Keto Zucchini Muffins – Low Carb Savory Cheese

Updated
5 from 296 votes

These savory keto zucchini muffins are moist, cheesy, and incredibly easy to make. They’re the perfect low-carb snack for breakfast or to have on the go!

For a sweet muffin recipe, try our keto chocolate chip muffins or tasty keto chocolate muffins, or check out our keto muffins collection.

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

Why You’ll Love These Savory Zucchini Muffins

  • Simple Ingredients: Made with everyday ingredients you likely have on hand.
  • Quick Prep: Ready in just 25 minutes from start to finish.
  • Low-Carb Goodness: Only 2g net carbs per serving, making them perfect for your keto diet.

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 Savory Keto Zucchini Muffins

How to make savory keto zucchini muffins step by step instructions.
How to make savory keto zucchini muffins step by step.
  1. Preheat oven: to 180°C/355°F.
  2. Mix wet ingredients: In a mixing bowl, combine grated zucchini, melted butter, salt, and pepper.
  3. Add eggs and spices: Mix in eggs, oregano, and baking powder until well combined.
  4. Incorporate dry ingredients: Gradually add coconut flour, mixing until a thick batter forms.
  5. Fold in cheese: Gently fold in shredded cheddar cheese.
  6. Prepare muffin tin: Line a standard muffin tin with silicone cupcake molds.
  7. Fill molds: Divide batter evenly among the molds, overfilling slightly to create little mounds.
  8. Bake: Bake for 25 minutes or until muffins are golden brown.
  9. Cool: Let cool for 5 minutes before enjoying.

This recipe makes 12 muffins. 1 serving is one muffin with 2g net carbs.

These muffins are best served warm with a knob of butter.

Variations on Keto Zucchini Muffins

  • Spicy Keto Zucchini Muffins: For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce to the batter.
  • Herb and Garlic Keto Zucchini Muffins: For a fragrant and tasty muffin, combine your favorite herbs, such as rosemary, thyme, and basil, with some minced garlic.
  • Bacon and Cheddar Keto Zucchini Muffins: Crumble some cooked bacon and add it to the batter along with the cheese for a savory and satisfying treat.

Expert Tips

  • Remove Excess Moisture: After grating the zucchini, squeeze out any excess moisture with a clean kitchen towel or cheesecloth. This will prevent your muffins from becoming soggy.
  • Don’t Overmix: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
  • Get Creative with Flavors: Experiment with different herbs and cheeses to create your own unique flavor combinations. Try adding chopped chives, jalapenos, or even bacon bits!

Frequently Asked Questions

Can I freeze zucchini muffins?

While these muffins are best enjoyed fresh, they can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.

Can I use a different type of flour?

Coconut flour is the best option for keto muffins due to its low carb count and absorbent properties. Other keto-friendly flours, like almond flour, may be used, but you may need to adjust the liquid ratio, and they may not be as moist.

Can I make these muffins without cheese?

Yes, you can omit the cheese if desired. However, the cheese adds flavor and richness to the muffins, so we recommend keeping it in the recipe.

Savry keto zucchini muffins in a basket.

Keto Zucchini Muffins – Savory 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.

Rate it

4.98 from 296 votes
Print Pin Share
Course: Breakfast, Snacks
Cuisine: American, Australian, British
Diet: Gluten Free
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 176kcal
Author: Matt Dobson

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

Keto Muffins Recipe – Cheese & Zucchini (Delicious Low-Carb Savory Snack)

Notes

 
STORING: Store muffins in an airtight container in the refrigerator for up to one week and freeze them for up to three months.
Thaw muffins overnight, and serve cold or warm in the microwave or medium oven.

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
Made this recipe?Tag me at @myketokitchen
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How To Store Keto Muffins

Muffins can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.

Thaw muffins overnight, and serve cold or warm in the microwave or medium oven.

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. 

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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44 thoughts on “Keto Zucchini Muffins – Low Carb Savory Cheese”

  1. 5 stars
    Delicious and I substituted with almond flour and olive oil instead of coconut flour and butter. Turned out great but I will add more herbs when I make them again.

    Reply
  2. 5 stars
    Great. Made twice now. This time I added shallots, capsicum, ham, chives, thyme and smoked paprika. I didnโ€™t have oregano.

    Reply
    • Yum, I might try adding some of your ingredients to the muffins next time, Sally. Variety is the spice of life. Thank you!

      Reply
  3. 5 stars
    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
  4. 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(didnโ€™t find it until clearing stuff off the stovetop where Iโ€™d placed it to finish melting. Still moist and tasty. Iโ€™ll just add butter after.

        Reply
  5. 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 (160ยฐC for 12 minutes). Thank you.

    Reply
    • Thank you for sharing. I was wondering how to convert this to an Air Fryer. FYI & others too, this is 320 degrees Fahrenheit. I’m going to make this today. Per comments, I’ll probably add cooked bacon & maybe some onion too. Yummy!

      Reply
  6. 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
  7. 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
  8. 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
  9. 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
4.98 from 296 votes (284 ratings without comment)

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