Cheesy bread rolls are the things of dreams, and these keto garlic bread muffins are no exception to the rule. Tender, moist, and 'springy', this is one keto bread that's both incredibly tasty and killer in texture. Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
Mix melted butter, dried basil (or herb of choice), garlic (to taste) and season with salt and freshly ground black pepper. Set aside.
For the cheesy keto garlic bread muffins
Preheat oven to 350°F/180°C. Grease and flour (with coconut flour) a muffin tray.
Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, active dry yeast (optional), xanthan gum, baking powder, baking soda, salt and garlic powder. Set aside.
Beat egg whites until soft peaks form. Set aside.
In a large bowl with an electric mixer on medium speed, cream butter until pale and fluffy, 1-2 minutes.
Beat in vinegar and egg yolks. Add flour mixture slowly, alternating with water and beating until just incorporated. Mix in shredded cheese and gently fold in egg whites.
Spoon batter onto the prepared muffin tray, evening out the top with the back of a wet spoon. The batter will be almost to the top.
Bake for 18 to 20 minutes, until the tops are lightly golden and fully set. Brush with garlic butter and return to the oven for 8 to 10 minutes, until deep golden and a toothpick inserted comes out clean. Be very gentle when brushing as to not collapse the domes completely. And if you can brush them in the oven without taking them out (using gloves), even better.
Allow to cool for 15 minutes in the pan before removing, and enjoy.
These are best enjoyed warm and fresh out of the oven, but they do keep well covered and refrigerated for up to 3 days. Just be sure to give them a toast before digging in.
*The active dry yeast is for taste rather than rise, so feel free to leave it out if need be.