Print

Keto Zucchini Cheese Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These soft and cheesy keto zucchini muffins are made with almond flour, shredded cheese, and eggs. They’re low in carbs, full of flavor, and perfect for meal prep, breakfast, or snacking any time of day.

Ingredients

Scale

  • 1 medium zucchini, grated (about 1 cup after squeezing)

  • 1 cup shredded cheddar cheese

  • 3 large eggs

  • 1 cup almond flour

  • 1/4 cup grated Parmesan cheese

  • 1 tsp baking powder

  • 1/2 tsp garlic powder (optional)

  • 1/2 tsp onion powder (optional)

  • 1/4 tsp salt (or to taste)

  • 1/4 tsp black pepper

  • 1 tbsp olive oil or melted butter

Instructions

  • Preheat your oven to 350°F (175°C). Grease a muffin tin or use silicone liners.

  • Grate the zucchini and squeeze out as much water as you can using a clean towel or paper towels.

  • In a bowl, mix almond flour, Parmesan, baking powder, garlic powder, onion powder, salt, and pepper.

  • In another bowl, whisk the eggs and olive oil.

  • Add the grated zucchini and shredded cheddar cheese to the wet mixture. Stir well.

  • Pour the wet mixture into the dry ingredients and stir until just combined.

  • Spoon the batter into muffin cups, filling each about 3/4 full.

  • Bake for 20–25 minutes, or until tops are golden and a toothpick comes out clean.

  • Let cool for a few minutes before removing from the tin.

Notes

  • Make sure to squeeze the zucchini well, or the muffins will turn out soggy.

  • You can add chopped cooked bacon, jalapeños, or swap the cheese for your favorite.

  • Store in the fridge for up to 5 days or freeze for up to 2 months.

  • Reheat in the microwave for 15–20 seconds or in the oven for 10 minutes at 350°F.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-zucchini-cheese-muffins/