Keto Muffins Savoury Zucchini Cheese

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These Savoury Keto Zucchini Cheese Muffins are tasty, moist, and very easy to make.

Keto Muffins Recipe - Cheddar and Zucchini
Keto Muffins Recipe – Cheddar and Zucchini

These savoury zucchini and cheese keto muffins are great for breakfast and can be made ahead of time, reheated, ready to eat.

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Keto Muffins Recipe - Cheddar and Zucchini

Keto Muffins - Savoury Zucchini Cheese

Keto Muffins are a great breakfast that can be made ahead, or just a quickly reheated snack. Our Low Carb Cheddar Cheese & Zucchini Muffins are tasty, moist and very cheesy.
5 from 257 votes
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Course: Breakfast, Snacks
Cuisine: American, Australian, British
Cook Time: 25 mins
Total Time: 25 mins
Servings: 12 serves
Calories: 176kcal
Author: Gerri

Ingredients

  • 12 ounces zucchini grated (2 packed cups)
  • 1/2 cup Butter melted
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 6 eggs
  • 2 tablespoons oregano finely chopped
  • 1 teaspoon Baking Powder
  • 3/4 cup coconut flour
  • 1 cup Cheddar Cheese grated

Instructions

  • Preheat oven to 180C/355F.
  • In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.
  • Add the eggs, oregano and baking powder and mix well.
  • Add the coconut flour and mix until the batter becomes thick.
  • Fold through the cheddar cheese.
  • Line the holes of a standard muffin tin with silicon cupcake molds and evenly divide the mixture between the holes. Overfill each hole creating little piles of soon to be muffins, the muffins don’t rise very much.
  • Bake for 25 minutes, until the muffins are golden.
  • Allow to cool for 5 minutes before enjoying.

Video

Keto Muffins Recipe - Cheese & Zucchini (Delicious Low-Carb Savory Snack)

Notes

Nutrition

Serving: 90g | Calories: 176kcal | Carbohydrates: 5g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 224mg | Potassium: 158mg | Fiber: 3g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 1mg

There are heaps of delicious, cheesy dishes on our website, why not try our one of our favorite keto cheese recipes.

These Cheese & Zucchini Keto Muffins are best served warm, with the melted cheese oozing with a knob of butter.

This recipe makes 12 serves. 1 serving is 1 muffin which has 2g net carbs.

Keto Muffins Ingredients

  • 12 ounces of Zucchini, grated (2 packed cups)
  • ½ cup of Butter, melted
  • ¼ teaspoon of Salt
  • ¼ teaspoon of Pepper
  • 6 Eggs
  • 2 tablespoon of Oregano, finely chopped
  • 1 teaspoon of Baking Powder
  • ¾ cup of Coconut Flour
  • 1 cup of Cheddar Cheese, shredded

How to Make Keto Muffins

How to make Keto Muffins - Cheddar Cheese and Zucchini
How to make Keto Muffins – Cheddar Cheese and Zucchini
  1. Preheat oven to 180C/355F.
  2. In a mixing bowl, add the zucchini, butter, salt, and pepper and mix well.
  3. Add the eggs, oregano, and baking powder and mix well.
  4. Add the coconut flour and mix until the batter becomes thick.
  5. Fold through the cheddar cheese.
  6. Line the holes of a standard muffin tin with silicone cupcake molds and evenly divide the mixture between the holes. Overfill each hole creating little piles of soon to be muffins, the muffins don’t rise very much.
  7. Bake for 25 minutes, until the muffins are golden.
  8. Allow to cool for 5 minutes before enjoying.

How To Store Keto Muffins

Store Keto Muffins for up to one week in the refrigerator in airtight container, this muffin recipe is not suitable for freezing.

Check out and make our other low carb baking recipes and our new and improved keto bread recipe.

To make a larger batch of Cheese & Zucchini Keto Muffins adjust the serving amounts in the recipe card above. 

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