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Cheesy Keto Broccoli Cheddar Muffins

Cheesy Keto Broccoli Cheddar Muffins for Guilt-Free Snacking

Cheesy Keto Broccoli Cheddar Muffins are a savory, low-carb snack perfect for guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: Keto
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups fresh broccoli florets, chopped Adds nutrition and flavor; use fresh for best results.
  • 1 cup shredded cheddar cheese Provides richness and cheesy flavor; substitute with mozzarella for a milder taste or pepper jack for a spicy kick.
  • 1 cup almond flour Gives structure while keeping the muffins low-carb; can substitute with coconut flour, but adjust the amount as it absorbs more moisture.
  • 1/2 cup cream cheese, softened Adds creaminess; for a dairy-free option, use dairy-free cream cheese.
  • 3 large eggs Acts as a binder and adds moisture; ensure they are blended well for a light texture.
  • 1 teaspoon baking powder Helps muffins rise and become fluffy.
  • 1 teaspoon garlic powder Enhances savory flavor.
  • 1/2 teaspoon onion powder Adds depth to the savory profile.
  • Salt and pepper to taste
For the Topping
  • 1/4 cup grated Parmesan cheese Adds a crunchy, golden finish to your Cheesy Keto Broccoli Cheddar Muffins.

Equipment

  • Muffin tin
  • Mixing Bowl
  • whisk
  • steamer
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with non-stick cooking spray.
  2. Bring a pot of water to a boil and steam the chopped broccoli florets for 3-4 minutes until bright green and tender.
  3. In a large mixing bowl, whisk together the softened cream cheese and eggs until smooth.
  4. Gently mix in the almond flour, shredded cheddar cheese, baking powder, garlic powder, onion powder, salt, and pepper.
  5. Carefully fold in the cooled steamed broccoli florets.
  6. Fill each muffin tin cup about 3/4 full with the batter.
  7. Sprinkle about a tablespoon of grated Parmesan cheese over the top of each filled muffin cup.
  8. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  9. Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 6gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 50mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 3 days, refrigerate for up to a week, or freeze individually for up to 3 months.

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