Savory Cheddar Muffins

  • Author: Mandy Pagano
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 10
  • Category: Bread, Baking
  • Cuisine: American


Make these extra special- and extra pretty- by brushing the tops with melted butter mixed with a little garlic salt and dried parsley flakes. 2.4 NET carbs


  • Dry ingredients:
  • 1 cup almond flour, fine
  • 10 grams collagen peptides
  • 1/4 cup coconut flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp garlic powder
  • Wet ingredients:
  • 2 large eggs, beaten
  • 1/2 stick (4 tbsp.) salted butter, melted
  • 1/4 cup (2 fl oz) heavy cream
  • 1 cup shredded cheddar cheese


  1. Preheat the oven to 350 degrees F and prepare a muffin tin. I highly recommend using silicone liners for all keto muffins.
  2. Sift all the dry ingredients together into a mixing bowl.
  3. Add eggs and heavy cream, and give the mixture a quick stir.
  4. Pour in melted butter and stir until completely incorporated and there are no lumps.
  5. Add cheese and stir until combined.
  6. Fill ten muffin cups with the batter. Fill any unused cups of the tin about 1/4 of the way with water to prevent scorching.
  7. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  8. Cool slightly before eating.


If you do not have cream of tartar, or do not mind the small amount of cornstarch in baking powder, feel free to substitute 1 1/2 tsp baking powder for the cream of tartar and baking soda.


  • Serving Size: 1 muffin
  • Calories: 204.1
  • Fat: 17.7 g
  • Carbohydrates: 4.6 g
  • Fiber: 2.2 g
  • Protein: 7.7 g