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.
Servings: 12 serves
Calories: 176kcal
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
[nutrition-label]
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
