Savory Keto Veggie Muffin

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This savory keto veggie muffin recipe with blow you away. A blend of coconut flour, broccoli and herbs may sound unimpressive but I assure you it is anything but! This is a great example of how quick and delicious easy keto recipes can be!

Savory Low-Carb Vegetable Muffin Recipe

Oh a whim, I made these muffins up. They happened to be eaten on a day Tristan made a “Day of Eating” video and posted it up on youtube and facebook.

The response was so great!

Are you looking for a simple snack? Perhaps you want to try new keto breakfast ideas?

This is your recipe!

So many of our readers requested the recipe and thus, a new video was made capturing the recipe being made in action. Watch the video by clicking here.

Savory Keto Veggie Muffin

In the eyes of my child, these muffins are such a hit they deserve a newly invented word categorizing their superior status.

Aryana says “They are so good. They are owensee“.

Me: “Owensee?”

Aryana: “Well, a sort of food that is good or yummy, that is what owensee means”.

They are a quick nutritious snack anyone will love! There are many happy bellies out there now enjoying the crunchy, warming, quick and easy to make vegetable muffins!

If you love this recipe, be sure to check out all of these Easy Low-Carb Vegetable Recipes.

low-carb muffin

UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside. I am a big fan of using broth in recipes and have been adding it in to these broccoli muffins consistently.

What about you? Do you like them better with or without the extra liquid?

savory keto muffin feat image

Savory Ketogenic Vegetable Muffin Recipe

Jessica Haggard
Swap sweet for savory with this coconut flour broccoli muffin. Don't let the name fool you, this is a delicious way to add vegetables in your diet in for children and adults alike! Meal prep these weekly and serve on the side of any fish or meat meal. All ingredients are easy to find, low-carb staples. Plus, it takes less than 30 minutes to pull this recipe together!
4.25 from 4 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Bread, Side Dish
Cuisine American
Servings 6
Calories 94 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Whisk eggs.
  • In a small bowl, combine dry ingredients - flour, baking soda and salt.
  • Stir broccoli and coconut oil in to the eggs.
  • Combine dry ingredients into the broccoli egg mixture.
  • Spoon evenly into a muffin tin.
  • Bake for 15-20 minutes, until tops are golden brown and knife comes out clean.
  • Cool and enjoy!

Video

Notes

Top with kalamata olives or shredded cheese for extra flavor variations.

Nutrition & Macros

Serving: 2muffinsCalories: 94kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 5gCholesterol: 4mgSodium: 361mgPotassium: 96mgFiber: 4gSugar: 1gVitamin A: 189IUVitamin C: 27mgCalcium: 14mgIron: 1mg

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

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More Keto Muffin Recipes

Add these keto breakfast recipes to add to your weekly meal prep.

Love baking? I highly recommend The Ultimate Guide to Low-Carb Baking for all you need to know about sugar-free, family-friendly sweet and savory baked goods.

Meet Jessica Haggard

Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore CookbookLearn more about Jessica…

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47 thoughts on “Savory Keto Veggie Muffin”

  1. 5 stars
    I made these with the added chicken broth liquid and they are soooo moist and delicious! Especially with a bit of butter (like in Tristan’s photo) and salt on top. Also, remember to oil the muffin tin before you put in the batter, unlike me so mine got stuck to the bottom a bit lol. DELICIOUS!

    Reply
  2. These sound divine! My husband is on the road a lot with work so they would be great for him to take as a convenient snack! Going to make tomorrow.

    Reply
    • Yes! They are perfect to take out on the go. Lots of room to customize the recipe too, mix and match flavors and add his favorite herbs or onions/garlic/jalapeno peppers/cheese… whatever he likes.

      Reply
  3. Can you weigh out the broccoli next time you make them? I think that the 2 cups I added was about 2x as much as you put in because these are basically just broccoli

    Reply
  4. So looking forward to these. Have you ever found the need to partially dehydrate the broccoli to avoid overly soggy muffins?

    Reply
  5. So I really wanted to bake something, but I didn’t have any broccoli, so I substituted spinach and they were wonderful! I’ll be taking these with me to work to have with lunch! SO GOOD!!

    Reply
  6. I never ever have all the ingredients I need on hand for a baking recipe, but this time I did. I just had to try them, and I have to say: Absolutely amazing. I’ve made regular bacon and egg muffins or variations of that, but no longer. These are so SO much better, and will now be a staple in my kitchen.
    Also, thank you so much for the wealth of knowledge you share with us all. I’m on day 2 of Keto, and it really truely helps to have so much information on hand.

    Reply
  7. Hi guys!!! My boyfriend got me into keto and then wanted me to see your website and he happened to show me this one with THESE muffins!! SOOOOO GOOOD!
    Couple questions…. How many muffins did you make to get these macros and is there a website that can calculate net carbs from recipes? Myfitness pal doesnt do net carbs 🙁

    Also.. net carbs versus actual carbs on keto?? Ive read both but would enjoy your opinion. Thank you!!!!!!

    Reply
    • Hello, this recipe makes 12 muffins. Each with the macros listed above. Net carbs are calculated by subtracting the fiber from the amount of total carbs. I do not know of a app that will do it for you. Our cookbook has complete macros for every single recipe, all the calculating was done by hand! Tristan has a video on the Primal Edge Health youtube channel about carbs, I suggest you check it out for more info.

      Reply
  8. I absolutely LOVE these! I added lots of fresh basil, thyme and some fresh ground cumin, coriander, cardamom and a bit of coconut milk to help the broccoli process. How long would you say they last in the fridge in airtight container? Thanks so much for the recipe.!!

    Reply
    • That sounds great! Generally, food lasts 3 to 5 days in the fridge, give a smell test to double check. If they still smell good, I’m sure they are.

      Reply
  9. Hi. These may be the keto – aip paleo food that I have been dreaming about 🙂 as I need some low protein keto foods that tick all my boxes, but don’t “tick off” my colitis (flax does). May I ask what the topping is? :

    Reply
  10. Hi!
    Thank you for that recipe, just finished making a first batch and it’s amazingly good!!

    Would you recommend keeping them outside or in the fridge though?

    Thanks!

    Reply
  11. I made these substituting Pumpkin for the broccoli and adding turmeric, cinnamon, black pepper and pumpkin pie spice. Had to add a bit more coconut flour, as pumpkin has more moisture than broccoli 🙂

    Reply
  12. Hope you don’t mind me asking a noob question, but wouldn’t there be less carbs in almond flour instead of coconut flour? Is there a reason you like coconut flour? Is it due to MCT?

    Reply
      • Measured after they are food processed. You can also add 1/2 cup of water, nut milk, or coconut milk to make a more moist muffin. Hope you can try again and find a texture you like!

        Reply
  13. OMG I just made these and had one and it was soooo good! This is literally gonna save my diet. Having something that taste like wheat bread really make it easier. Thank you so so much Jessica.

    Reply
      • I am so glad I stumbled upon you and your husband today. I am making these now with the substitution of zucchini since broccoli bothers my system. Thank you!

        Reply
  14. I made these and ate all of them in 2days! Making another batch, twice as many and adding a bit of grassfed ground beef and bacon!

    Reply

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