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    Home » Low Carb Breads » Low Carb Muffins » Savory Keto Broccoli Cheese Muffins

    Savory Keto Broccoli Cheese Muffins

    September 27, 2021 by Ashley 17 Comments

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    Jump to Recipe
    Looking to spice up your morning routine? Try these savory muffins. These keto, low carb breakfast recipes are sure to please. With easy options like cheddar cheese and broccoli or sausage and spinach, there's something here that will keep you going all day long! The best part is they're gluten free so everyone can enjoy them!
    hese muffins are perfect if you're looking for a low carb, keto breakfast. They're also healthy and gluten free! These savory muffins are made with broccoli or cheddar cheese to keep your morning meals interesting without sacrificing taste.
    These savory muffins are keto, low carb and full of flavor. They're perfect for breakfast or an on-the-go snack!They're also gluten free and include broccoli and cheddar cheese.
    Muffin recipes can be a challenge for those of us on the keto diet. These savory muffins are perfect to make and freeze, so you'll always have something tasty at hand to eat in the morning or as an afternoon snack! They're low carb but still moist and delicious with cheddar cheese and fresh broccoli. You won't believe that they're only 3g net carb each! Make these now - your mornings will never be boring again!

    Cheesy, pillowy soft and super easy to make, these savory muffins with cheese and broccoli are one healthy muffin recipe to make for breakfast, lunch or snacks! Loved by toddlers, kids and adults, you won't want to make muffins any other way!

    Two savory muffins on top of one another and cut in half to show the broccoli and cheese inside.
    Table of Contents
    • Savory Muffins for Toddlers and Adults
    • Ingredients
    • How to make Cheddar Cheese Muffins
    • Troubleshooting Tips
    • What to Serve with Cheddar Muffins
    • Storage Instructions
    • Frequently Asked Questions
    • More Keto Muffin Recipes
    • Recipe Card
    • Read Comments

    Savory Muffins for Toddlers and Adults

    Sweet muffins are great, but I like to have healthier options to give to Charlotte, myself and my husband. Savory muffins can be eaten for breakfast, as a snack or even a lunch. Since they aren't made with sugar, I like to have a few on hand in the freezer so that I can serve a healthy muffin to my family.

    These broccoli cheese muffins are perfect for toddlers, kids and adults! They're soft and fluffy so perfectly safe for toddlers that are age 1+. If your toddler is good with eating food and doesn't shove everything in their mouthes, you can give the whole muffin as is, but if they're not too good with eating, then cut the muffins in 6-8 parts and serve that way.

    Ingredients

    These delicious savory breakfast muffins are entirely gluten free and keto friendly. They are made with almond flour instead of flour to save on the carbs.

    Ingredients used to make low carb savory muffins with cheddar and broccoli.

    To make these easy broccoli cheddar muffins, you'll need the following ingredients.

    • Almond flour
    • Cheddar Cheese - although any type of cheese is fine.
    • Broccoli
    • Almond Milk
    • Eggs
    • Butter
    • Spices

    Instead of broccoli, you could use a variety of toppings as a lot of ingredients go well with cheddar cheese. You can swap the broccoli for any of these options:

    • Bacon: Cooked and chopped.
    • Spinach: thawed and drained.
    • Sausage: cooked and chopped.
    • Zucchini: shredded with the water squeezed out.
    • Jalapeno: sliced.
    • Ham: chopped.
    • Kale: chopped.
    • Leek: chopped.

    How to make Cheddar Cheese Muffins

    Before starting making your cheese muffins, you'll want to grate your cheddar cheese and chop your broccoli into small tiny florets.

    You'll then make your own buttermilk by combining the almond milk and apple cider vinegar together in a small bowl and letting it sit for 5 minutes.

    Then you'll add all of the dry ingredients in a large bowl and mix together with a whisk. Add the wet ingredients to that, mix well and finally add the broccoli and cheddar cheese and mix.

