Keto Garlic Bread Muffins 🍞
Suuuper Cheesy & Tender 🧀
Cheesy bread rolls are the things of dreams, and these keto garlic bread muffins are no exception to the rule. Tender, moist, and ‘springy‘, this is one keto bread that’s both incredibly tasty and killer in texture.
Plus, they’re super easy to whip up and just 3g net carbs a pop.
The Garlic
You’ve got two options here, using powdered or going fresh (pressed or grated). And it really is up to your taste buds here, as going powdered will result in a more American garlic bread-type and going fresh in a more Italian bruschetta-like bread.
We like a mixture of both best. Adding in some powdered garlic into the batter, and then brushing with real garlic and butter 10 minutes before they’re done baking.
The Spices and Cheese 🧀
As you’ll come to find, these keto garlic bread muffins are very easily customizable. Heck, you can even do without the garlic! In terms of spices, we love adding in dried basil into the mix (for that Italian bruschetta effect), but parsley works great too.
And in terms of the cheese, any hard cheese will work the charm. Thing (American-style) mozzarella, cheddar, Parmesan… you’ve got options.
Oh, and talking Parmesan, we love adding it in with some thyme.
The Flours 🔍
Must start of by saying that you shouldn’t be afraid of the long ingredient list, as you likely have most in your cupboard already. We like a mixture of super fine almond flour and coconut flour best. Add a touch of psyllium husk and xanthan gum, and we’re golden.
You’ll also see that we like to add in some active dry yeast into the mix. This is more for taste than rise, so you can skip it if need be. The rise is given by a mixture of baking powder, baking soda and whipped egg whites.
The psyllium husk helps to retain moisture, create structure (i.e. it’s highly responsible for the killer crumb), and it just so happens to be a killer source of fiber (it’s responsible for 4g of fiber per muffin 💩!). So we suggest you don’t skip it, as without it you’ll get the classically dense and not ‘springy’ almond breads. Oh, and be sure to use the NOW brand, as others may stain your keto garlic bread muffins purple.
We also highly suggest you do not skip the xanthan gum here, as it replaces gluten and ensures you won’t get crumbly bread. Borrowed from molecular cooking (and a 100% natural ingredient), xanthan gum is the binding agent which makes your toothpaste jelly-like (and you’ll also find it cream cheese!) . And it’s also the most common gluten-replacer in gluten free baking. You can (if you absolutely must), substitute in with twice the amount of ground flax seeds.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.
Suuuper Cheesy Keto Garlic Bread Muffins
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 organic grass-fed butter at room temperature
- 1 teaspoon apple cider vinegar
- 2 egg yolks
- 6 tablespoons water
- 60 g freshly grated mozzarella cheese 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 freshly ground black pepper. Set aside.
For the cheesy keto garlic bread muffins
- Preheat oven to 350°F/180°C. Grease and flour (with coconut flour) a muffin tray.
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, active dry yeast (optional), xanthan gum, baking powder, baking soda, salt and garlic powder. Set aside.
- Beat egg whites until soft peaks form. Set aside.
- In a large bowl with an electric mixer on medium speed, cream butter until pale and fluffy, 1-2 minutes.
- Beat in vinegar and egg yolks. Add flour mixture slowly, alternating with water and beating until just incorporated. Mix in shredded cheese and gently fold in egg whites.
- Spoon batter onto the prepared muffin tray, evening out the top with the back of a wet spoon. The batter will be almost to the top.
- Bake for 18 to 20 minutes, until the tops are lightly golden and fully set. Brush with garlic butter and return to the oven for 8 to 10 minutes, until deep golden and a toothpick inserted comes out clean. Be very gentle when brushing as to not collapse the domes completely. And if you can brush them in the oven without taking them out (using gloves), even better.
- Allow to cool for 15 minutes in the pan before removing, and enjoy.
- These are best enjoyed warm and fresh out of the oven, but they do keep well covered and refrigerated for up to 3 days. Just be sure to give them a toast before digging in.
Notes
Nutrition
Can I skip the egg yolk?
About to make these. Two questions: Can I use Asiago cheese instead of cheddar? If not, can I used pre shredded cheddar from a bag?
Can I put paper cups in the muffin tray to make it easy to get out rolls? If so, do I still grease and flower them?
Thanks….Making these for Thanksgiving today. Love your recipes.
Hi Sheila! You can use pre-shedded cheese and you won’t need to grease them if you line the muffin pan. Happy Thanksgiving!
Can you replace the psyllium husk with a different ingredient? Whenever I use it, it hurts my stomach.
Can the psyllium husk be used right out of the bag, or does it have to be ground finer like in some of the other bread recipes on your site?
Hi Wendy! If you buy psyllium husks I would always regrind them (powder is fine) xo!
Yummy! These were awesome….reminded me of Red Lobster’s cheesy garlic biscuits!
Does this freeze well?
Quite well yes, but keep in mind that cheesy breads are always best freshly baked xo!
I made this today for my lunch and taste sooo good i’m lovin it 😍😋
So happy you enjoyed them Sri! And thanks for reporting back xo!
I made these and they are AMAZING!!! I used cheddar cheese added some Old Bay Seasoning to the garlic butter topping, so they tasted a bit like Red Lobster Cheddar Bay Biscuits.
Thank you so much for the recipe!!
That’s awesome Vanessa so happy you enjoyed them! Thanks for getting back with the details, always super helpful to readers (and myself!) xo!
This is delicious! I’m a long-time bread fresk an$ had really been missing breads. This not only had the texture of bread, it was delicious!
Yummy! I made this into a loaf and it turned out wonderful. I going to try it next time with flax instead of xanthan gum, maybe I’m crazy, but it’s always seem gritty to me. Thanks for your awesome recipe!