Savory keto muffins perfect with a cup of coffee in the morning or butter chicken at night. Dairy free, gluten free, vegetarian, and kid friendly!
click here to sign up for my email newsletter
Do you prefer a sweet or savory keto muffin? Personally, I love both so I could never choose between the two.
That would be like picking your favorite child. I just can’t choose.
What I do love to eat for breakfast are delicious, low carb, easy foods. That will never waiver.
Muffins have always been a neutral breakfast zone for me. They’re basically breakfast cake so they hit the sweet spot.
But muffins aren’t usually overly sweet so they satisfy the savory tooth also. Win win.
I have a few low carb muffin recipes here on the blog already, actually. My lemon poppyseed keto muffins are fantastic, fyi!
Did you catch my recent post about turmeric? If you didn’t, go read that one next!
The Further Food Turmeric Tonic that I talked about in that post is just soooo good! When I buy or recommend a product, like the turmeric tonic, I really try to show you how to use it in more than one way. We all want to get the biggest bang for our buck! Stretch that dollar!
Besides, the benefits of turmeric are dynamite! Why wouldn’t I want to find a way to incorporate it more into my food?
Don’t know what makes turmeric dynamite? Click here to learn more.
While the turmeric tonic is fantastic in my keto chai latte, it’s also fantastic for cooking. It really has that chai, autumnal, and savory flavor profile that we usually save for October and November.
But it’s truly so delicious that I really couldn’t see myself only using it in the fall. There are recipes in the works that use the tonic for a cake and cookies, but today, I’m sharing these savory keto muffins with you.
The tonic is a combination of many healing spices but the big flavors come from cinnamon, cardamom, turmeric, ginger, and clove. A collection of savory superheroes.
So, not only are these savory keto muffins delicious, they’re also incredibly powerful thanks to the natural powers of the spices included.
If you’re serving these low carb muffins for breakfast, you could add a little cinnamon glaze on top for extra sweetness. And if you’re serving this in the afternoon with coffee or at dinner with butter chicken, leave the glaze off for the extra savory bite.
- 2 cups almond flour
- 1.5 teaspoons baking powder
- 1/2 cup powdered sweetener (granular works too)
- 3 scoops
- 1/2 teaspoon vanilla extract
- 1 cup mayonnaise
- 3 eggs
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners or grease.
- Add all ingredients to a large bowl and whisk until combined.
- Use a cookie scoop to fill each muffin cup 2/3 of the way full, about 2 tablespoons per muffin.
- Bake for 20 to 23 minutes until the tops are risen and golden.
- Let cool 5 minutes before removing.