keto meatloaf muffins

Keto Meatloaf Muffins

  • Servings: 6
  • Difficulty: Easy
  • Print

These make an easy, family-friendly, and freezer-friendly main dish!


  • Non-stick cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds ground beef 80/20
  • 1/4 cup yellow onion finely chopped
  • 1 large celery stalk finely chopped
  • 3 large eggs
  • 2 tablespoons coconut flour (or 6 tablespoons almond flour)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon sugar-free tomato paste
  • 2 teaspoons Italian seasoning
  • 1 tablespoon fresh rosemary leaves finely chopped (or 1 teaspoon dried rosemary)
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  • 3/4 cup shredded Colby Jack Cheese


  1. Preheat oven to 375F and spray a muffin tin with non-stick cooking spray.
  2. In a large bowl, thoroughly combine all ingredients together with your hands, except for the shredded cheese.
  3. Divide beef mixture into 12 equal-sized portions and place into the muffin tin slots. Place in preheated oven for 20-25 minutes, or until the meat is cooked through.
  4. Carefully remove the muffin tin from oven. If there is excess moisture on the top of each muffin, blot the tops with a clean paper towel. Then top each muffin with the shredded cheese.
  5. Return to oven for 5 minutes, or until cheese is melted and starts to turn golden brown.
  6. Let the muffins cool for 5 minutes before removing them from the muffin tin

Recipe Courtesy of

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I've been interested in healthy living for a couple of years and have been trying to find ways to do this myself and to share information to the public.

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