Method: Keto Broccoli Cheese Muffins

• Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
• Grease the muffin tin with cooking spray or line it with paper liners to prevent sticking.
• In a large mixing bowl, crack the 4 large eggs and whisk them until they are frothy. Add the ½ cup of natural yogurt and mix until well combined.
• In a separate bowl, combine the 1.5 cups of almond flour, 1 tsp of baking powder, ½ tsp of garlic powder, and ½ tsp of onion powder. Mix these dry ingredients thoroughly to ensure even distribution.
• Gradually add the dry mixture into the wet mixture, folding gently with a spatula. Be careful not to overmix, as this can affect the texture.
• Gently fold in the 1.5 cups of grated mature cheddar and the 3.5 oz of finely chopped broccoli. Make sure they are evenly distributed throughout the batter.
• Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. This allows room for the muffins to rise.
• Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
• Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack. Serve warm, or let them cool completely for later enjoyment.