Keto Broccoli Cheddar Muffins Recipe

Breakfast
Gluten Free
Quick Easy
Snacks
Vegetarian
4.5/5
(20 reviews)
Keto Broccoli Cheddar Muffins
Zylo Recipes

Description

Imagine biting into a warm, savory muffin, its cheesy aroma filling your senses. These broccoli cheddar muffins are a delightful alternative to sweeter breakfast options, offering a satisfyingly wholesome start to your day or a comforting afternoon snack. The texture is wonderfully balanced: a tender, moist crumb gives way to the slight bite of perfectly cooked broccoli florets.

The cheddar cheese, melted throughout, creates pockets of gooey goodness and a rich, sharp counterpoint to the earthiness of the broccoli. The muffins boast a beautiful golden-brown exterior, achieved by baking them directly in the muffin tin. This direct contact with the heat creates a slightly crisp edge that provides a pleasing contrast to the soft interior.

The chopped broccoli is evenly distributed, ensuring that each bite is packed with flavor and texture. These muffins are subtly seasoned, allowing the natural flavors of the broccoli and cheddar to shine through, creating a harmonious and well-rounded taste. These are more than just muffins; they are a celebration of simple, wholesome ingredients transformed into something truly special.

They are hearty enough to keep you feeling full and energized, yet light enough to enjoy without feeling weighed down. Whether you're looking for a quick and easy breakfast, a satisfying snack, or a flavorful addition to your lunchbox, these broccoli cheddar muffins are sure to please. Their savory profile makes them a welcome change from the usual sugary treats, and their appealing texture and aroma will entice even the pickiest eaters.

Enjoy them warm from the oven, or pack them for a convenient and delicious on-the-go treat.

Preparation Time

Prep Time
10 min
Cook Time
30 min
Total Time
40 min

Nutrition Information

Per 1 muffin serving
C
Calories
240 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
9 g

C
Fats
20 g
Saturated Fats 12 g
Unsaturated Fats 7 g

Cholestrol 80 mg
Sodium 300 mg
Potassium 150 mg
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Ingredients

    1.
    Raw Egg
    Raw Egg
    3 large
    2.
    Heavy Cream
    Heavy Cream
    ¼ cup
    3.
    Butter, Salted
    Butter, Salted
    2 tablespoon
    4.
    Broccoli Frozen Unprepared
    Broccoli Frozen Unprepared
    5 ounce
    5.
    Cheddar Cheese
    Cheddar Cheese
    ½ cup, shredded
    6.
    Salt
    Salt
    ¼ teaspoon
    7.
    Black Pepper, Ground
    Black Pepper, Ground
    ⅛ teaspoon
    8.
    Almond Flour
    Almond Flour
    1 cup
    9.
    Baking Powder
    Baking Powder
    ½ teaspoon

Instructions

    1.
    Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together the eggs and cream. Melt the butter and gradually whisk it in, 3-4 additions, to prevent cooking the egg.
    2.
    Finely chop thawed broccoli and whisk it into the egg mixture along with the cheddar cheese. Season with salt and pepper.
    3.
    Whisk in the almond flour and baking powder until well combined.
    4.
    Spoon the batter into a 6-cup muffin tray that has been lightly sprayed with pan spray. No paper liners are needed.
    5.
    Bake for 20 minutes. Reduce the oven temperature to 325 degrees Fahrenheit and bake for an additional 10 minutes. Let cool for 5 minutes before removing from the tray.