Name: Easy Keto Cheeseburger Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1.75 oz fried ground beef (50g); 6 tbsp finely ground almond flour (1.5oz/42g); 1 tsp baking powder; 2 eggs; 2 tbsp melted butter (30ml); ¼ cup heavy cream (60ml); 4.20 oz shredded cheddar (120g); ¼ tsp paprika powder; ¼ tsp (optional) garlic powder; salt, pepper to taste; 6 slices of cheddar; 6 small pickles, cut into thin slices; 2 salad leaves, chopped into small pieces; 6 cocktail tomatoes, cut into thin slices; ½ red onion, cut into thin slices; (optional) mayo or other keto-friendly sauce for serving

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Juicy meat, a delicious bun and the perfect combination of sweet, sour and savory flavors of the remaining ingredients.

It’s difficult to recreate that mouthfeel on the ketogenic diet.
Well, these keto cheeseburger muffins come pretty close to the real deal.

They’re super easy to make and you only need about 20 minutes of your time to make them.
And they taste so delicious!

Even though they don’t have a bun, the combination of all the ingredients in these cheeseburger muffins makes up for that.
They are perfect for a gathering (and even non-keto people like them – I can say that from my own experience), as a keto breakfast idea or a quick snack.

With only 1.8g net carbs per muffin they’ll fill you up while keeping you in ketosis!

KETO CHEESEBURGER MUFFINS INGREDIENTS:

This section is where I share a few suggestions and explanations regarding the ingredients needed for this recipe.

(You can find the exact amounts needed on the recipe card located below this section!)

finely ground almond flour

ground beef
This recipe is the perfect way to use your leftover ground beef!
But don’t worry if you don’t have leftover ground beef and still want to make these keto cheeseburger muffins, you’ll just have to commit to frying the ground beef as an additional step.

shredded cheddar

slices of cheddar
You can also use shredded cheddar for both, but a slice of cheddar on top of your cheeseburger muffins is more “cheeseburger”-like.

eggs

heavy cream

melted butter

baking powder

salt, pepper, paprika powder & garlic powder

pickles

salad

cocktail tomatoes

onion

sauce
I like to eat my keto cheeseburger muffins with a bit of keto-friendly sauce on top, for example mayo or sugar-free ketchup.
But this is totally optional and you can decide for yourself if you would like to add something on top or not!

HOW TO MAKE KETO CHEESEBURGER MUFFINS:

CategoryBreakfast, Dinner, Keto, Low Carb, Muffins, SnacksDifficultyBeginner

A perfect way to use leftover ground beef on the ketogenic diet - keto cheeseburger muffins! Super easy to make and only 1.8g net carbs per muffin!

Yields6 Servings

Prep Time10 minsCook Time15 minsTotal Time25 mins

Muffin base (for 6 muffins):

1.75 oz fried ground beef (50g)

6 tbsp finely ground almond flour (1.5oz/42g)

1 tsp baking powder

2 eggs

2 tbsp melted butter (30ml)

¼ cup heavy cream (60ml)

4.20 oz shredded cheddar (120g)

¼ tsp paprika powder

¼ tsp (optional) garlic powder

salt, pepper to taste

Cheeseburger Topping:

6 slices of cheddar

6 small pickles, cut into thin slices

2 salad leaves, chopped into small pieces

6 cocktail tomatoes, cut into thin slices

½ red onion, cut into thin slices

(optional) mayo or other keto-friendly sauce for serving

Instructions:

Preheat your oven to 350°F/180°C.

If you have leftover ground beef, you can skip this step and go to step #3.

If you want to prepare your cheeseburger muffins with fresh ground beef, start by heating a tbsp of cooking oil in a pan.
Add the ground beef and fry for approx. 7-8 min until it's brown and crumbly.

Add the needed amount of ground beef for 6 muffins (1.75oz/50g) into a large bowl.

Add the almond flour, baking powder, and paprika powder to the bowl and mix thoroughly.

Add the remaining ingredients as well and mix until everything is well combined.

Place 6 cupcake liners into your muffin form and fill the batter into the cupcake liners.

Tip: You may want to use silicone cupcake liners, as those will prevent that the finished muffins stick to the paper cupcake liners.
If you use paper cupcake liners (I did too for this recipe), you just have to wait until they're completely cold - this will make removing the cupcake liners a lot easier.

Bake for 15 min in your preheated oven.

While the muffins are in the oven, prepare the cheeseburger toppings.

Cut the pickles, tomatoes, and onion into thin slices.
Wash and cut the salad as well.

Get the muffins out of the oven and place a small slice of cheddar on top.
It's best to do this while the muffins are still hot.

Continue to add the sliced cheeseburger toppings and (optional) top it off with a little bit of mayo or another keto-friendly sauce.

Enjoy warm or cold!

*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!

**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

Nutrition Facts

Serving Size 1 muffin

Servings 6

Amount Per Serving
Calories 215

% Daily Value *
Total Fat 16g25%
Total Carbohydrate 3.2g2%
Dietary Fiber 1.4g6%
Protein 14.8g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients