Keto Muffins Recipe Cheese & Zucchini

Keto Muffins Recipe Cheese & Zucchini

 Our Keto Cheese & Zucchini Muffins are tasty, moist and very easy cheesy.

These savoury keto muffins are great for breakfast that can be made ahead and reheated as a keto snack.

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Even before embarking on the Keto Diet I loved to eat all kinds of cheese.  I cooked a lot with cheese, and generally made a mess in the kitchen with cheese.

Hence why there are many cheesy recipes on our blog – try our Bacon & Sour Cream Muffins, Cheese Chips, Broccoli Cheese Bites and our Cheese & Bacon Rolls.

Keto Muffins Recipe - Zucchini Muffins Basket, My keto kitchen

Keto Muffins Recipe – Zucchini Muffins Basket, My keto kitchen

These Cheese & Zucchini Keto Muffins are best served warm, with the melted cheese oozing as they’re torn apart.

This recipe makes 12 serves, one keto muffin is one serve.

Cheese and Zucchini 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:

  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 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.
  7. Bake for 25 minutes, until the muffins are golden.
  8. Allow to cool for 5 minutes before enjoying.
Low Carb Cheddar Zucchini Muffins (Nut Free, Keto, Gluten Free, Grain Free)
Low Carb Cheddar Zucchini Muffins

Keto Muffins Recipe - Low Carb Cheese & Zucchini

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.
4.97 from 141 votes
Print Pin Rate
Course: Breakfast, Snacks
Cuisine: American, Australian, British
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 serves
Calories: 185kcal
Author: Gerri

Ingredients

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.

Notes

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 6g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 127mg | Sodium: 165mg | Potassium: 120mg | Fiber: 5g | Sugar: 1g | Vitamin A: 9% | Vitamin C: 9% | Calcium: 12% | Iron: 9%

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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