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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!
 

Easy Keto Vegetable Muffins (Vegetarian & Yummy) Bloc Pic 1
 

Easy Keto Vegetable Muffins (Vegetarian & Yummy) Bloc Pic 2
 

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).

  • shredded cheese
    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.
  • heavy cream
  • bell pepper
  • cherry tomatoes
  • defatted almond flour
    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).

  • melted butter
  • green onion
  • eggs
  • baking powder
    look for a gluten-free version without corn starch for paleo-friendly option or make your own one
  • paprika powder
  • garlic powder
  • salt
  • Easy Keto Vegetable Muffins (Vegetarian & Yummy) Bloc Pic 3
     

    Easy Keto Vegetable Muffins (Vegetarian & Yummy) Bloc Pic 4
     

     

    HOW TO MAKE THE KETO VEGETABLE MUFFINS:

     

    Easy Keto Vegetable Muffins (Vegetarian & Yummy) Mobile Featured Image

    Yields6 Servings
    Prep Time10 minsCook Time15 minsTotal Time25 mins

    Ingredients:
     1 cup shredded cheese (4.2 oz/120g)
     ¼ cup heavy cream (2 fl oz/60ml)
     1.80 oz bell pepper (50g)
     1.80 oz cherry tomatoes (50g)
      cup defatted almond flour (1.4 oz/40g)
     2 tbsp melted butter (1.1 oz/30g)
     0.50 oz green onion (15g)
     2 eggs
     ¼ tsp paprika powder
     ¼ tsp garlic powder
     ¼ tsp salt

    1

    Preheat your oven to 350°F/180°C.
     

    2

    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!
     

    3

    Add the dry ingredients to the bowl and mix well.
     

    4

    Add the rest of the ingredients for the muffins and mix with a spoon or spatula until you get a smooth dough.
     

    5

    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.
     

    6

    Bake the muffins at 350°F/180 °C for about 15 minutes.
     

    7

    Let the finished keto veggie muffins cool slightly before eating them.
     

    Storage:
    8

    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.

    Nutrition Facts

    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

    Ingredients:
     1 cup shredded cheese (4.2 oz/120g)
     ¼ cup heavy cream (2 fl oz/60ml)
     1.80 oz bell pepper (50g)
     1.80 oz cherry tomatoes (50g)
      cup defatted almond flour (1.4 oz/40g)
     2 tbsp melted butter (1.1 oz/30g)
     0.50 oz green onion (15g)
     2 eggs
     ¼ tsp paprika powder
     ¼ tsp garlic powder
     ¼ tsp salt

    Directions

    1

    Preheat your oven to 350°F/180°C.
     

    2

    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!
     

    3

    Add the dry ingredients to the bowl and mix well.
     

    4

    Add the rest of the ingredients for the muffins and mix with a spoon or spatula until you get a smooth dough.
     

    5

    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.
     

    6

    Bake the muffins at 350°F/180 °C for about 15 minutes.
     

    7

    Let the finished keto veggie muffins cool slightly before eating them.
     

    Storage:
    8

    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.

    Easy Keto Vegetable Muffins

     

    MORE SAVORY RECIPES:

  • Keto Shephards Pie
  • Easy Keto Cheeseburger Muffins
  • Keto German Leek and Cheese Soup
  • Keto Tuna Avocado Balls
  • Keto Chicken Egg Drop Soup
  • Keto Garlic Deviled Eggs
  •  

     
    Keto Vegetable Muffins Pin
     
     

    Hello there!
    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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