Maria .Recipes Keto Enthusiast, Indian Food Lover

Savory Broccoli muffins

These are such a fun way to get more veggies in. Even my broccoli-hating family loved these!

  • 250 g broccoli
  • 3 large eggs
  • 3/4 cup parmesan cheese (45 g)
  • 2 heaping tbsp coconut flour (24g)
  • 1/2 tbsp vinegar
  • 1/2 tsp baking powder
  • A good pinch of salt and some black pepper
  • 1/8 tsp freshly grated nutmeg
  • 1/4 cup of water (or more if needed)
  • Optional: 1/2 serving of neutral flavor protein powder (equals 15 g protein)
  • Optional, for frosting: 4 tbsp butter, 6 tbsp cream cheese (180g)
  • Process
    1. Steam the broccoli just until it is tender (don’t overcook so it doesn’t lose the bright green color). You can do this in the microwave.
    2. Purée the broccoli.
    3. Add all the other ingredients except for the ones for the frosting.
    4. Divide into 9 muffin molds.
    5. Cook in the oven at 180C for 20 minutes, OR microwave for 4 minutes, or until the center has set.
    6. Optional: whip the butter and cream cheese with a pinch of salt and pepper until you form a buttercream; use it to frost the muffins.
  • Nutritional information,
    • Per cupcake with frosting
      • 165 kCal
      • 2.6 g net carbs, 1.2 g fiber, 3.8 g total carbs
      • 8.2 g protein
      • 14.2 g fat
    • Per muffin without frosting
      • 72 kCal
      • 2 g net carbs, 1.2 g fiber, 3.2 g total carbs
      • 6.7 g protein
      • 3.5 g fat
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.