Easy Keto Snack Muffins

Easy Keto Snack Muffins

Simple Keto Snack Muffins

This recipe is designed to teach everyone how to make simple keto snack muffins
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Course: Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8 muffins
Calories: 182kcal


  • 112 grams coconut flour (1 cup)
  • 15 grams baking powder (1 TBS)
  • 1/4 tsp salt
  • optional dry herbs and spices I used 1/2 tsp garlic powder, onion powder and 1 tsp dry oregano
  • 4 large room temperature eggs
  • 1/4 cup butter, melted and cooled
  • 58 ml room temperature milk of choice (1/4 cup)
  • 120 grams room temperature plain yogurt or sour cream (1/2 cup)
  • 90 grams shredded cheese of choice, divided (3/4 cup) I used Colby cheese
  • 1/2 cup finely chopped ham
  • optional dry seasonings for topping


  • Preheat oven to 375 degrees. Lightly spray 8 silicone muffin cups. If using a metal muffin tin line the muffin cups with parchment paper not paper liners. Sift the coconut flour, baking powder, salt and optional dry seasonings into a large mixing bowl until there are no lumps.
  • Stir in the eggs, butter, milk and plain yogurt until fully combined and a thick batter/dough has formed. Scrape down the sides of the bowl and form the batter/dough into a smooth ball. Massage the ball for 1 minute to absorb extra moisture and test texture.
  • The batter/dough should be moist but not sticky. Gradually fold in 60 grams (1/2 cup) of the shredded cheese until evenly distributed throughout the batter/dough. Gradually fold in the ham until evenly distributed throughout the batter/dough.
  • Divide the batter/dough evenly throughout the prepared muffin cups (about 3 1/2 TBS of batter/dough into each cup) Use fingers and press the batter/dough evenly throughout the muffin cups. If desired lightly sprinkle the top of each muffin with dry oregano or desired seasonings
  • Take the remaining 30 grams (1/4 cup) shredded cheese and lightly sprinkle it evenly over the top of the muffins. Place in preheated oven. Bake at 375 degrees 20 to 25 minutes or until golden and a tester comes out clean. Remove from the oven and allow to cool in the pan at least 20 minutes to firm up.
  • Carefully remove the muffins from the muffin cups and transfer to a wire rack. Serve warm or cool to room temperature. Store leftovers in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.


Serving: 1muffin | Calories: 182kcal | Carbohydrates: 3.3g | Protein: 8.6g | Fat: 14.8g

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