I packed everything I crave about pizza into a cheesy, meaty, low-carb bite that feels almost too good to be keto. These Keto Carnivore Pizza Muffins are the kind of snack that disappears fast.

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I’m obsessed with these Keto Carnivore Pizza Muffins because they hit that greasy, cheesy pizza craving without dragging me into crust regret. I get savory ground pork, melty mozzarella cheese, crispy edges, and that little pepperoni-style pizza vibe in every bite, all packed into a low-carb snack I actually want to eat on repeat.

And they’re portable, which matters when I’m standing at the fridge pretending I’m “just looking.” But honestly? I like them best because they taste bold, salty, meaty, and ridiculous in the best way.

Tiny pizza bites. Big carnivore energy.

No flimsy substitute situation here ever again.

Ingredients

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Ground pork or sausage makes these hearty, meaty, and honestly super filling.
Mozzarella brings that gooey pizza pull you’ll want in every bite.
Cream cheese keeps the muffins tender, rich, and not dry.
Eggs help hold everything together while adding solid protein.
Parmesan adds salty, nutty flavor that makes it taste more pizza-like.
Pepperoni gives you that classic pizza vibe, plus a little crispy edge.
Salt wakes everything up, because bland meat muffins are just sad.
Black pepper adds a tiny kick without taking over.
Garlic powder makes it taste like real pizza shop comfort food.
Onion powder adds cozy flavor without sneaky carbs.
Basically, low sugar pizza sauce is optional, but it’s fun for dipping.

Ingredient Quantities

1 pound ground pork or Italian sausage

1 cup shredded mozzarella cheese (about 4 ounces)

2 ounces cream cheese, softened

2 large eggs

1/4 cup grated Parmesan cheese (about 1 ounce)

24 slices pepperoni (about 2 per muffin)

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Optional: 1/4 cup low sugar pizza sauce for topping

How to Make this

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1. Preheat oven to 375°F and lightly grease or line a 12-cup muffin tin.

2. Cook 1 pound ground pork or Italian sausage in a skillet over medium heat until no longer pink, breaking into small pieces; drain excess fat and let cool slightly.

3. In a large bowl, combine cooled cooked meat, 1 cup shredded mozzarella, 2 ounces softened cream cheese, 2 large eggs, 1/4 cup grated Parmesan, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder; mix until well incorporated.

4. Stir in about half of the 24 pepperoni slices chopped or torn into pieces, reserving the rest for topping.

5. Divide the mixture evenly among the 12 muffin cups, pressing down slightly to compact.

6. Top each muffin with 2 reserved pepperoni slices arranged on top; press gently so they adhere.

7. Bake for 18 to 22 minutes until muffins are set, cheese is melted, and edges are lightly browned.

8. Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.

9. If desired, warm 1/4 cup low sugar pizza sauce and spoon a little onto each muffin before serving.

Equipment Needed

1. 12-cup muffin tin
2. Oven
3. Large skillet
4. Large mixing bowl
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Slotted spoon or tongs and a small strainer or paper towels for draining fat
8. Wire cooling rack
9. Small saucepan or microwave-safe bowl for warming sauce

FAQ

Can I use ground beef instead of ground pork or Italian sausage? Yes. Ground beef works well. If you use plain beef, add 1 to 2 teaspoons of Italian seasoning and 1 teaspoon fennel or smoked paprika to mimic sausage flavor.

How do I make these dairy free? True dairy free is difficult because cheeses add structure and moisture. You can try omitting the shredded mozzarella and cream cheese, and increase eggs to 3 plus 2 tablespoons of pork rinds finely ground for binder, but texture will be firmer and less cohesive.

How long do the muffins keep and how should I store them? Store in an airtight container in the refrigerator up to 4 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months.

What is the best way to reheat them? Reheat refrigerated or frozen muffins in a 350 F oven for 8 to 12 minutes from refrigerated, or 15 to 20 minutes from frozen, until warmed through. You can also microwave 30 to 60 seconds but texture will be softer.

