Keto Carnivore Pizza Muffins

Forget complicated meal prep. You want something fast, flavorful, and unapologetically meaty. These Keto Carnivore Pizza Muffins are the hack: portable, cheesy, and built for serious satiety.

No crust, no fluff, just pure pizza vibes in a high-protein form. They cook quick, reheat like a champ, and taste like a cheat meal without wrecking your macros.

What Makes This Special

Regular pizza is comfort food; these muffins are performance food disguised as comfort. They combine savory sausage, pepperoni, eggs, and cheese into a handheld bite that hits like a slice.

The texture is tender, the tops are golden, and every bite carries that classic pizza aroma.

Zero grains, minimal carbs, and sky-high protein. If you’re running carnivore or strict keto, they fit perfectly. And if you’re feeding a crew? No one will ask where the crust went—because they’ll be too busy grabbing seconds.

What Goes Into This Recipe – Ingredients

• 1 lb (450 g) Italian sausage, casings removed (mild or spicy)
• 1 cup chopped pepperoni (mini or regular sliced and chopped)
• 8 large eggs
• 1 cup shredded mozzarella (low-moisture, part-skim)
• 1/2 cup grated Parmesan
• 3 tbsp heavy cream (optional but extra fluffy)
• 2 tbsp tomato paste (sugar-free or lowest-sugar you can find)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp sea salt (adjust to taste)
• 1/2 tsp black pepper
• 2 tbsp butter or tallow, for greasing tins
• Optional toppings: sliced olives, diced bacon, extra cheese for the top

Instructions

1. Preheat and prep: Heat oven to 375°F (190°C).

   Generously grease a 12-cup muffin tin with butter or tallow. Don’t skimp—sticking is a mood-killer.

2. Brown the sausage: In a skillet over medium heat, cook the Italian sausage, breaking it into small crumbles until no pink remains. Drain excess fat if it’s excessive, but leave a little for flavor.
3. Mix the “pizza sauce” base: In a large bowl, whisk eggs, heavy cream, tomato paste, garlic powder, onion powder, oregano, red pepper flakes, salt, and black pepper until smooth.
4. Load the meats and cheeses: Stir in the cooked sausage, chopped pepperoni, mozzarella, and Parmesan.

   If adding olives or bacon, fold them in now.

5. Fill the tins: Divide the mixture evenly into the 12 muffin cups, filling nearly to the top. Sprinkle a pinch of extra mozzarella on each cup for a gorgeous crust.
6. Bake: Place in the center of the oven and bake 18–22 minutes, until set in the middle and lightly browned on top. A toothpick should come out mostly clean.
7. Rest and release: Let them cool in the pan for 5 minutes, then run a thin knife around the edges and lift out.

   They firm up as they cool.

8. Serve: Enjoy hot, with optional dusting of Parmesan or a side of warm sugar-free marinara for dipping (if you’re keto, not strict carnivore).

Keeping It Fresh

Refrigerate: Store in an airtight container up to 5 days. They taste even better on day two, IMO.

Freeze: Wrap individually and freeze up to 2 months. Reheat straight from frozen in a 325°F (165°C) oven for 12–15 minutes or microwave 60–90 seconds.

Reheat like a pro: Air fryer at 350°F (175°C) for 4–6 minutes restores that crispy edge.

Microwaves work, but you’ll lose some texture. Your call.

Nutritional Perks

• High protein and fat: Keeps you full, stabilizes appetite, and supports muscle recovery.
• Low carb: With only a touch of tomato paste, these muffins stay tightly keto. Drop the paste entirely for stricter carnivore.
• Electrolyte-friendly: Sodium from pepperoni and cheese can help stave off keto fatigue—no bonking mid-afternoon.
• Portable fuel: Perfect post-workout or on-the-go breakfast.

  No fork, no problem.

Rough macros per muffin (estimate): 220–260 calories, 16–20 g fat, 16–18 g protein, 1–2 g net carbs. Exact numbers vary by brands and add-ins.

Avoid These Mistakes

• Under-greasing the pan: These are cheesy. Cheesy equals sticky.

  Grease like you mean it.

• Overbaking: Dry eggs are sad. Pull them as soon as the centers set and tops are golden.
• Watery add-ins: Too much sauce or wet veggies will make them spongy. If using mushrooms or spinach, sauté and squeeze out moisture first.
• Skipping seasoning: Meat and cheese need backup singers.

  The oregano, garlic, and pepper make it “pizza,” not just “egg cup with meat.”

• Huge meat chunks: Go for small crumbles so every bite is balanced. Big chunks cause uneven baking.

Different Ways to Make This

• Strict Carnivore Mode: Omit tomato paste and seasonings. Use only eggs, sausage, pepperoni, and cheese.

  Add a pat of butter on top before baking.

• Classic Supreme Vibes: Add finely diced bell peppers, olives, and sautéed mushrooms. Keep the amounts small to avoid moisture overload.
• BBQ Twist (keto): Swap tomato paste for 1–2 tbsp sugar-free BBQ sauce, use cheddar, and add bacon. Smoky and ridiculous.
• Buffalo Ranch: Stir in 1–2 tbsp buffalo sauce, swap mozzarella for Monterey Jack, and top with a drizzle of ranch after baking.
• Spicy Pepper Jack: Use hot Italian sausage, add jalapeños, and finish with pepper jack cheese.

  Proceed with caution, hero.

• Deli Style: Replace pepperoni with chopped salami and prosciutto. Extra umami, chef’s kiss.

FAQ

Can I make these dairy-free?

Yes, but they’ll lose that gooey pizza feel. Skip the cheese and add one extra egg plus 1–2 tbsp beef tallow for richness.

Season aggressively to keep the flavor bold.

Is tomato paste carnivore?

Strictly speaking, no. If you’re pure carnivore, omit it and rely on spices and salt. For keto, choose a no-sugar-added paste and keep it minimal.

How do I keep them from sticking?

Grease the tin thoroughly with butter or tallow and consider using silicone muffin liners.

Let them rest 5 minutes before removing to let the fats set.

Can I use ground beef instead of sausage?

Absolutely. Use 80/20 ground beef for the best texture and season it with extra salt, garlic powder, and fennel seeds to mimic sausage flavor.

What’s the best cheese combo?

Mozzarella for melt, Parmesan for punch. You can add provolone for stretch or cheddar for sharper flavor.

Just keep the total around 1.5 cups.

How long will these last in the fridge?

Up to 5 days in an airtight container. Reheat gently to keep them juicy—air fryer or oven wins over microwave, FYI.

Can I make them in mini muffin tins?

Yes, and they’re great for snacks. Reduce bake time to 10–12 minutes and watch closely.

They’ll vanish even faster, so plan accordingly.

Final Thoughts

Keto Carnivore Pizza Muffins deliver serious flavor with minimal effort and zero compromise. They’re the kind of recipe you make once, then keep on repeat because it just works. Fast prep, clean ingredients, and a big payoff in taste and satiety.

Batch them on Sunday, crush your week, and laugh at the 3 p.m. snack attack.

When simple meets satisfying, staying on plan isn’t hard—it’s automatic.