• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

Get some veggies in you with this easy and exceptionally tasty keto cheese muffins recipe! I”ve added chopped broccoli which we all loved. Even better, these savoury muffins take only 30 minutes to make from start to finish and contain just 3.7g net carbs.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course
Breakfast, Snack
Cuisine
British
Servings
8
Calories
246 kcal

INGREDIENTS

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4 eggs large
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1.5 cups / 150g almond flour
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3.5 oz / 100g broccoli chopped very finely
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1/4 cup / 60g natural yoghurt
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1 1/2 tsp baking powder
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1/2 tsp garlic powder
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1/2 tsp 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).
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.
VIDEO
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.
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.
NUTRITION
Calories: 246kcal
Protein: 13.1g
Fat: 19.7g
Fiber: 2.2g
Sugar: 1.6g