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!
Servings 6 jumbo muffins
Calories 374kcal
Equipment
- Jumbo Silicone Mold
Ingredients
- 4 eggs
- 6 tbsp unsweetened almond milk
- 2 tbsp unsalted butter melted
- 1.5 cup cheddar cheese shredded
- 1 cup chopped broccoli
- 1 ¾ cup 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.