    You'll have a somewhat half liquid half thick batter.

    Images showing how to make cheddar broccoli muffins gluten free.

    Oil your silicone molds with a generous amount of oil and add the muffin batter with a spoon to each muffin mold with a spoon. There should be enough batter to make 6 jumbo muffins or about 10 regular sized muffins.

    You'll then want to bake your muffins at 180C/350F for 30 minutes or until a toothpick inserted in the middle comes out clean.

    When you take them out of the oven, let them cool down completely before taking them out of the mold as they are extremely hot.

    Three cheddar muffins with broccoli stacked on top of each other.

    Troubleshooting Tips

    My batter stuck to the muffin cups.

    Don't use muffin cups. Use a really well-oiled non stick muffin tray, silicone muffin cups or silicone muffin tray. The cheese will stick to all paper and aluminum paper so do not use those.

    My muffins are a bit too wet

    Did you add the proper amount of almond flour, cheese and broccoli? Please measure each amount with a scale so that you get the perfect consistency in your muffins.

    My muffins didn't rise

    Make sure you're using fresh baking powder. Old baking powder will make your baked goods not rise properly.

    What to Serve with Cheddar Muffins

    Since the broccoli cheese muffins are pretty filling from the cheese and almonds, I think they go extremely well with a side of soup or salad.

    Here some of my favourite recipes to eat with these easy cheddar muffins!

    • Keto Beef Bourguignon
    • Keto Taco Soup
    • Low Carb Zuppa Toscana Soup
    • Low Carb Cauliflower Soup
    • TexMex Soup
    • Roasted Tomato Basil Soup
    • Low Carb Caesar Salad
    • Tomato Avocado Cucumber Salad

    Storage Instructions

    These cheese muffins can be stored in both the fridge and freezer.

    For the fridge: Just place them in either a Tupperware or a Ziploc bag so that they don't dry out. They'll be good for about 4-5 days.

    In the freezer: Place them in a Ziploc bag and remove all of the air. They will keep in the freezer for about 2 months. To thaw, simply thaw them in the fridge overnight.

    Frequently Asked Questions

    Can I use something else than almond milk?

    Yes, you can use any type of milk that you like! Dairy or non-dairy will work!

    Can I use different cheeses?

    You can use any type of cheese that you want as long as it's the shredded kind. Pre-shredded also works fine. Don't use powdered parmesan, it won't work out.

    Can I serve these muffins during baby led weaning?

    If you have introduced almonds (in the form of powder), dairy and eggs, then these are fine to introduce to your baby during baby led weaning. Just cut them into finger length strips and serve to your baby.

    What can I use instead of butter?

    You can use any type of oil that you like. Ghee, avocado oil, olive oil, or coconut oil are all great options. If you use coconut oil, just make sure it's refined and not extra virgin or else your muffins will taste like coconut.

    Can I use frozen broccoli?

    Yes! Fresh or frozen works fine for this recipe. Just make sure to squeeze out all of the water after you thaw the broccoli.

    4 jumbo cheese muffins with broccoli on a cooling rack.

    More Keto Muffin Recipes

    You'll also want to make my other low carb muffin recipes after making these! For sweet muffins, you'll want to try my keto blackberry muffins, keto pumpkin muffins or these raspberry muffins. For savory muffins you'll love these cheddar jalapeno biscuits.

