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Keto Pepperoni Pizza Snack Muffins - Easy, Savory, and Perfect for On-the-Go

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (fine blanched) – 1 1/2 cups for a tender, low-carb base
  • Baking powder – 1 1/2 teaspoons for lift
  • Salt and pepper – 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Italian seasoning – 1 teaspoon for that classic pizza aroma
  • Garlic powder – 1/2 teaspoon for savory depth
  • Eggs – 3 large, room temperature, to bind the batter
  • Unsweetened almond milk or heavy cream – 1/3 cup for moisture
  • Olive oil – 2 tablespoons for richness
  • Shredded mozzarella – 1 cup, packed
  • Grated Parmesan – 1/4 cup for umami and structure
  • Mini pepperoni – 1/2 to 3/4 cup, chopped if larger
  • Low-sugar pizza sauce or marinara – 2 tablespoons mixed into the batter (optional), plus extra for dipping
  • Optional add-ins – 2 tablespoons finely chopped green bell pepper, 2 tablespoons chopped black olives, 1 tablespoon finely chopped red onion
  • Optional topping – A pinch of red pepper flakes or dried oregano for the tops

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or grease well. Parchment liners help prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk almond flour, baking powder, salt, pepper, Italian seasoning, and garlic powder until evenly combined.
  3. Whisk wet ingredients: In a separate bowl or measuring cup, whisk the eggs, almond milk or cream, and olive oil until smooth.
  4. Combine: Pour the wet mixture into the dry ingredients. Stir until just combined. The batter will be thick but scoopable.
  5. Add the goods: Fold in mozzarella, Parmesan, mini pepperoni, and optional 2 tablespoons of low-sugar pizza sauce and any add-ins. Do not overmix.
  6. Portion: Divide the batter among the 12 muffin cups, filling each about three-quarters full. Sprinkle a little extra mozzarella or a pinch of oregano on top if you like.
  7. Bake: Bake for 16–20 minutes, or until the tops are golden and a toothpick comes out clean or with melted cheese (not wet batter). Rotate the pan once if your oven bakes unevenly.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. They firm up as they cool, making them easier to handle.
  9. Serve: Enjoy warm with a side of warm, low-sugar marinara for dipping. They’re also tasty at room temperature.