These fluffy keto cheese muffins with almond flour are fabulously flavourful – a great breakfast or snack! I’d say they are possibly the best keto savoury muffins I’ve ever tasted.
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I have a whole bunch of low carb keto muffin recipes on my website, from blueberry muffins to my ultimate chocolate chip almond flour muffins. Ask me again in a couple of weeks, and I’ll be ready for them again.
It’s January right now, and after the mountains of delicious cookies and cakes of the last couple of months I’m feeling like simple low carb recipes and savoury food. And these cheesy keto muffins fit the bill perfectly!
They are a more filling – and more interesting – alternative to classic egg muffins.
When to enjoy low carb cheese muffins
We have had them for breakfast for the last couple of days. I like them re-heated, but my husband actually thinks they are best cold. I’m not entirely sure whether this is because he just didn’t want to wait – they do taste great either way.
We’re all working from home AND home schooling right now. But if you are out and about a lot, these also work really well as a grab and go snack or in lunch boxes.
Ingredients for broccoli cheese muffins
Almond flour – My go to gluten free flour. Almond flour is super nutritious and so much better for us than wheat – a great option when you’re on a keto low carb diet. Read all about the benefits here.
I’m using what we in the UK call ground almonds, which is equivalent to regular almond flour in the US. For a more rustic taste, you can also use almond meal (with the skins on).
If you want to use extra fine almond flour, you may want to reduce the amount by 1-2 tbsp.
Shredded cheese – I used pre-shredded mature cheddar cheese. A milder cheese such as Gouda or Monterey Jack would also work. Or even shredded mozzarella.
Keep in mind that if you use a vey mild cheese such as mozzarella, you may want to add a little salt to the recipe as well. Or a bit of grated parmesan if you have it.
Also, if you decide to grate the cheese at home instead of using pre-shredded, weigh it instead of using measuring cups. It will be much more accurate.
Eggs and baking powder – no explanation needed.
Broccoli – Chop it well and use raw. It cooks inside the muffin.
Spices – I went for onion powder and garlic powder. You could also add herbs such as oregano or Italian seasoning. If you like a little heat , a pinch of cayenne would also be great here!
Yoghurt – my secret ingredient for fluffiness! Use either full fat natural or Greek yoghurt. Yoghurt works so well in baked goods. It’s lighter than cream or butter and doesn’t make muffins soggy like milk.
Drain any liquid from the yoghurt!
If you don’t have yogurt, replace it with either sour cream or cream cheese to make keto cream cheese muffins.
How to make keto cheese muffins
It’s so simple!
First, beat the eggs until they are fluffy, pale in colour and have doubled in size. This takes about 2 minutes. You want as much air in them as possible!
Next, add the dry ingredients, yogurt and cheese and mix until well combined. I used my electric mixer for this because I wanted the grated cheese to be broken up as much as possible.
Last, stir in the chopped broccoli.
Now all you have to do is fill the batter into a muffin tin lined with paper cups or use a well-greased silicone muffin tray.
Sprinkle the tops with a little more grated cheese and bake for 25-30 minutes. Your keto cheddar muffins are done when the tops are golden brown and a knife inserted comes out clean.
Important – If you’re using paper cups, be sure to let the muffins cool completely before you eat them. That way you can remove the paper without the muffin sides sticking to it.
Go nut free
If you can’t have almond flour, use a 50/50 mix of sesame seed flour and sunflower seed flour instead. I buy the seeds and grind them at home. This is a 1:1 substitution with almond flour.
Use coconut flour
Coconut flour and cheese go very well together – I’ve tested this with my cheese thyme keto crackers. The cheese taste is so strong that you actually cannot taste the coconut. Use 50g coconut flour to replace the almond flour.
Instead of broccoli, you could also use roasted zucchini or peppers. Make sure these are roasted so they contain as little liquid as possible.
Cauliflower would also work. This can be used raw like the broccoli. To jazz it up a bit more, add a handful of chopped chives or spring onions / scallions as well.
Meat lovers could even throw in 1/4 cup of fried bacon lardons or chopped ham!
How to store cheesy keto muffins
Store your low carb muffins in a closed container in the fridge for up to 5 days or freeze for up to 3 months.
More savoury keto breakfast ideas
Healthy English Breakfast Frittata – The keto diet answer to the classic English breakfast.
Crispy Low Carb Cauliflower Hash Browns – Hash browns made with cauliflower instead of potatoes, deliciously spiced with turmeric.
Flaxseed Low Carb Wraps – an easy cheesy flaxseed wrap waiting for your favourite fillings.
Tried this cheese muffin recipe? Give it a star rating below!
Keto Cheese Muffins (with Broccoli!)
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- 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.
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