Keto Broccoli Cheddar Muffins (Gluten-free/Low Carb)
Calories 350kcal
Ingredients
- 90 milliliters unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons unsalted butter (melted)
- 130 grams cheddar cheese
- 100 grams broccoli (melted)
- 1 3/4 cups blanched almond flour (melted)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons oregano
- 1 teaspoon parsley
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sage (melted)
- 1/2 teaspoon celery salt
Instructions
- Preheat the oven to 200C/400F.
- Mix the almond milk and apple cider vinegar in a large bowl and let sit for 5 minutes.
- Add the eggs and melted butter and mix.
- Grate the cheddar cheese and thinly slice the broccoli.
- 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.
- In a bowl, combine all of the dry ingredients and mix until well incorporated.
- 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.
- Add the wet ingredients to the dry ingredients and mix.
- Add the broccoli and mix again.
- Add the cheddar cheese and mix until all of the cheese is evenly mixed in the batter.
- 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.
- Spoon the batter into 6 jumbo muffin moulds.
- I used silicone muffin moulds so that they wouldn't stick.
- 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.
- Bake for 30 minutes.
- 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.
- Recipe Notes Do NOT use muffin cups.
- The batter WILL stick and it will be very hard to take off.
- 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.
- You can substitute the apple cider vinegar for lemon juice, but this won't make them as moist and fluffy.
- Try not to skip the spices, it really adds flavour and tastes much better with them.
- Get the equipment used here: Silicone Texas Muffin Pans and Cupcake Maker, 6 Cup Large
Originally posted 2019-02-20 18:29:37.
