Savoury Almond Muffins (Low Carb)

Savoury Almond Muffins (Low Carb)

The one thing that is most difficult in my experience of following a low carb diet is not having items that are bread like in texture. If you’re missing something sweet some greek yoghurt and berries or some 70% plus chocolate will usually hit the spot. If you really miss rice or pasta there are plenty of tutorials out there on how to make zoodles or cauli rice. Quinoa is also a great protein filled option to serve with curries.

Savoury Almond Muffins Low Carb
Savoury Almond Muffins

The one thing that always eludes me however is a nice alternative to bread. I’m not too bad on the cake front, I have a recipe for low carb chocolate brownies which are amazing when you just need a sweet treat.

These Savoury Almond Muffins are low carb but are not far off the texture of a corn muffin or a gluten free muffin. Personally I don’t think it’s possible to replicate the real consistency of bread in a low carb form without crap loads of additives that I don’t want to have in my body.

Serve these on their own for breakfast, slice open and toast with fillings for lunch or have on the side of a big salad or bowl of soup. They are very versatile, you can add any herbs you like, change the chilli and cheddar out for sundried tomato and olives for a more Italian inspired flavour. Make it in a loaf tin and slice for open sandwiches. The beauty of these is that they are made with just a tiny list of ingredients that the average low carbing person would have hanging around in their cupboard and fridge.

Savoury Almond Muffins Low Carb

The Savoury Almond Muffins are also wheat and gluten free. Replace cheddar cheese with roasted peppers for a dairy free option.

Ingredients for Savoury Almond Muffins

Makes 6 muffins
1 Cup of Almond Flour
1/4 Cup of Olive Oil
2 Eggs
1 Teaspoon of Baking Powder
1/2 Cup of Grated Cheddar Cheese
1 Heaped Teaspoon of Diced Red Chilli
1 Heaped Teaspoon of Dried Oregano
1/4 Teaspoon salt


1. Preheat your oven to 160C. Grease a 6 muffin tin.
2. In a large mixing bowl, beat the almond flour and the oil together until combined.
3. Add the eggs one at a time, beating the mixture until smooth.
4. Add the teaspoon of baking powder and the dried oregano and mix well before adding the diced chilli. Once that has been incorporated through the mix, add the cheese and fold in.
5. Using a tablespoon, divide the mix into the muffin tin. Don’t fill the muffin compartments more than 2/3 as the muffins will rise.
6. Bake in the oven for 25 minutes until golden and risen.

Savoury Almond Muffins Low Carb


  1. Low Carb in Glanmire

    9 July

    These look very handy. I’m on a low carb diet and looking for stuff to snack on (only occasionall!).

    • Rosie

      9 July

      Hey Low Carb in Glanmire,

      Thanks for the comment! If you’re looking for another low carb option the Indian Spiced Chicken Tenders are good. I’d steer clear of the chickpea curry though 😉


  2. Paddy

    29 December

    Thanks for the recipe! I made them without the chili, and used thyme because I didn’t have oregano. I found them a bit dry and I’m thinking to add extra oil next time, maybe coconut oil. Any thoughts? P.S. The flavors complimented my squash soup beautifully.

  3. Jenny

    13 January

    Husband really loved first batch so made another today. Used ground almonds for texture, chilli flakes and italian herbs. Autocook in halogen oven, 190 for 11 mins on lower rack. Bet they only took 15 mins start to finish.

  4. sandy

    18 February

    Lots of fat between the eggs, almond, oil, cheese….they’re very good though but would not use these as a replacement for bread, or in very small quantities

    • Rosie

      18 February

      Hi Sandy, these are really meant only for someone following a low carb diet which is usually quite high in fat. So I wouldn’t recommend replacing bread with these at all of you’re not eating low carb.

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