Low Carb Broccoli Cheddar Muffins
These 90 Calorie Gluten Free, Keto and Low Carb Broccoli Cheddar Muffins only have .8 g of Carbs and are loaded with 7.2 g of Fat and 5.5g of Protein per Muffin. The best part is they taste amazing. They’re so simple and easy to make and are totally guilt free.  They taste more like bread than a traditional egg muffin, which is nice considering that there isn’t any flours or starches added. They use a mixture of crumbled up Pork Rind or Bacon Puff and Parmesan cheese instead. This makes a surprisingly delicious bread like texture, who knew!
You’ll love how easy these savory muffins are to make. Just beat the eggs in a large mixing bowl. Then add the Crushed Pork Rinds and the Parmesan Cheese. Mix until well combined, then add in the Steamed Broccoli and 2 of the 3 Tbsp of Butter. Stir until the Broccoli is fully mixed in.
Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 – 10 minutes.
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Low Carb Broccoli Cheddar Muffins
These Gluten Free, Keto & Low Carb Broccoli Cheddar Muffins are loaded with flavor and provide a nutritious hit of healthy fats and protein. They can be made with many variations. You could use mushrooms or cauliflower instead of the broccoli and you could trade the cheddar cheese for something a little more flavorful like Havarti or Monterey Jack. You could also skip the veggies and just make cheesy muffins instead. You can have them for Breakfast, as a Quick On-The-Go Snack, or a Delicious Keto Appetizer or Side Dish.
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs.  They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.
Low Carb Broccoli Cheddar Muffins
Ingredients
4 Eggs
25 g Pork Rind (1/2 Cup Crushed)
4 Tbsp Parmesan Cheese
3 Tbsp Melted Butter
3/4 Cup Steamed Broccoli
2/3 Cup Cheddar Cheese
Directions
1. Preheat oven to 400 F.
2. In a large mixing bowl, beat the eggs. Add the crushed pork rinds and the Parmesan cheese. Mix until well combined, then add in the steamed broccoli and 2 of the 3 Tbsp of melted butter. Stir until the broccoli is fully mixed in.
3. Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 – 10 minutes.
Note: This recipe makes 12 small Low Carb Broccoli Cheddar Muffins. If you’d like a larger muffins divide them into 6 instead but don’t forget to double the serving size.
Tip: If you’re not a big fan of pork rinds. I suggest trying a few different brands before writing them off. I found that some brands where much stronger tasting and smelling than other brands.
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Low Carb Broccoli Cheddar Muffins
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- 4 Eggs
- 25 g Pork Rind (1/2 Cup Crushed)
- 4 Tbsp Parmesan Cheese
- 3 Tbsp Butter
- ¾ Cup Steamed Broccoli
- ⅔ Cup Cheddar Cheese
- Preheat oven to 400 F.
- In a large mixing bowl, beat the eggs. Add the crushed pork rinds and the Parmesan cheese. Mix until well combined, then add in the steamed broccoli and 2 of the 3 Tbsp of butter. Stir until the broccoli is fully mixed in.
- Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 - 10 minutes.
- Note: This recipe makes 12 small muffins. If you'd like larger muffins divide them into 6 instead but don't forget to double the serving size.
Sherita L
We don’t eat pork. What can we substitute for the pork rinds? I was thinking coconut or almond flour os psyllium husk fiber.
officially gluten free
Yes, I would use coconut or almond flour instead or you could just skip that step altogether and make more of an eggy muffin.
kell c
do you know for almond flour the quantity you would use to replace the pork rinds
kell c
if you are swapping pork rinds out for almond flour, any idea of the quantity?