These Savoury Keto Zucchini Cheese Muffins are tasty, moist, and easy to make. These low-carb muffins make the perfect tasty snack that you can make ahead of time.
These savory zucchini and cheese keto muffins are great for breakfast and can be made ahead of time, reheated, and ready to eat.
Zucchini makes an excellent low-carb ingredient for a variety of keto recipes. It keeps things moist and stops them from drying out. Try our delicious keto zucchini boats.
There are heaps of delicious, cheesy dishes on our website. Why not try 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 one muffin with 2g net carbs.
Keto Zucchini 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 tablespoons of Oregano, finely chopped
- 1 teaspoon of Baking Powder
- ¾ cup of Coconut Flour
- 1 cup of Cheddar Cheese, shredded
How to Make Keto Zucchini Muffins
- 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 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.
- Bake for 25 minutes, until the muffins are golden.
- Allow to cool for 5 minutes before enjoying.
Keto Zucchini Muffins – Savoury Cheese
Unit Conversion
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.12 ounces zucchini, 1/2 cup Butter, 1/4 teaspoon Salt, 1/4 teaspoon Pepper
- Add the eggs, oregano and baking powder and mix well.6 eggs, 2 tablespoons oregano, 1 teaspoon Baking Powder
- Add the coconut flour and mix until the batter becomes thick.3/4 cup coconut flour
- Fold through the cheddar cheese.1 cup 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
Notes
Nutrition
How To Store Keto Muffins
Store Keto Muffins for up to one week in the refrigerator in an 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.
Adjust the serving amounts in the recipe card above to make a larger batch of Cheese & Zucchini Keto Muffins.
Great. Made twice now. This time I added shallots, capsicum, ham, chives, thyme and smoked paprika. I didn’t have oregano.
Yum, I might try adding some of your ingredients to the muffins next time, Sally. Variety is the spice of life. Thank you!
These are the best keto muffins I’ve ever had! I made them with zucchini and cheese and they were so good. I can’t wait to make them again.
Thank you so much for your feedback Mhast. So glad that you like them.
How do you reheat these muffins please?
Hi Janice, you can microwave for 30 seconds if not warm enough, try another 30. If you don’t appreciate microwaves as many don’t, you can place them in a warm oven.
Great muffins, making again!
Thank you Emily.
Hi Gerri and Matt, I don’t have coconut flour. Do you think I could use almond flour or a grain free (gluten free) flour mix instead? Thanks
I am excited about your recipes. I just found your site!
Hi Helena, we have not tried using other flours with this recipe you could certainly try it but we couldn’t guarantee that it will turn out. There are other recipes with almond flour in them, you can use the search function and just search ‘Almond Flour”. Sorry I couldn’t give you a better answer, I’d hate to say yes, and then it didn’t turn out.
Matt
I made a double(essentially) batch with half coconut flour and half almond flour. It turned out good even though I forgot the butter(didn’t find it until clearing stuff off the stovetop where I’d placed it to finish melting. Still moist and tasty. I’ll just add butter after.
So glad it worked out in the end Lavona.
I make half this recipe at a time as it is just for me. I’ve been making them for quite a while as they are great, but I just got myself an Air Fryer and they came out even better (160°C for 12 minutes). Thank you.
Hi Mariana, So glad you like them. We’re getting an air fryer soon and we’ll give it a go.
Do they freeze well?
Hi Paulette,
They sure do!
Those look awesome!
Wonderful balance of taste leave you feeling you’ve had a balanced breakfast
Can I substitute coconut oil for the butter?
You sure can.
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.
You are right Sunsh, everything is better with bacon!
Thank you for your kind words 🙂
I’m really regretting not adding bacon. I thought about it. I should’ve read the comments first. That would’ve been perfect I think.
Yeah, the bacon really gives the muffins that extra flavor, April. Next time!
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!!!
Thank you for your kind words, Susan!!
Absolutely fabulous recipe! They were so good I had to eat 2. Thank you Gerri
Thank you for your kind words Sherelli!
Absolutely loved these, and so easy to make – Thanks for the delicious recipe!
Thanks, Lazarus,
Glad you enjoyed them, I’ll pass the message on to Gerri (she’s away at the moment).. I like them too!
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!
Hi Steph,
Bacon and cayenne are great additions! Thank you for you kind words
Gerri
Hi Steph,
Bacon and cayenne are great additions! Thank you for your kind words
Gerri
I’m sorry I meant peel the zucchini before grating
Hi Jennifer. No need to peel the zucchini 🙂
How many muffins is one serving?
Hi Kim,
The recipe makes 12 serves, one serve is one muffin.
Do you need to squeeze out liquid from the zucchini at the beginning or does all the juice help keep these moist?
Hi Anne,
No need to squeeze out the liquid from the zucchini, it keeps the muffins lovely and moist.
Gerri
Just made these… do you think they would freeze well?
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