Keto Savoury Zucchini Cheese Muffins

Keto Savoury Zucchini Cheese Muffins

These soft, cheesy zucchini muffins are low-carb, keto-friendly, and naturally savory. They’re great for breakfast, lunchboxes, meal prep, or as a side with soup or salad.

Prep Time: 15 minutes
Bake Time: 20–25 minutes
Servings: 10–12 muffins
Oven: 350°F (175°C)

Ingredients

• 2 medium zucchini, about 2 cups grated
• 1 ½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 3 large eggs
• ½ cup almond flour
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons melted butter or olive oil
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried Italian herbs
• ¼ teaspoon black pepper
• ½ teaspoon salt, or to taste
• 2 tablespoons chopped fresh parsley or chives, optional

Instructions

1. Prepare the zucchini: Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible. This step is important because excess moisture can make the muffins soggy.
2. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with silicone or parchment muffin liners.
3. Mix the wet ingredients: In a large bowl, whisk the eggs until smooth. Add the melted butter or olive oil and mix well.
4. Add the zucchini and cheese: Stir in the squeezed zucchini, cheddar, mozzarella, and Parmesan until evenly combined.
5. Add the dry ingredients: Sprinkle in the almond flour, baking powder, garlic powder, onion powder, Italian herbs, black pepper, and salt. Add parsley or chives if using. Stir until a thick, evenly mixed batter forms.
6. Fill the muffin cups: Divide the mixture evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle a little extra cheddar or Parmesan on top if desired.
7. Bake: Place in the preheated oven and bake for 20–25 minutes, or until the muffins are golden around the edges and firm in the center.
8. Cool: Let the muffins cool in the pan for about 5–10 minutes, then transfer them to a wire rack. They become easier to handle as they cool.

Tips for the Best Keto Zucchini Muffins

• Squeeze the zucchini very well to prevent watery muffins.
• Sharp cheddar gives the strongest cheesy flavor.
• For extra protein, add 2–3 tablespoons of cottage cheese or use additional Parmesan.
• Add cooked, crumbled bacon or diced ham for a meatier version.
• Store in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
• They can also be frozen individually and reheated when needed.