressed or grated garlic added as a finishing brush creates a fresher, more Italian-style result. We like using a little garlic powder in the batter and brushing warm muffins with garlic butter near the end of baking.
Spices and Cheese
These muffins are versatile. Dried basil or parsley works well in the topping or batter for an Italian touch. Any hard or semi-hard cheese — mozzarella, cheddar, Parmesan, etc. — will contribute melt and structure. Combining Parmesan with a pinch of thyme adds extra depth.
Flours and Binders
The ingredient list may seem long but most items are pantry staples. The recipe uses fine almond flour and coconut flour for the base, plus psyllium husk and xanthan gum to retain moisture and create structure. Psyllium gives the crumb a springy texture and adds fiber; xanthan gum replaces gluten and prevents crumbling. If needed, you can substitute xanthan gum with about twice the amount of ground flaxseed, though results will differ slightly.
Active dry yeast is optional here: it contributes flavor more than rise. The main lift comes from whipped egg whites combined with baking powder and baking soda.
Suuuper Cheesy Keto Garlic Bread Muffins
Cheesy bread rolls are the things of dreams, and these keto garlic bread muffins are no exception: tender, moist and springy with excellent texture and flavor. If you prefer cups to grams, switch to US Cups in the ingredient section for conversions.
15 mins
30 mins
45 mins
Ingredients
For the garlic topping
- 2 tablespoons butter, melted
- 2 teaspoons dried basil or parsley
- 1/2–3/4 teaspoon garlic powder, to taste
- Kosher salt, to taste
For the cheesy keto garlic bread muffins
- 96 g almond flour
- 21 g coconut flour
- 2 tablespoons psyllium husk
- 1 teaspoon active dry yeast (optional)
- 1/2 teaspoon xanthan gum (or 2 teaspoons ground flaxseed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4–1/2 teaspoon kosher salt
- 1/4–1/2 teaspoon garlic powder, to taste
- 2 egg whites
- 57 g unsalted butter, room temperature
- 1 teaspoon apple cider vinegar
- 2 egg yolks
- 6 tablespoons water
- 60 g freshly grated mozzarella or cheddar (or hard cheese of choice)
Instructions
For the garlic topping
- Mix melted butter, dried basil (or herb of choice), garlic to taste, and season with salt and pepper. Set aside.
For the cheesy keto garlic bread muffins
- Preheat oven to 350°F (180°C). Grease and dust a muffin tray with coconut flour.
- Whisk together almond flour, coconut flour, psyllium husk, yeast (if using), xanthan gum, baking powder, baking soda, salt and garlic powder. Set aside.
- Beat the egg whites until soft peaks form. Set aside.
- In a large bowl, cream the room-temperature butter with an electric mixer until pale and fluffy, about 1–2 minutes.
- Beat in the apple cider vinegar and egg yolks. Add the flour mixture gradually, alternating with the water, mixing until just combined. Stir in the shredded cheese, then gently fold in the whipped egg whites.
- Spoon the batter into the prepared muffin tray, smoothing the tops with the back of a wet spoon. The batter should come almost to the top of each cup.
- Bake 18–20 minutes until the tops are lightly golden and set. Brush gently with the garlic butter and return to the oven for 8–10 minutes until deep golden and a toothpick comes out clean. Be careful when brushing so you don’t deflate the domes; if possible, brush while they remain in the oven.
- Allow muffins to cool in the pan for 15 minutes before removing. Serve warm.
- Store covered in the refrigerator up to 3 days; re-toast or warm before serving for best texture.
Notes
The active dry yeast is optional and used primarily for flavor rather than rise.
Nutrition
Carbohydrates: 8 g |
Protein: 8 g |
Fat: 23 g |
Saturated Fat: 10 g |
Cholesterol: 92 mg |
Sodium: 477 mg |
Potassium: 27 mg |
Fiber: 5 g |
Vitamin A: 500 IU |
Calcium: 105 mg |
Iron: 1.1 mg