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These keto vegetable muffins are easy & quick to make, vegetarian and taste super yummy!
With only 2.1g net carbs per muffin, they’re absolutely amazing for the ketogenic diet!
OTHER SAVORY RECIPES:
Keto Apple Cider Vinegar Salad Dressing Keto Cucumber & Tomato Salad With Garlic Salad Dressing Sugar Free Creamy Keto Coleslaw Recipe Keto Sausage Stuffed Mushrooms Keto Shakshuka Keto Hot and Sour Soup
KETO VEGETABLE MUFFINS INGREDIENTS:
This section is where we share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
Store-bought shredded cheese often has added potato starch to prevent clumping, which increases its’ carb count. That’s why we recommend buying a cheese block and grating it yourself.
The right almond flour can make or break a recipe, especially when it comes to baking.
That’s why we highly recommend using defatted almond flour.
It’s very different from most other kinds of almond flours out there as it has most of its natural fat content removed and thus behaves very differently compared to other kinds of almond flour and is much better suited for most keto baking recipes.
Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
It has more fat and can cause recipe failures because of this, like melted cookies.
Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour we’ve ever come across (and we’ve tried a lot).
look for a gluten-free version without corn starch for paleo-friendly option or make your own one
HOW TO MAKE THE KETO VEGETABLE MUFFINS:
Preheat your oven to 350°F/180°C.
Dice the tomatoes and peppers and put them into a large bowl.
Chop the green onion and add it to the bowl as well.
You can also add other low carb vegetables to your vegetable muffins - for example, mushrooms or zucchinis!
Add the dry ingredients to the bowl and mix well.
Add the rest of the ingredients for the muffins and mix with a spoon or spatula until you get a smooth dough.
Divide the dough among 6 molds of a silicone muffin pan.
☝︎ For this recipe, a silicone muffin pan is the best choice, as the finished muffins are very easy to pop out of the pan and look great after baking.
But of course you can also use a normal muffin pan - but if you do, you should definitely use muffin liners made of paper - or even better - silicone muffin liners to avoid that your muffins stick to the muffin pan.
Bake the muffins at 350°F/180 °C for about 15 minutes.
Let the finished keto veggie muffins cool slightly before eating them.
Store the keto veggie muffins in an airtight container in the fridge - the muffins will keep there for about 2-3 days before they get a little dry.
You can even freeze the muffins - wrap them tightly with a layer of plastic wrap and then a layer of aluminum foil and place them in your freezer.
Let them defrost at room temperature for a few hours when you're ready to eat them.
Serving Size 1 muffin
Servings 6
- Amount Per Serving
- Calories 205
- % Daily Value *
- Total Fat 16.4g26%
- Total Carbohydrate 2.1g1%
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Dice the tomatoes and peppers and put them into a large bowl.
Chop the green onion and add it to the bowl as well.
You can also add other low carb vegetables to your vegetable muffins - for example, mushrooms or zucchinis!
Add the dry ingredients to the bowl and mix well.
Add the rest of the ingredients for the muffins and mix with a spoon or spatula until you get a smooth dough.
Divide the dough among 6 molds of a silicone muffin pan.
☝︎ For this recipe, a silicone muffin pan is the best choice, as the finished muffins are very easy to pop out of the pan and look great after baking.
But of course you can also use a normal muffin pan - but if you do, you should definitely use muffin liners made of paper - or even better - silicone muffin liners to avoid that your muffins stick to the muffin pan.
Bake the muffins at 350°F/180 °C for about 15 minutes.
Let the finished keto veggie muffins cool slightly before eating them.
Store the keto veggie muffins in an airtight container in the fridge - the muffins will keep there for about 2-3 days before they get a little dry.
You can even freeze the muffins - wrap them tightly with a layer of plastic wrap and then a layer of aluminum foil and place them in your freezer.
Let them defrost at room temperature for a few hours when you're ready to eat them.
MORE SAVORY RECIPES:
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I'm Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
Click here, to learn more about me.
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