Keto Cheese Muffins (with Broccoli!)
User Reviews
4.9
Keto Cheese Muffins (with Broccoli!)
Description
The Keto Cheese Muffins (with Broccoli!) rely on almond flour as the base, combined with eggs, natural yogurt, and baking powder to create a light, moist batter. The inclusion of mature cheddar cheese introduces a savory, sharp flavor and a tender texture as it melts during baking. Finely chopped broccoli adds subtle vegetable notes and some texture without overpowering the muffins. Garlic and onion powders contribute a touch of savory complexity.
The batter is mixed until smooth, then portioned into muffin molds and baked until a skewer comes out clean, producing muffins with a lightly golden top. The result is a muffin that is moist inside with a slight firmness outside. These hold well for storage and make a convenient snack or breakfast element within a keto-friendly meal plan.
The recipe adapts well to substitutions like different cheeses or finely chopped vegetables such as zucchini or cauliflower. They can be refrigerated for up to five days or frozen for longer storage. For consistent measurement, weighing shredded cheese by grams is advisable if shredding by hand. Baking times and browning should be monitored to avoid overcooking.
Ingredients
- 4 egg large
- 1.5 cups / 150g almond flour
- 1.5 cups / 170g cheddar cheese grated / shredded, mature
- 3.5 oz / 100g broccoli chopped very finely
- ¼ cup / 60g natural yoghurt
- 1 ½ tsp baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 180 C /350 F and line a muffin pan with paper cups (or grease a silicone muffin mould).
- Blend the eggs in a food processor or with a handheld electric mixer until frothy and pale in colour (2 minutes).
- Add the almond flour, grated cheddar, natural yoghurt, baking powder, garlic powder and onion powder and blend until well-combined.
- Last, stir in the chopped broccoli.
- Fill the batter into 8 paper cups or your prepared silicone mould and sprinkle a little more cheddar over the top (optional).
- Bake for 25-30 minutes or until a skewer inserted comes out clean. If necessary, loosely place aluminium paper over the tops during the last 5 minutes of baking to prevent excessive browning.
Notes
- Each muffin contains about 3.7g net carbs, making them suitable for low-carb diets.
- Mature cheddar provides a strong flavor, but Gouda or Monterey Jack are good alternatives.
- If grating cheese yourself, measure it by weight for accuracy.
- Broccoli can be swapped with pre-roasted zucchini, red peppers, or cauliflower.
- Store muffins in the fridge for up to 5 days or freeze for up to 3 months for extended use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Total Carbohydrates | 5.9g | 2% |
| Protein | 13.1g | 26% |
| Fat | 19.7g | 30% |
| Saturated Fat | 5.8g | 29% |
| Fiber | 2.2g | 9% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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