Keto Broccoli Cheese Muffins
Savory ketogenic broccoli and cheddar muffins — low-carb, gluten-free muffins made with almond flour, cheddar, and finely chopped broccoli.
Servings: 8 muffins
Ingredients
Ingredients
- 4 eggslarge
- 1.5 cupsalmond flour150 g
- 1.5 cupsmature cheddar170 g grated / shredded
- 3.5 ozbroccoli100 g chopped very finely
- 1/4 cupnatural yoghurt60 g
- 1 1/2 tspbaking powder
- 1/2 teaspoongarlic powder
- 1/2 teaspoononion powder
Instructions
Instructions
- Preheat the oven to 180°C / 350°F. Line an 8-cup muffin pan with paper liners or grease a silicone muffin mould.
- Crack 4 large eggs into a food processor or a mixing bowl and beat with a handheld electric mixer or food processor until frothy and pale, about 2 minutes.
- Add 1.5 cups (150 g) almond flour, 1½ tsp baking powder, ½ tsp garlic powder, ½ tsp onion powder, 1.5 cups (170 g) grated mature cheddar, and ¼ cup (60 g) natural yoghurt. Mix until well combined, scraping the bowl as needed.
- Fold in 3.5 oz (100 g) very finely chopped broccoli with a spatula until evenly distributed; avoid over-mixing.
- Divide the batter evenly among the 8 prepared muffin cups. If you want a cheesier top, sprinkle a little of the grated cheddar from the measured amount over each muffin.
- Bake for 25–30 minutes, until the tops are golden and a skewer inserted into the center comes out clean. If the tops brown too quickly, loosely cover with aluminum foil for the last 5 minutes.
- Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Equipment
- Oven
- 8-cup muffin pan
- paper liners or silicone muffin mould
- food processor or mixing bowl
- handheld electric mixer (or food processor)
- Spatula
- skewer
- Aluminum Foil
- Wire Rack
Notes
Notes
Net carbs: 3.7g per cheese muffin. Makes 8 muffins.
I used mature cheddar, but another cheese such as Gouda or Monterey Jack would also work well.
The cheddar was pre-shredded. If you decide to grate it yourself, I recommend measuring in weight rather than cups to have a more accurate result.
You could replace the broccoli with another vegetable such as zucchini or red peppers (both pre-roasted) or cauliflower.
Store in the fridge for up to 5 days or freeze for up to 3 months.
Net carbs: 3.7g per cheese muffin. Makes 8 muffins.
I used mature cheddar, but another cheese such as Gouda or Monterey Jack would also work well.
The cheddar was pre-shredded. If you decide to grate it yourself, I recommend measuring in weight rather than cups to have a more accurate result.
You could replace the broccoli with another vegetable such as zucchini or red peppers (both pre-roasted) or cauliflower.
Store in the fridge for up to 5 days or freeze for up to 3 months.