These fluffy keto cheese muffins with almond flour are fabulously flavorful - a great breakfast or snack! They are the best keto savoury muffins I have ever tasted. Ready in 30 minutes.
It's February right now and I'm feeling like simple low carb recipes and savoury comfort food. These cheesy keto muffins fit the bill perfectly!
They are a more satisfying, filling more interesting alternative to classic egg muffins.
We have had them for breakfast for the last couple of days. I like them re-heated, but my husband thinks they are best cold. They do taste great either way.
If you are out and about, these also work well as a grab and go snack or in lunch boxes.
Love savoury treats? Also try my flaxseed wraps.
"Just made these muffins and they are delicious! I shredded some jalapeño cheddar and wished I had read the entire article and added the ham scraps I have left over. A keeper!" (Pam)
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🌟 Why You'll Love This Recipe
- Easy and quick - 7 ingredients, ready in 30 minutes
- Gluten-free
- Tasty - deliciously cheesy flavor
- Fluffy texture
- Filling and nutritious - packed with broccoli
- Keto friendly - just 3.7g net carbs per muffin
Ingredients
Here is what you'll need:
- Almond flour - I'm using ground almonds, which is equivalent to regular almond flour. For extra fine almond flour, reduce the amount by 1-2 tablespoons.
- Shredded cheese - I used pre-shredded mature cheddar cheese. Must be room temperature. If you grate it at home, weigh it instead of using measuring cups. It will be much more accurate.
- Eggs and baking powder - Large eggs and check baking powder for freshness.
- 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 is lighter than cream or butter and doesn't make muffins soggy like milk. Drain any liquid from it before using.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
It's really easy to make savoury, cheesy keto muffins!
STEP 1
Beat the eggs in a large bowl with an electric mixer until they are fluffy, pale and doubled in size. You want as much air in them as possible.
STEP 2
Add the dry ingredients, yogurt and cheese and mix until a smooth batter. Take your time to fully incorporate the cheese!
Then, fold in the chopped broccoli with a spatula.
STEP 3
Fill the batter into a muffin tin lined with paper cups or use a well-greased silicone muffin tray.
Sprinkle the tops with grated cheese.
STEP 4
Bake in the preheated oven for 25-30 minutes. Keto cheddar muffins are done when the tops are golden brown and a knife inserted comes out clean.
Katrin's Top Tips
Room temperature ingredients -The cheese, egg and yoghurt must be room temperature. This way you can incorporate the cheese into the dough fully and the muffins will rise more as they bake, making them fluffy.
Let them cool - The muffins are fragile when hot and firm up as they cool. It is also much easier to remove the paper cups from cooled muffins!
Recipe Variations
This keto muffins recipe is easy to tweak:
Go nut free: Use a 50/50 mix of sesame seed flour and sunflower seed flour. 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 well together - I have tested this with my cheese thyme keto crackers. The cheese taste is so strong that you cannot taste the coconut. Use 50 grams of coconut flour to replace the almond flour.
Alternative vegetables: Instead of broccoli, add asparagus, spinach, zucchini, mushrooms or bell peppers. Make sure these are roasted or fried so they contain as little liquid as possible.
Cauliflower also works. This can be used raw like the broccoli. To jazz it up, add a handful of chopped chives or spring onions / scallions as well.
Love it meaty? Throw in ¼ cup of fried bacon lardons or chopped ham!
Recipe FAQs
Yes. A milder cheese such as Gouda or Monterey Jack would also work. Or even shredded mozzarella. If you use a very mild cheese such as mozzarella, add a little salt or some grated parmesan to the recipe as well.
You can replace it with either sour cream or cream cheese.
Yes. Without broccoli, these are delicious keto cheese muffins.
Storage
Store low carb muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
More Savoury Keto Recipes
Tried this keto cheese muffins recipe? Give it a star rating below!
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Recipe
Keto Cheese Muffins (with Broccoli!)
Video
Ingredients
- 4 eggs large
- 1.5 cups almond flour 150g
- 1.5 cups mature cheddar 170g, grated / shredded
- 3.5 oz broccoli 100g, chopped very finely
- ¼ cup natural yoghurt 60g
- 1 ½ tsp baking powder
- ½ teaspoon garlic powder
- ½ teaspoon 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.
Susie
Loved these, so easy, delicious warmed up the next day. And hubby approves!
Melanie Reynolds
Can I use frozen broccoli.
Katrin Nürnberger
I guess you could, but I would defrost it first, and the pat it dry. Frozen vegetables always become watery.
Sara
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
Glad you liked it! Yes, you are correct about the broccoli - it's a little more than 1 cup.
Anna
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
You would definitely have to decrease the oven time. I would start checking them after 15 minutes.
Anna
Thank you!
Sue
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
Susi
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!
Jillian
My daughter is visiting on Saturday for lunch...excited to add these to the menu!
Madeline W
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
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
Yes of course, but they will still be green! 🙂
jenny
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!!