Keto Muffins – Cheddar Cheese & Zucchini

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

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

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

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.

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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

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 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.

 

Keto Muffins Recipe - Cheddar and Zucchini

Keto Muffins Recipe - Low Carb Cheddar 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.
4.98 from 160 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

  • 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.

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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19 thoughts on “Keto Muffins – Cheddar Cheese & Zucchini”

    • Hi Cindy,

      I haven’t frozen them, but I think they will be fine. Any excess liquid from freezing will be soaked up by the coconut flour.

      Gerri

  1. Great recipe, thanks. I did not find them to be overly eggy, and found the coconutty taste is a bit less when they are cooled. Loved them cold with a bit of butter.

    I added bacon and cayenne pepper and saved some of the cheese for the top. The whole batch was demolished by my family and I in 2 days!

    Will make again!

    • Thanks, Lazarus,

      Glad you enjoyed them, I’ll pass the message on to Gerri (she’s away at the moment).. I like them too!

  2. Ah-mazing! This will now be my go to muffin. Will be adding bacon, ham, and other goodies for my husband the carnivore! Thank you!!!

  3. This was my first attempt at at Keto baking and these were great. I did add bacon after reading one of the comments, every thing is better with bacon. Thank you for the recipe, keep sharing please.

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