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prep time
10 min
cook time
30 min
ready time
40 min
Keto Broccoli Cheddar Muffins
A snack or part of a savory breakfast; these broccoli cheddar muffins taste just like you want them to with minimal egg flavor. Bake them straight in the pan so the muffins gain a golden brown edge to hold in all that chopped broccoli. They’re nutritious and delicious!
Jessica L.
Net Carbs
3 g
Fiber
2.7 g
Total Carbs
5.8 g
Protein
10.2 g
Fats
22.7 g
258 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw Egg
3 large
Heavy Cream
¼ cup
Butter, Salted
2 tablespoon
Broccoli Frozen Unprepared
5 ounce
Cheddar Cheese
½ cup, shredded
Salt
¼ teaspoon
Black Pepper, Ground
⅛ teaspoon
Almond Flour
1 cup
Baking Powder
½ teaspoon
Recipe Steps
steps 5
40 min
Step 1
Preheat an oven to 350 degrees. In a mixing bowl, whisk together the eggs and cream. Melt the butter and whisk it in 3-4 additions so the butter doesn’t cook the egg.Step 2
Finely chopped THAWED broccoli and whisk it in with the cheddar cheese. Stir in the salt and pepper as well.Step 3
Finally, whisk in the remaining almond flour and baking powder.Step 4
Spoon the batter into a 6-ct muffin tray that has been lightly sprayed with pan spray - no paper liners needed.Step 5
Bake the tray for 20 minutes. Then, reduce the oven temp to 325 degrees and bake for an additional 10 minutes. Allow to cool for 5 minutes before removing from the tray.
Comments
MirthfulMacadamia890263 a year ago
OMG!!!!! I could not use broccoli or cauliflower because my husband is allergic, so I made one batch with just cheese, he loved it then I switched it up and added nacho popcorn salt in place of salt, again we both loved it. Finally I used the nacho popcorn salt and bacon. I thought these would be a nice snack but the can be habit forming, our snack turn into our lunch.
BlithesomeCauliflower490203 a year ago
I made with baby spinach, added chives, little parmesan cheese and little crumbled feta cheese on top.. came out beautifully.
ExcellentArugula308415 2 years ago
These tasted amazing just remember broccoli is to be defrosted beforehand
Mike 2 years ago
Oh boy let me go ahead and get all my stuff together and make my broccoli cheddar biscuits. All my ingredients set out including my FROZEN broccoli. Let's look at the recipe. Added finely chopped THAWED BROCCOLI!!! WTH!!!!
ExcellentKale297280 3 years ago
These look delish... I'm wondering if you could use cauliflower or spinach instead of broccoli?
HubsTub 3 years ago
Just added these to my insta pot for 10 min with the above modifications. Definitely a keeper!
FantasticCauliflower594301 3 years ago
Added chives, really great!
aecronin 3 years ago
Can you freeze these muffins?
IneffableKetone796882 3 years ago
I’ve made this over 5 times! It’s a hit. I ran out of heavy cream and subbed sour cream instead… as well as half sour cream half whipped cream cheese, and all variations of this recipe were awesome! Per other ppls recommendation, I also only use 3/4 c almond flour and I’ve had no issues with dryness.
ExcellentKetone480803 3 years ago
Just want to say I appreciate everyone's suggestions and substitutions. Im new to this and feel bound by the recipes-makes me feel less uptight about changing it up if I want. Thanks!!
Tori70 4 years ago
Just made these for the first time, pretty yummy. Next time I will use 3/4 cup almond flour for less dryness and maybe add sausage or bacon. Good on-the-go snack or lunch.
Bopplehaunus3 4 years ago
I reduced the almond flour to 3/4 C and the broccoli to 1 C (4 oz). Then I exchanged Heavy Cream for Light Sour Cream. I also added 1/4 tsp each of garlic powder and onion powder. They were light, fluffy and very, very good. Some of my muffins had turkey sausage added and they had soooo much great flavor. This is a new addition for my breakfast in the future. I substituted shredded parmesean cheese to 2 muffins and feta cheese crumbles to 2 muffins. Not sure which ones we love better.
Resolute Caz 3 years ago
I have added you as a friend. Were your carbs less with the edits?
Fabchange 4 years ago
Just use recipe creator of the app and it calculates all macros.
Panda0923 4 years ago
Yes, how do you calculate the macros with the changes? Does @RecipeWriter have any insight?
Zeussolino 4 years ago
looks delicious, but can I ask you how you calculate the nutritional values for your dish? Just to learn
Anonymous 4 years ago
These are awesome! I have made them 3 times. For breakfast for family and also for a gathering for all my keto friends. I have perfected the recipe as I go. What has been a great success it’s to use less almond flour to make them moist and not so dry. Instead of 1 cup I used 3/4 cup and it made such a difference
Jstaylor68 5 years ago
I have tried this 2x. Each time I have batter that makes 6 normal muffins and 12 minis. Not sure why. They are very dry. Any suggestions? Is the 5oz broccoli by weight or in cups? Thinking I have way more than the pic using scale to weigh 5oz
Robins2088 5 years ago
These are great! I use a bit more salt & pepper, add some garlic & onion powder. I also add some grated Parmesan cheese. I substitute the butter for coconut oil. I then put them in mini muffin tins. 3 minis equals 1 muffin. Perfect size for a quick snack. I cook at same temperature, but only 15 minutes at 350 and then 10 minutes at 325.
Traci 5 years ago
Just made these last night to have for breakfast. They were very easy to make, although they did stick to the pan a little so I think I will use something different than the spray next time. They reheated nicely. I like the broccoli flavor but can’t taste the cheese at all. And they are a little dry for my tastes. Any suggestions on how to change that are welcome. In all honesty I will be making them again because they were easy to make and then just grab on my way out the door. But as far as flavor I will need to tweak the recipe a little.
Tammie 5 years ago
I used an extra sharp cheddar and added garlic and onion powder for flavor
Stefster813 5 years ago
Maybe sour cream added to recipe or right on top of muffin??