Keto Savory Cheddar and Chive Muffins
Perfect for breakfast, brunch, or a low-carb snack, these Keto Savory Cheddar and Chive Muffins are a deliciously cheesy and flavorful treat that’s both gluten-free and keto-friendly. Made with almond flour and loaded with sharp cheddar cheese and fresh chives, these muffins boast a tender, buttery texture with a hint of garlic for added depth. Quick to whip up in just 15 minutes of prep time, they bake to a beautiful golden brown in under half an hour. With only a handful of simple ingredients—including eggs, sour cream, and melted butter—these savory muffins are a crowd-pleaser whether served warm or at room temperature. Great for meal prep, they store beautifully in the fridge for up to 5 days, making them an ideal grab-and-go option for busy mornings or tasty additions to your keto meal plan.
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Ingredients
- 2 cups Almond flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 1 cup Shredded sharp cheddar cheese
- 0.25 cup Chopped fresh chives
- 4 large Eggs
- 0.5 cup Sour cream
- 0.25 cup Unsalted butter, melted
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or generously grease the cups with butter.
Step 2
In a large mixing bowl, combine the almond flour, baking powder, salt, and garlic powder, stirring well to ensure even distribution.
Step 3
Add the shredded cheddar cheese and chopped chives to the dry mixture and stir until the cheese and chives are evenly coated.
Step 4
In a separate bowl, whisk together the eggs, sour cream, and melted butter until smooth.
Step 5
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix as this can lead to denser muffins.
Step 6
Distribute the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 7
Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Step 8
Allow the muffins to cool slightly in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (756.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2522.7 |
| Total Fat 222.3g | 0% |
| Saturated Fat 82.9g | 0% |
| Cholesterol 1051.7mg | 0% |
| Sodium 3629.3mg | 0% |
| Total Carbohydrate 63.8g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 15.3g | |
| Protein 101.1g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 1557.6mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 458.8mg | 0% |
Source of Calories