Can I make these without pepperoni on top? Yes. Use plain meat filling and add optional low sugar pizza sauce on top after baking or omit sauce for stricter carnivore. You can also press a small extra piece of mozzarella in the center before baking for a cheesy top.

How many carbs and calories are in one muffin? Rough estimate per muffin: about 1 to 3 grams net carbs depending on sauce, 180 to 230 calories. Exact values depend on specific brands and whether you use sausage or plain pork.

Keto Carnivore Pizza Muffins – The Perfect Low Recipe Substitutions and Variations

Ground pork or Italian sausage:
- Ground beef (80/20 for similar fat and flavor)
- Ground turkey (use dark meat for higher fat)
- Ground lamb (richer, slightly gamey profile)
Shredded mozzarella:
- Provolone (melts well, mild flavor)
- Fontina (creamy melt, slightly nutty)
- Sharp cheddar (bolder flavor, good browning)
Cream cheese:
- Mascarpone (creamier, slightly sweeter)
- Ricotta (lighter texture, drain excess liquid)
- Soft goat cheese (tangy, use slightly less)
Eggs:
- Commercial egg replacer (follow package for 2 eggs)
- Flax egg (2 tbsp ground flax + 5 tbsp water, let sit)
- Chia egg (2 tbsp chia seeds + 5 tbsp water, gelled)

Pro Tips

1) Let the cooked meat cool until just warm before mixing. That prevents the cream cheese and eggs from melting or breaking down, so the texture stays cohesive and the muffins hold together better.

2) Don’t overwork the mixture. Stir just until combined; overmixing makes the muffins tough. Use a scoop to portion evenly and press gently into the cups.

3) Use silicone liners or well-greased muffin cups for easiest release. If you want crispier edges, bake directly in the tin without liners and brush the top pepperoni with a little oil near the end of baking.

4) Make ahead and reheat: these freeze and rewarm beautifully. Cool completely, freeze on a tray, then store in a bag. Reheat from frozen in a 350°F oven for about 10 to 12 minutes or until warmed through for best texture.

Keto Carnivore Pizza Muffins – The Perfect Low Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I packed everything I crave about pizza into a cheesy, meaty, low-carb bite that feels almost too good to be keto. These Keto Carnivore Pizza Muffins are the kind of snack that disappears fast.

Servings

servings

Calories

189

kcal

Equipment: 1. 12-cup muffin tin
2. Oven
3. Large skillet
4. Large mixing bowl
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Slotted spoon or tongs and a small strainer or paper towels for draining fat
8. Wire cooling rack
9. Small saucepan or microwave-safe bowl for warming sauce

Ingredients

1 pound ground pork or Italian sausage
1 cup shredded mozzarella cheese (about 4 ounces)
2 ounces cream cheese, softened
2 large eggs
1/4 cup grated Parmesan cheese (about 1 ounce)
24 slices pepperoni (about 2 per muffin)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Optional: 1/4 cup low sugar pizza sauce for topping

Directions

Preheat oven to 375°F and lightly grease or line a 12-cup muffin tin.
Cook 1 pound ground pork or Italian sausage in a skillet over medium heat until no longer pink, breaking into small pieces; drain excess fat and let cool slightly.
In a large bowl, combine cooled cooked meat, 1 cup shredded mozzarella, 2 ounces softened cream cheese, 2 large eggs, 1/4 cup grated Parmesan, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder; mix until well incorporated.
Stir in about half of the 24 pepperoni slices chopped or torn into pieces, reserving the rest for topping.
Divide the mixture evenly among the 12 muffin cups, pressing down slightly to compact.
Top each muffin with 2 reserved pepperoni slices arranged on top; press gently so they adhere.
Bake for 18 to 22 minutes until muffins are set, cheese is melted, and edges are lightly browned.
Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.
If desired, warm 1/4 cup low sugar pizza sauce and spoon a little onto each muffin before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.