Keto Cheeseburger Muffins

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Nutrition facts per serving

One serving = 1 muffin

Carbs
2.0g

Protein
15.0g

Fat
19.9g

Kcal.
250

Carbs

2.0g

Protein

15.0g

Fat

19.9g

Kcal.

250

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

These little guys aren’t only tasty – they are a true eyecatcher as well!

That’s why they’re ideal as a low carb party appetizer for special occasions.

Also, they’re not only great for a party, but they can also be used as a delicious keto breakfast or a savory snack throughout the day.

With only 2g net carbs and 15g of protein per muffin, they’re also the perfect thing to have on your keto or low carb diet!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Cheeseburger Muffins Image #2
Keto Cheeseburger Muffins Image #1

Ingredients

Ingredients for the muffins:

g shredded cheddar
ml heavy cream
g ground beef
g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g melted butter
eggs
 tsp baking powder
 tsp paprika powder
 tsp garlic powder
salt and pepper to taste
oz shredded cheddar
fl oz heavy cream
oz ground beef
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz melted butter
eggs
 tsp baking powder
 tsp paprika powder
 tsp garlic powder
salt and pepper to taste
cup shredded cheddar
cup heavy cream
oz ground beef
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tbsp melted butter
eggs
 tsp baking powder
 tsp paprika powder
 tsp garlic powder
salt and pepper to taste

Ingredients for the topping:

g cheddar
small pickles
small tomatoes
salad leaves
red onion
(optional) mayo or another low carb sauce
oz cheddar
small pickles
small tomatoes
salad leaves
red onion
(optional) mayo or another low carb sauce
oz cheddar
small pickles
small tomatoes
salad leaves
red onion
(optional) mayo or another low carb sauce

Step 1 – Preparing the muffins

Preheat your oven to 350°F/180°C.

Step 2

  g ground beef

  oz ground beef

  oz ground beef

Heat about 1 tsp of cooking fat (e.g. ghee) into a frying pan and fry the ground beef for about 7-8 minutes until it’s brown and crumbly.

Step 3

  g defatted almond flour,  tsp baking powder,  tsp paprika powder,  tsp garlic powder

  oz defatted almond flour,  tsp baking powder,  tsp paprika powder,  tsp garlic powder

  cup defatted almond flour,  tsp baking powder,  tsp paprika powder,  tsp garlic powder

Add the ground beef into a large bowl.

Add the dry ingredients into the bowl as well and mix them well.

Step 4

  g shredded cheddar, ml heavy cream, g melted butter, eggs, salt and pepper to taste

  oz shredded cheddar, fl oz heavy cream, oz melted butter, eggs, salt and pepper to taste

  cup shredded cheddar, cup heavy cream, tbsp melted butter, eggs, salt and pepper to taste

Add the remaining ingredients and mix them with a spatula or with a spoon until you get a smooth dough.

Step 5

Add paper or silicone muffin liners into a muffin pan.

Silicone muffin liners are better suited for this recipe as the muffins won’t stick to them as much.

Step 6

Distribute the muffin batter evenly among the muffin liners.

Step 7

Bake your muffins for approx. 15 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

Keep an eye on the muffins, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

Step 8 – Preparing the topping

  small pickles, small tomatoes, salad leaves, red onion

  small pickles, small tomatoes, salad leaves, red onion

  small pickles, small tomatoes, salad leaves, red onion

You can prepare the “cheeseburger” topping while the muffins are baking in the oven.

Chop the pickles, tomatoes, onions, and the salad into slices.

Step 9

  g cheddar

  oz cheddar

  oz cheddar

Cut the cheddar so it will fit on the muffins and place one slice of cheddar on the still hot muffins right after you got them out of the oven.

Step 10

 (optional) mayo or another low carb sauce

 (optional) mayo or another low carb sauce

 (optional) mayo or another low carb sauce

Garnish the muffins with the remaining ingredients for the topping and (optional) pour a little bit of mayo or another low carb sauce on top.

Storage

Cover the low carb cheeseburger muffins with plastic wrap or place them in an air-tight container and store them in your fridge.

If you plan to eat or serve them not on the same day you made them, we recommend preparing the topping fresh on the day as they will be eaten.

The muffins without the topping will keep for at least 3-4 days in your fridge.

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