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.
Table of contents
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.
Recipe variations
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.
Alternative vegetables
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 ¼ 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!
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Keto Cheese Muffins (with Broccoli!)
from sugarfreelondoner.comNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 4 eggs large
- 1.5 cups / 150g almond flour
- 1.5 cups / 170g mature cheddar grated / shredded
- 3.5 oz / 100g broccoli chopped very finely
- ¼ cup / 60g natural yoghurt
- 1 ½ tsp baking powder
- ½ tsp garlic powder
- ½ 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).
- 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.
Video
Notes
Nutrition
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Lara says
I love this recipe! Thank you so much for creating & sharing something that’s so easy to make with common ingredients & is keto friendly! I’ve made this recipe four times already. I always eat half & freeze half. FYI: I’ve added “Everything But the Leftovers” seasoning from Trader Joe’s to one batch to make what I call “Stuffin’ Muffins” for the holidays. The seasoning tastes just like “Stovetop” seasoning. When everyone else is eating stuffing I pull one of these out as a roll/side and it’s amazing! Have a great holiday season! Thanks for making mine delicious!
Katrin Nürnberger says
So glad you like the recipe! I wish we could get that seasoning over here, sounds delicious!
Susie says
Loved these, so easy, delicious warmed up the next day. And hubby approves!
Melanie Reynolds says
Can I use frozen broccoli.
Katrin Nürnberger says
I guess you could, but I would defrost it first, and the pat it dry. Frozen vegetables always become watery.
Sara says
These are amazing! I substituted sour cream for yogurt (didn't have any on hand). I might use butter next time as a sub. Super flavorful. I like the idea of adding red pepper/chili flakes and might slightly reduce the onion and garlic powder.
Question: would be great to have listed in US metrics how many CUPS 3.5 ounces of chopped broccoli is....I think it's a bit more than 1 cup.
Katrin Nürnberger says
Glad you liked it! Yes, you are correct about the broccoli - it's a little more than 1 cup.
Anna says
Goodness, these look so wonderful! I’m wondering if you have any advice on making these as mini muffins instead of the regular sized? I know I can google standard regular to mini baking times and temps but am wondering if it might be a different case for grain free recipes. Thank you so much - I’m thinking of all the different variations for my Type 1 kiddo ☺️
Katrin Nürnberger says
You would definitely have to decrease the oven time. I would start checking them after 15 minutes.
Anna says
Thank you!
Sue says
Hi, made the cheesy broccoli muffins and they are delicious, next time will add chilli to give them a bit of a kick, thanks for all the lovely recipes. Sue
Katrin Nürnberger says
My pleasure. Glad you like the muffins!
Susi says
Fabulous! I added two handfuls of grated mozzarella, chopped pickled jalapeños, and I used cauliflower as it was all I had - I grated a little parmesan on top of each... I made 12 perfect, light, soft, delicious muffins.... I know I changed the values but I don't regret it! Well done, yet another brilliant recipe - well thought out, and if they go wrong it is usually our fault!
Katrin Nürnberger says
Your tweaks sound absolutely delicious!
Jillian says
My daughter is visiting on Saturday for lunch...excited to add these to the menu!
Madeline W says
Love this recipe. They are great for breakfast in a hurry and freeze well also. I find they are very filling as well. Thanks for your great recipes they are helping keep my sugar under control.
Joanna says
Hi! Always looking for a good way to add nutrition/veggies to my very picky son’s diet (and I love almond flour based recipes for that!), but thinking he might clock the broccoli in these - could I purée it instead of chopping it to hide it a bit more? Thanks!
Katrin Nürnberger says
Yes of course, but they will still be green! 🙂
jenny says
Utterly fantastic. I used mozzarella cheese and all garlic salt instead of the powders. This made 11 standard sized muffins for me. I've kept them in the fridge and have been warming them up and splitting them open and eating them with a bit of butter and some sliced ham as a sandwich. I can wait to play with different add-ins. Thanks for this recipe!!
Katrin Nürnberger says
So glad you enjoy the recipe!!!!
Andrea Harris says
I made these yesterday and they were divine. Next time I make them I might add in some pesto and bacon. These will definately be on my recurring make list. Many thumbs up.
Colleen McGrath says
WOW! The perfect savory muffin..light, fluffy, tasty,healthy,and filling! Katrin you have nailed it with yet another brilliant Keto recipe. Thank you for sharing your keto expertise with us, we really appreciate it.
Saira says
Hello,
Is the nutrition info per muffin 246 cals?
Thank you
Katrin Nürnberger says
Yes, that's correct.
Lyn says
These muffins are absolutely delicious. All your recipes are amazing. Just about to go and make your peanut butter cookies now!
Katrin Nürnberger says
So glad you like the muffins! Would love to hear how the cookies turn out, too 🙂
Deb says
Made these yesterday for breakfast today and they were spot on! I’ll be making these often!
Karen says
Delicious & super easy to make
Sandra says
I made these today and ate two with my soup, absolutely delicious and so easy too! Thanks for this recipe.
Lidija says
Great muffins! I will try them and will sent you feedback
Wanda says
Thanks Katrin. Such a delicious muffin. I used Almond Meal, perfect.
Almond flour is so overpriced. I use almond meal in place of the flour in all my recipes and it never fails.
Katrin Nürnberger says
I always use ground almonds. It's the same as regular almond flour in the US. I have tried brands labelled almond flour here which are exactly the same grind as supermarket ground almonds, only double the price.
Guylou Fournier says
Hello, can we sub the yogourt for sour cream?
Katrin Nürnberger says
Yes, that would work 🙂
Lucy says
Can I make this without the cheese ?
Katrin Nürnberger says
The amounts of other ingredients will need to be adjusted then. You would probably have use a bit of fat (butter) because without the cheese it may taste dry. Also, maybe more almond flour.