These yummy little low carb cheddar jalapeno muffins make the perfect breakfast, side dish, or even a high-protein snack – and they are keto-friendly!
Trying to think of keto side dishes that aren’t steamed or roasted veggies? I have some muffins that will make you forget that you gave up carbs. They have a classic muffin texture with a delightful bite – you are going to love them!
These savory muffins have everything you love about muffins – without all the carbs. This means they are grain-free and gluten-free too! Even if you aren’t on a low-carb diet, these muffins make a fantastic choice if you have a gluten intolerance or allergy.
Instead of wheat or all-purpose flour, I used a combination of almond flour and coconut flour. It’s important that you follow the recipe exactly – I’ll share some ways you can change it.
If you try to use just almond flour or just coconut flour, the texture won’t work. Almond flour and coconut flour soak up moisture in very different ways. If you try to use more of one than the other, the muffins will either come out too crumbly or too soggy. With my combination in this recipe, you’ll have perfect muffins every time!
Best Cheddar Japaleno Bread
Very few things go together quite like cheese and jalapenos! In fact, you can put the batter into a loaf pan and enjoy it as a cheesy bread.
Muffins can either be sweet or savory – and these are definitely savory! In fact, they are so delicious that everyone is going to enjoy them. Make enough to share with your entire family.
Here is some more helpful information about the ingredients that you should know before you make the muffins:
- Almond Flour and Coconut Flour – use blanched almond flour. Do not use almond meal because it has bits of almond skins in it and it will make your muffins have a grainy texture.
- Jalapenos – Even though they are in the title, they are completely optional. In fact, you can leave them out and replace them with bacon for cheesy bacon bread!
- Butter – Use unsalted butter. If you use salted butter, just cut back on how much salt you use in the recipe.
- Almond milk – To stay keto-friendly, use unsweetened almond milk. Another low-carb option is unsweetened coconut milk. Either one works.
- Cheese – I used shredded cheddar cheese, but you can use any type of cheese that you want. Add even more bite to your bread and use pepper jack cheese.
Low-Carb Breakfast Muffins
Make these ahead of time and store them so that you can enjoy them for breakfast all week. The best way to store cheesy breakfast muffins is in an airtight container – like zippered plastic bags – in the refrigerator. They will last about a week in the refrigerator.
You can also freeze the muffins. Just let them cool completely before you freeze them. To prevent them from freezing in a large clump of muffins, wrap them up individually in plastic wrap before you put them in the zippered freezer bag. They will last about 4 months in the freezer.
Jalapeno Muffins Recipe
These savory muffins taste delicious with lots of Tex-Mex recipes or just by themselves. For breakfast, you can eat a muffin with some scrambled eggs and bacon. For lunch, enjoy these muffins with some keto jalapeno popper chicken salad.
You can also serve them for dinner. Place them on the size with some zucchini taco lasagna – talk about a filling meal!
Low Carb Cheddar Jalapeno Muffins
Here is the entire recipe in a printable recipe card. Don’t forget to pin this post to your low-carb side dish board on Pinterest so you can find it later.
Shredded cheddar cheese + additional for topping
1. In a large bowl, whisk together almond flour, coconut flour, baking powder and salt.
2. Stir in shredded cheese and 2 chopped jalapenos (seeded).
5. Divide batter into prepared muffin tins.
5. Top with an additional sprinkle of cheese and jalapeno slices.
Pin for later!
Low Carb Cheddar Jalapeno Muffins
These low carb cheddar jalapeno muffins taste perfect for breakfast, snack, or even a keto side dish with dinner.
- 1 1/2 cups Almond flour
- 1/2 cup Coconut flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 3 Jalapenos diced and seeded
- 1 cup Cheddar cheese shredded + more for topping
- 3 eggs
- 6 tbsp Butter melted
- 1 cup Almond milk Unsweetened
In a large bowl, whisk together almond flour, coconut flour, baking powder and salt.
Stir in shredded cheese and 2 chopped jalapenos (seeded).
Add eggs, melted butter and milk. Stir well to combine.
Divide batter into prepared muffin tins.
Top with an additional sprinkle of cheese and jalapeno slices.
Bake at 325 for approximately 30-35 minutes.
Remove and let cool.
Calories: 245 per muffin
Net Carbs: 3 g
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Easy Low Carb Baking Ideas
If you enjoyed these low carb cheddar jalapeno muffins, then you will love these keto bread replacements too.