Low Carb Pizza Muffins | Crazy easy, grain free, gluten free, nut free, keto friendly and super delicious!

Low Carb Pizza Muffins

We’ve talked before about pizza, and my undying love for this amazing food. I’ve come up with a nut-free version of a keto pizza crust before, but sometimes you want to be able to enjoy pizza with minimal effort involved. That’s what lead me to come up with low carb pizza muffins. I’ve been thinking about these all week, and finally got to baking today.

They don’t have the chewiness that a pizza crust would have, but years of being grain free and gluten free  (for the most part) has really eliminated my need for a chewy crust. Instead, these are a bit “fluffier” and muffin-like, as the name implies. The thing is, they have that pizza taste, and cheese, and really – what more could you want?

Notes on Baking Low Carb Pizza Muffins

  • I only used 2 ounces of cheese, and cubed it. You could really add as much cheese as you’d like.
  • Instead of cubing the cheese, you could also shred it into the batter.
  • Another cheese thing – try sprinkling parmesan cheese (or any hard cheese, really) on top of these before baking them. It’s a game changer. This is, of course, in addition to the cheese already inside of them.
  • Make sure you check the label on the sauce you use – many contain a lot of sugar, especially those that are “low fat” or “fat free.” There are a few really good brands out there with no added sugar (I like one called Paesano, and Rao’s is good too – just super expensive).
  • Definitely set aside some sauce for dipping these into. It makes a huge difference.
  • If you don’t have oregano and rosemary, don’t worry! They’re not totally necessary. They just add to the pizza experience (and have some fun medicinal properties as well!). Most sauces will have adequate seasoning. 🙂

Low Carb Pizza Muffins | Crazy easy, grain free, gluten free, nut free, keto friendly and super delicious!

Low Carb Pizza Muffins

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 72

Fat per serving: 4.4g

Carbs per serving: 1.9g net

Protein per serving: 4.2g

Fiber per serving: 2.2g

Low Carb Pizza Muffins


    Wet Ingredients:
  • 4 large eggs
  • 1/2 cup marinara sauce
  • 1/2 cup water
    Dry Ingredients:
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/4 tsp crushed rosemary
  • 2 ounces of cheese, cubed


  1. Preheat oven to 350F. Line/grease a muffin tin (or use a silicone one!).
  2. Combine all ingredients (except cheese) in a mixing bowl, and whisk until thoroughly combined. You could also mix wet and dry separately, and then combine them, but I got lazy.
  3. Scoop about 3 tbsp of batter into each well of the muffin tin.
  4. Put a peace (or two, whatever!) of cubed cheese on top of the batter.
  5. Cover with remaining batter (about 1 tbsp per muffin).
  6. Bake for 35 minutes, until golden around the edges, and totally baked through.
  7. Let cool for about 10 minutes, remove from muffin tin and enjoy!

Low Carb Pizza Muffins | Crazy easy, grain free, gluten free, nut free, keto friendly and super delicious!


  • Laura February 27, 2016 at 4:41 pm

    Heeey! Just curious as I’m a baking newb. I’ve never tried savory muffins in liners. Since I dont have a silicon baking tray, do liners help? And should I prep them with anything (cooking spray, for instance?) These look amazing!

    • Liz February 27, 2016 at 9:47 pm

      Hi Laura!! Glad you want to try these!! Liners will definitely help, and spray just helps more! They might get a little stuck to the liner, but they’re totally worth it 🙂

  • Laura February 28, 2016 at 10:08 am

    Okay now I’m scared. My batter was super runny. I doubled the recipe, is there an equation I dont know about doubling baked goods? They are already in the oven so… we will see.

    • Liz February 28, 2016 at 11:19 am

      Hmmm, sometimes different brands of ingredients can function differently. Especially with coconut flour. Sometimes, when batter looks runny, just a teaspoon to a tablespoon of extra coconut flour will thicken it back up!

  • Deb April 23, 2016 at 9:59 pm

    Have you ever added pepperoni ?
    At what point would that be added ?
    Maybe lay on top to get crispy ?

    • eatssake@gmail.com April 23, 2016 at 10:02 pm

      Oh, this is a fabulous idea! Definitely lay on top for crispier pepperoni.

      I’ve never tried this, but I’d love to hear how it turns out!

  • Ogmomma2012 (Laura) July 29, 2016 at 9:54 am

    There’s a wonderful marinara sauce called Victoria, 5net carbs per half cup! Using that today, also put some chopped mushrooms in, hope it comes out okay.

    • Liz July 30, 2016 at 10:49 am

      Oh, that sounds delicious! I’d love to know how it turns out. 🙂


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