    Recipe Card

    Cheddar broccoli muffins stacked on top of one another for a picture.
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    5 from 4 votes

    Savory Keto Broccoli Cheese Muffins

    If you're looking for a savory breakfast option then these cheddar broccoli cheese muffins should be your go-to. In addition to being gluten free they're also keto-friendly. If you want a healthy alternative to toast or cereal then this is it. And if you still think there's not enough flavor going on here - Add bacon too! Great for babies, toddlers, kids and adults!
    Course Appetizer, Breakfast
    Cuisine American, Canadian
    Keyword broccoli cheese muffin, cheddar broccoli muffin, cheddar muffin, cheese muffin, savory muffin
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 6 jumbo muffins
    NET Carbs 5.04g
    calories 374kcal
    Protein 17.5g
    Fat 31.8g
    Cook Ashley

    Equipment Needed

    • Jumbo Silicone Mold

    Ingredients

    • 4 eggs
    • 6 tbsp (90 ml) unsweetened almond milk
    • 2 tbsp (30 ml) unsalted butter (melted)
    • 1.5 cup (130 g) cheddar cheese (shredded)
    • 1 cup (100 g) chopped broccoli
    • 1 ¾ cup (200 g) blanched almond flour
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • ½ tsp oregano
    • 1 tsp parsley
    • ½ tsp Himalayan salt
    • ½ tsp black pepper
    • ½ tsp garlic powder

    Instructions

    • Preheat the oven to 180C/350F.
    • Grate the cheddar cheese and thinly chop 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 molds or 10 regular size silicone muffin molds. I used silicone muffin molds 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. Try not to skip the spices, it really adds flavour and tastes much better with them. 
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
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    Nutrition Facts
    Savory Keto Broccoli Cheese Muffins
    Amount Per Serving (1 muffin)
    Calories 374 Calories from Fat 286
    % Daily Value*
    Fat 31.8g49%
    Saturated Fat 9.48g59%
    Cholesterol 174mg58%
    Sodium 467mg20%
    Carbohydrates 9.24g3%
    Fiber 4.2g18%
    Sugar 1.93g2%
    Protein 17.5g35%
    NET CARBS 5.04g10%
    * Percent Daily Values are based on a 2000 calorie diet.

    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).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Reader Interactions

    Comments

    1. Preeti

      August 20, 2019 at 2:06 pm

      They are my absolute favorite. I want to make a big batch. Can I freeze them?

      Reply
    2. Stephanie

      May 22, 2019 at 11:49 pm

      5 stars
      I made these for a friend who recently became diabetic and I am following Keto we both rated them
      10 out of 10.

      Reply
    3. HT

      March 18, 2019 at 3:07 am

      5 stars
      I just made this as a snack for my bus journey tmr to NY and it was deeeeliiiiiccciiiioouuuussss!!! I made some adjustments to the recipe a little. I added corned beef, scallions, garlic powder, onion powder and oregano instead. Oh my these are da bombz! Thank you so much for this recipe!!!

      Reply
    4. Daniela

      November 06, 2018 at 4:36 pm

      5 stars
      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

      Reply
      • Mira

        November 07, 2018 at 3:25 am

        Hi Daniela, GF flour is usually a 1-1 replacement for almond flour so it should work in the same amounts.

        Reply
        • Daniela

          November 07, 2018 at 12:11 pm

          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

          Reply
    5. Nathan

      July 29, 2018 at 6:36 pm

      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!

      Reply
      • Mira

        July 29, 2018 at 11:49 pm

        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.

        Reply
    6. Jessica

      March 19, 2018 at 12:22 am

      5 stars
      THESE WERE AMAZING!!!

      Reply
    7. Angela

      December 28, 2017 at 2:00 am

      Is the broccoli cooked or raw?

      Reply
      • Mira

        December 28, 2017 at 8:39 am

        Hi Angela, it's raw. It cooks in the oven.

        Reply
    8. Steph

      December 04, 2017 at 11:55 pm

      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!

      Reply
      • Mira

        December 05, 2017 at 12:05 am

        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.

        Reply
    9. Cathie

      October 14, 2017 at 5:35 pm

      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.

      Reply
      • Mira

        October 15, 2017 at 12:01 am

        Interesting, for me they've always been very moist if anything because of the cheddar and butter.

        Reply
    10. Sara

      August 10, 2017 at 11:22 pm

      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.

      Reply
      • Mira

        August 10, 2017 at 11:57 pm

        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.

        Reply

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