Easy Low Carb Keto Pizza Muffins with Almond Flour Mobile Featured Image
Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients:
 1 cup shredded cheese (4.2 oz/120g)
 2.60 oz mini pepperoni sticks (75g)
 ¼ cup heavy cream (2 fl oz/60ml)
 1.80 oz cherry tomatoes (50g)
  cup defatted almond flour (1.4 oz/40g)
 2 tbsp melted butter (1.1 oz/30g)
 2 eggs
 1 tsp basil
 ½ tsp oregano
  tsp garlic powder
1

Preheat your oven to 350°F/180°C.
 

2

Dice the tomatoes and put them in a large bowl.

Cut the mini pepperoni into small slices and save about 5 pepperoni slices per muffin - these will be used to decorate the pizza muffins before baking.

Add the remaining pepperoni slices to the large bowl as well.
 

3

Add the dry ingredients to the bowl and mix well.
 

4

Now add the remaining ingredients for the muffins and mix everything with a spoon or spatula until you get an even dough.
 

5

Add 6 paper or silicone muffin liners into a muffin pan. Distribute the muffin batter evenly among the muffin liners.

☝︎ A silicone muffin pan is even better as you don't need muffin liners at all and it is also super easy to clean.
 

6

Place the pepperoni slices you set aside in step 2 on top of your pizza muffins.
 

7

Bake for approx. 15 minutes in your preheated oven.
 

8

Let the finished low carb pizza muffins cool slightly before enjoying them.
 

Storage:
9

Store the keto pizza muffins in an airtight container in the fridge - the muffins will keep for about 2-3 days before they start to dry out a bit.

Tip: You can freeze these muffins!
To do so, wrap them tightly with a layer of plastic wrap and then a layer of aluminum foil and place them in your freezer.

Let them defrost at room temperature for a few hours once you're ready to eat them.

Nutrition Facts

Serving Size 1 muffin

Servings 6


Amount Per Serving
Calories 247
% Daily Value *
Total Fat 19.8g31%
Total Carbohydrate 1.4g1%
Protein 14.9g30%

* 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

Ingredients:
 1 cup shredded cheese (4.2 oz/120g)
 2.60 oz mini pepperoni sticks (75g)
 ¼ cup heavy cream (2 fl oz/60ml)
 1.80 oz cherry tomatoes (50g)
  cup defatted almond flour (1.4 oz/40g)
 2 tbsp melted butter (1.1 oz/30g)
 2 eggs
 1 tsp basil
 ½ tsp oregano
  tsp garlic powder

Directions

1

Preheat your oven to 350°F/180°C.
 

2

Dice the tomatoes and put them in a large bowl.

Cut the mini pepperoni into small slices and save about 5 pepperoni slices per muffin - these will be used to decorate the pizza muffins before baking.

Add the remaining pepperoni slices to the large bowl as well.
 

3

Add the dry ingredients to the bowl and mix well.
 

4

Now add the remaining ingredients for the muffins and mix everything with a spoon or spatula until you get an even dough.
 

5

Add 6 paper or silicone muffin liners into a muffin pan. Distribute the muffin batter evenly among the muffin liners.

☝︎ A silicone muffin pan is even better as you don't need muffin liners at all and it is also super easy to clean.
 

6

Place the pepperoni slices you set aside in step 2 on top of your pizza muffins.
 

7

Bake for approx. 15 minutes in your preheated oven.
 

8

Let the finished low carb pizza muffins cool slightly before enjoying them.
 

Storage:
9

Store the keto pizza muffins in an airtight container in the fridge - the muffins will keep for about 2-3 days before they start to dry out a bit.

Tip: You can freeze these muffins!
To do so, wrap them tightly with a layer of plastic wrap and then a layer of aluminum foil and place them in your freezer.

Let them defrost at room temperature for a few hours once you're ready to eat them.

Easy Keto Pizza Muffins