Last updated on April 23rd, 2018 at 06:07 am
After I had just graduated university, I started working at my mom’s coffee shop and used to make some homemade baked goods. One of which were these broccoli cheddar muffins. At that time, everything I ate was full of sugar and gluten so the baked goods I made were all made of wheat. For the past few weeks, I’ve been retesting my original recipe to see if I could make it gluten-free and low-carb. It took a couple of tries, but I was finally able to make them moist, fluffy and full of flavour! These Keto Broccoli Cheddar Muffins only have about 5g net carbs in each. I usually like to eat one for breakfast and it keeps me full until lunch; they’re actually quite filling.
For this recipe, I used my jumbo silicone muffin trays, but I’m sure you could use normal metal muffin trays. Just make sure to oil them first as they WILL stick. Also, if you use muffin cups, the cheddar will stick to the paper and will not be able to come out, so that’s why I usually use silicone muffin trays. Hassle-free.
I think what surprised me the most is that they really resembled and tasted like wheat muffins. I think because the flavours of the cheddar, broccoli and spices are so strong that we don’t really notice an almond flavour. The muffins are also quite moist. I had made previous versions with lemon juice, coconut oil or coconut flour and they just weren’t the same. They were very dry and the coconut flavour overpowered the entire muffins.
Keto Broccoli Cheddar Muffins (Gluten-free/Low Carb)
Ingredients
- 4 eggs
- 90 ml unsweetened almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp unsalted butter (melted)
- 130 g cheddar
- 100 g broccoli (about 1/3 a head)
- 1 3/4 cup blanched almond flour (200g)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp oregano
- 1 tsp parsley
- 1/2 tsp Himalayan salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp sage powder
- 1/2 tsp celery salt
Instructions
- Preheat the oven to 200C/400F.
- Mix the almond milk and apple cider vinegar in a large bowl and let sit for 5 minutes. Add the eggs and melted butter and mix.
- Grate the cheddar cheese and thinly slice the broccoli.
- In a bowl, combine all of the dry ingredients and mix until well incorporated.
- Add the wet ingredients to the dry ingredients and mix. Add the broccoli and mix again. Add the cheddar cheese and mix until all of the cheese is evenly mixed in the batter.
- Spoon the batter into 6 jumbo muffin moulds. I used silicone muffin moulds
so that they wouldn't stick.
- Bake for 30 minutes. Take out of the oven and let cool before serving. You can eat them hot or cold, just be careful when taking them out of the oven as the inside of the muffin is piping hot!!
Notes
Do NOT use muffin cups. The batter WILL stick and it will be very hard to take off. Don't substitute the butter for coconut oil, it will give them a very strong coconut taste that just doesn't go well, at all, with the flavours of the muffin. You can substitute the apple cider vinegar for lemon juice, but this won't make them as moist and fluffy. Try not to skip the spices, it really adds flavour and tastes much better with them. Get the equipment used here: Silicone Texas Muffin Pans and Cupcake Maker, 6 Cup Large
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Daniela says
Hi, I’ve just discovered this recipe and it worked amazing for me as it is. I am looking at using gluten free flour though instead of almond flour – would you have any advice on how to substitute? The one I’ve got already had xantham gum added in. Any advice very much appreciated!
Daniela
Mira says
Hi Daniela, GF flour is usually a 1-1 replacement for almond flour so it should work in the same amounts.
Daniela says
Hi Mira,
Thank you so much for your prompt reply! I shall make another batch this weekend using GF flour and I’ll post my results here.
And thank you again for working this recipe out – it’s a lifesaver for a packed lunch for the kids and my husband!
Daniela
Nathan says
Hi! I just made these in a regular muffin pan, and they came out somewhat hard. Will cooking in the silicone tray make them softer? Thanks!
Mira says
Hmm, did you measure the almond flour by scale or cups? Or forgetting a wet ingredient? Was the batter dry in the cups or still pretty wet? Usually adding too much flour would make them hard. The baking tray shouldn’t affect the softness of these.
Jessica says
THESE WERE AMAZING!!!
Angela says
Is the broccoli cooked or raw?
Mira says
Hi Angela, it’s raw. It cooks in the oven.
Steph says
Looks amazing! Would you say these could stay a few hours out if the fridge (I’m thinking of making to travel with) otherwise how long do you store them for ? Thank you!
Mira says
Yes, definitely. They’re good out of the fridge for a while since I bring them to work and eat them for lunch. But in summer I’d be careful.
I just store them in a plastic bag in the fridge and microwave them when I want to eat them. They usually last less than 1 week because I eat them before that.
Cathie says
I found these had a really dry mouth feel which I have come across before using almond flour and meal.
I heated them, cut them in half and buttered them well, put avocado on and drizzled with oil. Alternatively you could put mayonnaise on them.
Mira says
Interesting, for me they’ve always been very moist if anything because of the cheddar and butter.
Sara says
This was great. I’ve made this twice already and it’s easily one of our favourites. I wonder if it could be made into a bread? Although I don’t have a silicone bread mould as of now.
Mira says
I haven’t tried making it as a bread. You could put parchment paper over a metal loaf mold and bake it longer or check with a toothpick if it’s still raw inside.