Keto Broccoli Cheddar Muffins (Gluten-free/Low Carb)

Keto Broccoli Cheddar Muffins (Gluten-free/Low Carb)

Ingredients

• 90 ml unsweetened almond milk
• 1 tbsp apple cider vinegar
• 2 tbsp unsalted butter ((melted))
• 130 g cheddar cheese
• 100 g broccoli ((melted))
• 1 3/4 cup blanched almond flour ((melted))
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp oregano
• 1 tsp parsley
• 1/2 tsp Himalayan salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp sage ((melted))
• 1/2 tsp celery salt

Instructions

1. Preheat the oven to 200C/400F.
2. Mix the almond milk and apple cider vinegar in a large bowl and let sit for 5 minutes.
3. Add the eggs and melted butter and mix.
4. Grate the cheddar cheese and thinly slice the broccoli.
5. My PCOS Kitchen - Keto Broccoli Cheddar Muffins - These delicious low carb muffins are also gluten-free and sugar-free! Perfect for breakfast or a light snack.
6. In a bowl, combine all of the dry ingredients and mix until well incorporated.
7. My PCOS Kitchen - Keto Broccoli Cheddar Muffins - These delicious low carb muffins are also gluten-free and sugar-free! Perfect for breakfast or a light snack.
8. Add the wet ingredients to the dry ingredients and mix.
9. Add the broccoli and mix again.
10. Add the cheddar cheese and mix until all of the cheese is evenly mixed in the batter.
11. My PCOS Kitchen - Keto Broccoli Cheddar Muffins - These delicious low carb muffins are also gluten-free and sugar-free! Perfect for breakfast or a light snack.
12. Spoon the batter into 6 jumbo muffin moulds.
13. I used silicone muffin moulds so that they wouldn't stick.
14. My PCOS Kitchen - Keto Broccoli Cheddar Muffins - These delicious low carb muffins are also gluten-free and sugar-free! Perfect for breakfast or a light snack.
15. Bake for 30 minutes.
16. You can eat them hot or cold, just be careful when taking them out of the oven as the inside of the muffin is piping hot!! My PCOS Kitchen - Keto Broccoli Cheddar Muffins - These delicious low carb muffins are also gluten-free and sugar-free! Perfect for breakfast or a light snack.
17. Recipe Notes Do NOT use muffin cups.
18. The batter WILL stick and it will be very hard to take off.
19. Don't substitute the butter for coconut oil, it will give them a very strong coconut taste that just doesn't go well, at all, with the flavours of the muffin.
20. You can substitute the apple cider vinegar for lemon juice, but this won't make them as moist and fluffy.
21. Try not to skip the spices, it really adds flavour and tastes much better with them.
22. Get the equipment used here: Silicone Texas Muffin Pans and Cupcake Maker, 6 Cup Large