Get some veggies in you with this easy and exceptionally tasty keto cheese muffins recipe! I've added chopped broccoli which we all loved. Even better, these savoury muffins take only 30 minutes to make from start to finish and contain just 3.7g net carbs.
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.
Net carbs: 3.7g per cheese muffin. Makes 8 muffins. I used mature cheddar, but another cheese such as Gouda or Monterey Jack would also work well. The cheddar was pre-shredded. If you decide to grate it yourself, I recommend measuring in weight rather than cups to have a more accurate result. You could replace the broccoli with another vegetable such as zucchini or red peppers (both pre-roasted) or cauliflower. Store in the fridge for up to 5 days or freeze for up to 3 months.