Keto Savoury Muffins Recipe – Low Carb Cheese & Zucchini

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These Savory 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.

Keto Savory Muffins Cheese and 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.

5 from 241 votes

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Course: Breakfast, Snacks

Cuisine: American, Australian, British

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 40 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

US Customary - Metric

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 recipes on our website, why not try our Bacon & Sour Cream Muffins, Cheese Chips, Broccoli Cheese Bites, and our Cheese & Bacon Rolls.

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

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

Keto Cheese and 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 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 Cheese & Zucchini 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 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.

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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