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
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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.
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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.