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.
Clare
These Are lovely. I like to have them on their own or with a bowl of soup to replace bread
Annie from Adelaide OZ
I think this is a really good basic recipe. I made half the amount, used jumbo eggs, left out the garlic and onion powder but included a green stalk of spring onion finely chopped & about 20g of chopped ham, They were very nice but next time I’m going to add some Gruyère & maybe Swiss cheese, and top it with some finely chopped bacon. (I make my own ham and bacon.) and I may add another egg and see what happens. But really great basic recipe which can so easily be adapted to your taste, so thank you.
Carol
I used fresh ;chopped garlic and green onions and added 1/2 cup chopped ham. Quite delicious. Rose beautifully. I had a little trouble getting them out of the pan but I ust sprayed it with Pam.
Anat Raunio
Very easy and tasty
Connie
I made this recipe and absolutely loved it! However, I did modify it a bit. I didnt have any broccoli but added some bacon pieces. Also added about 1/4 cup of corn flour and instead of yogurt I added about 1/4 cup of whey from my drained yogurt. That seemed to give it that extra "lift". And the recipe actually made 12 muffins!
Annmarie
Hello Katrin, If I use coconut flour instead of Almond, i.e. 50g instead of 150g, do I need to add any extra liquid or eggs and also should I give time to allow for absorption before filling the muffin cups.
Katrin Nürnberger
I’d wait a few minutes to let the coconut flour absorb moisture and expand. If you use the 50 g, I don’t think you will need any additional eggs.
Gill
These are perfect: fluffy, tasty, and so quick/easy to make. I don't use broccoli, I like them without any veg! I use half cup gran padano to one cup cheddar. I add rosemary and a teaspoon crushed garlic, and butter the baking tins so they're slightly crispy on the outside. I make 10 and cook for 5 mins less. They're better than 'normal' muffins and the macros suit my diet v well.
Theo
Thank you for the recipe. Can we replace cheddar cheese with Feta Cheese?
Katrin Nürnberger
I have never tried that! It could work. Perhaps use a little bit less as it has a different consistency.
Jeannette
Just made these wonderful muffins. Probably not the best day to be baking, being that it is so hot in london, but so worth it. Very tasty and so fluffy in texture. Will be part of lunchbox for this week.
Thank you so much.
Cary
Very tasty but I replaced the broccoli with chicken andouille sausage for more of a brunch muffins. The first time we made this the batter was very thick so had to put in 5 X 5 casseroles to bake. I'm not sure why it was so thick but not a problem to make squares instead of muffins. This will be a go to often!
Katrin Nürnberger
That sounds delicious!