Keto Zucchini Muffins Recipe – Savoury Cheese (2g Carbs)

Share with your friends!

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.

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

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

  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.
Keto Zucchini Muffins - Savoury Cheese Recipe

Keto Zucchini Muffins – Savoury Cheese

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.
4.99 from 283 votes
Print Pin
Course: Breakfast, Snacks
Cuisine: American, Australian, British
Cook Time: 25 mins
Total Time: 25 mins
Servings: 12 serves
Calories: 176kcal
Author: Gerri

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
    Keto zucchini muffins step 2
  • Add the eggs, oregano and baking powder and mix well.
    6 eggs, 2 tablespoons oregano, 1 teaspoon Baking Powder
    Keto zucchini muffins step 3
  • Add the coconut flour and mix until the batter becomes thick.
    3/4 cup coconut flour
    Keto zucchini muffins step 4
  • Fold through the cheddar cheese.
    1 cup Cheddar Cheese
    Keto zucchini muffins step 5
  • 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.
    Keto zucchini muffins step 6
  • Bake for 25 minutes, until the muffins are golden.
    Keto zucchini muffins step 7
  • Allow to cool for 5 minutes before enjoying.
    Keto Zucchini Muffins Recipe

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

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.

Keto Zucchini Muffins - Savory Cheddar Cheese
How to make Keto Zucchini Muffins – Savory Cheddar Cheese

Adjust the serving amounts in the recipe card above to make a larger batch of Cheese & Zucchini Keto Muffins. 

Share with your friends!

Best Keto Fat Bombs Recipes

37 thoughts on “Keto Zucchini Muffins Recipe – Savoury Cheese (2g Carbs)”

  1. 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.

    Reply
    • 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.

      Reply
  2. 5 stars
    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!

    Reply
    • 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

      Reply
      • 5 stars
        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.

        Reply
  3. 5 stars
    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.

    Reply
  4. 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.

    Reply
  5. 5 stars
    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!!!

    Reply
    • Thanks, Lazarus,

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

      Reply
  6. 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!

    Reply
  7. Do you need to squeeze out liquid from the zucchini at the beginning or does all the juice help keep these moist?

    Reply
    • 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

      Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.