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.
Pam
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. As with all the recipes here that I’ve tried, it’s a keeper and will be adding this to my rotation.
Elizabeth Vaughan
Made these last week, absolutely yummy! Will definitely be having these as a regular standby. l added asparagus instead of broccoli as l had some left over. Thank you Katrin, definitely right for my savoury tooth.
Linda
Some YUMMY especially with the zucchini. Going to try them out tomorrow.
LaCinda F. Cater
I want to try this recipe but can not find the right amount of almond flour in us terms. Please help. Thank you
Katrin Nürnberger
It's 1.5 cups of almond flour. I always list ingredient amounts in both US cups and in metric in my recipe card.
LaCinda
Does 1.5 cups mean 1 and 1/2 cups of Almond Flour ?
Katrin Nürnberger
Yes, that’s correct
Maggie
Love these muffins, only problem they seem to stick to the muffin cases and are difficult to get out.What am I doing wrong
Katrin Nürnberger
If you put them in the fridge for a few hours you'll be able to release them easier. An alternative could be to use silicone muffin cups instead of paper cases (grease them first). Some muffin paper cups are also less sticky than others - you could even experiment with making your own cups using parchment paper. Simply press a square of parchment into the muffin pan - it looks quite pretty.
Francisca
Maggie I use a non-stick muffin pan. I dab a wee bit of butter on a paper towel and coat each cup of the muffin pan needed and they come out perfect every time. No need for liners of any kind.
Colleen M
Hi, Love these muffins. Always moist , light, fluffy and so tasty. Do not always have broccoli on hand but find crispy bacon a good substitute. Thanks for all your great keto recipes, we do appreciate them.
Kind regards,
Francoise
If I omit the brocoli, is it ok?
Katrin Nürnberger
Sure! It works without the broccoli.
Ma. Jesusa Tolosa
Hi Katrin! Hope you're doing fine. I just made this today and it is super delicious. My husband really likes it. I will try to make this again using cauliflower. Your recipes are great. Thank you and hoping for more recipes from you. By the way I'm from the Philippines. God bless
Katrin Nürnberger
So glad you're enjoying the website! Be sure to sign up to my newsletter so I can let you know when I have posted a new recipe.
Dan
Hi lovely recipe. Can I use all purpose flour instead of almond flour. If I make in microwave what degree and time. Please reply. Thanks
Katrin Nürnberger
You would have to experiment yourself - I have not tried this myself.
Lara
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!