These Savoury Keto Zucchini Cheese Muffins are tasty, moist, and very easy to make.
These savoury zucchini and cheese keto muffins are great for breakfast and can be made ahead of time, reheated, ready to eat.
Keto Muffins - Savoury Zucchini Cheese
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
Notes
Nutrition
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
- 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.
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.Â
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.