If you like cold pizza for breakfast, you will love these low carb gluten free pepperoni pizza muffins. Enjoy a healthy portable keto breakfast on the go!
Are you always on the go at breakfast? I certainly am, particularly during work days.
Although not the most economical or eco-friendly, I brew my coffee in a K-cup machine to save time.
I used to use a Bunn coffee maker which brews in only 3 minutes, but I would often forget to turn off the hot plate. So, as I was driving to work, I’d be constantly wondering if I turned off the coffee maker.
The good thing is that my husband stays home and I was always able to call to make sure that the machine was indeed powered off. Now there are no worries when I brew my little K-cup instead!
My commute is about a half hour each way so I usually have my coffee during the morning drive and then eat breakfast once I get to my desk. My arrival time has been around 5-5:30 am lately. Coffee is definitely needed at that hour!
These tasty pepperoni pizza muffins are a variation of my bacon egg and cheese muffins. The inspiration for this variation comes from a post I saw over at SugarFreeMom.com for Low Carb Pepperoni Pizza Egg Muffins.
Although those muffins looked really yummy, I was hoping they’d be more of a savory bread muffin rather than eggy.
That’s why I came up with this recipe for low carb gluten free pepperoni pizza muffins. I wanted it to taste more like a thick crust pepperoni pizza instead of a frittata.
Are you a fan of cold pizza in the morning? I certainly am and when I do make low carb pizza, I always eat any leftovers the next morning for breakfast.
Although these pepperoni pizza muffins are delicious hot from the oven, they also taste fantastic the next morning cold from the refrigerator.
Since I pack my breakfast along with my lunch before work, it’s nice to have a portable item like these pepperoni pizza muffins to throw into my cooler bag. They are also very filling at less than 200 calories a muffin and 3.5g total carbs.
If you subtract the fiber, the net carbs in each muffin is only 2g. What a perfect morning snack!
My son actually discovered them in the fridge and swiped the last two before I was able to claim them in the morning.
I was hoping my daughter would give them a try since she loves pepperoni pizza, but she snubbed them without even tasting saying she didn’t like muffins.
Honestly, these do not taste like most breakfast muffins. They are much, much better!
I know you are going to love these savory pepperoni muffins. They are very quick and easy to make. I typically have all the ingredients, but I bought a bag of mini pepperoni for this recipe since regular sized slices would need to be cut up first.
I prefer making muffins in a seasoned stoneware muffin pan because it results in a crisp golden crust. And, since I’ve owned mine for years, it’s well seasoned so the muffins don’t stick.
I did spray a little coconut oil in the pan as an added measure. Plus, the oil does seem to help in browning the sides of the muffins.
I highly recommend a natural stoneware muffin pan for these breakfast muffins!
After letting the muffins cool in the pan for 10-15 minutes, I like to go around each one with a small knife. Then, I use the knife to gently remove each one.
I like doing it this way instead of turning the pan upside down because there is more control over where the muffins end up.
Go ahead and grab one of these warm pizza muffins after removing from the pan. It’s like a fresh piece of pizza without the gooey cheese.
Speaking of the cheese, I used Asiago because it’s one of my favorites, but Parmesan could be used instead. The mozzarella cheese bakes right in and the cheese sprinkled on top gets brown and crisp.
I hope you enjoy these low carb gluten free pepperoni pizza muffins as much as we do!
Low Carb Gluten Free Pepperoni Pizza Muffins
Pepperoni Pizza Muffins
- Preheat oven to 400°F. Spray or grease muffin molds.
- In large mixing bowl, combine cream cheese, grated Asiago cheese, coconut flour, almond flour, baking powder, salt, water, and beaten egg.
- Mix in pepperoni and 1/2 cup mozzarella cheese.
- Fill muffin cups 1/2 to 3/4 full.
- Sprinkle additional 1/2 cup mozzarella cheese on top.
- Bake 25-30 minutes or until muffins are firm and lightly browned.
- Can be served hot, at room temperature, or straight from the refrigerator. Store in refrigerator.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.