Keto Zucchini Muffins

Looking for a savory, low-carb snack or breakfast that isn’t eggs? These Keto Zucchini Muffins are packed with shredded zucchini, aromatic oregano, and sharp cheddar cheese for a moist, flavorful bite. Furthermore, by using coconut flour, these savory keto muffins stay light and fluffy without any of the high-carb starches. They are quick to prepare and make excellent meal prep additions, ready to grab and go for a satisfying treat.

Ingredients for the Savory Keto Muffins

• Zucchini: Grated; provides moisture and soft texture (about 2 packed cups).
• Butter: Melted; adds richness and helps bind the coconut flour.
• Salt and Pepper: Essential seasonings to enhance the savory flavor of the muffins.
• Eggs: Acts as the primary binder and helps the muffins rise.
• Oregano: Finely chopped; adds a warm, aromatic herbal flavor.
• Baking Powder: The main leavening agent that helps the coconut flour batter lift.
• Coconut flour: The low-carb flour base; absorbs a large amount of moisture, creating a thick batter.
• Cheddar Cheese: Grated; folds through the batter, adding a delicious, sharp, salty flavor.

How to Make Keto Zucchini Muffins

These muffins require minimal mixing and bake quickly, making them a simple, straightforward keto baking project.

1. Mixing the Batter

The mixing process combines the moisture from the zucchini and eggs with the highly absorbent coconut flour.

1. Prep Oven: Preheat oven to 180C / 355F.
2. Combine Zucchini Base: In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.
3. Add Wet and Leavening: Add the eggs, oregano and baking powder and mix well.
4. Add Flour: Add the coconut flour and mix until the batter becomes thick.
5. Add Cheese: Fold through the cheddar cheese.

2. Shaping and Baking

Properly filling the muffin tin ensures a thick, substantial final muffin.

1. Fill Molds: 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.
2. Bake: Bake for 25 minutes, until the muffins are golden.
3. Cool: Allow to cool for 5 minutes before enjoying.

Recipe Notes and Serving Suggestions

• Zucchini Moisture: Shredding: Do not squeeze the moisture out of the zucchini, as is sometimes done with bread recipes. The coconut flour requires this moisture to prevent the muffins from becoming too dry.
• Muffin Rise: Filling: Since these coconut flour savory muffins do not rise significantly, it is important to overfill the muffin cups slightly to achieve a nice dome shape.
• Cheese Swap: Cheddar Cheese: You can easily swap the cheddar cheese for pepper jack for a spicy kick, or mozzarella for a milder flavor.
• Serving Suggestions: These are fantastic served warm with extra butter or alongside soup and salad for a full meal.

Yield: 12 muffins

Keto Zucchini Muffins

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Easy Keto Zucchini Muffins that are savory, moist, and cheesy, made with coconut flour for a perfect low-carb breakfast or snack.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

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

1. Prep Oven: Preheat oven to 180C / 355F and line a standard muffin tin with silicon molds.
2. Mix Zucchini Base: In a mixing bowl, combine the zucchini, melted butter, salt and pepper, and mix well.
3. Add Wet and Leavening: Add the eggs, oregano and baking powder and mix well until combined.
4. Add Flour and Cheese: Add the coconut flour and mix until the batter is thick. Gently fold through the grated cheddar cheese.
5. Bake: Evenly divide the mixture into the prepared muffin holes, overfilling slightly. Bake for 25 minutes until golden.
6. Cool: Allow the muffins to cool for 5 minutes before removing and enjoying.

Notes

• Filling: Overfill the muffin holes slightly, as these muffins do not rise much.
• Cheddar Cheese: Use sharp cheddar for a stronger savory flavor.

Nutrition Information:

Serving Size:

per serving
Amount Per Serving: Calories: 160Total Fat: 14gSaturated Fat: 7gCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 1gProtein: 7g