Breakfast/ Gluten Free/ Low Carb

Keto Zucchini Cheese Muffins

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These keto zucchini muffins are great for a savoury breakfast or even a snack on the go.  Baked with zucchini, cheese and coconut flour that are a tasty low carb and gluten free savoury muffin.

A low carb savoury muffin is a great alternative to a sweet muffin and is only 3g net carbs. Zucchini is often used for savoury chocolate low carb muffins, but here it is used to make a moist cheesy muffin. The coconut flour gives it a high fibre content and should keep you full.

keto zucchini

I’ve been baking this recipe since 2011 when we lived in Dubai and used to sell them in a Farmers market. I was initially trying to bake a savoury muffin and had a complete disaster with almond flour. After 2 disasters, I tried coconut flour. It worked well, especially as it helped soak up the moisture from the zucchini. Delicious, moist and also high in fibre thanks to the coconut flour.

keto zucchini

Keto Cheese and Zucchini Muffins Ingredients

  • 1 1/2 cups of zucchini, grated
  • 4 cup of Butter, melted
  • 4 Eggs
  • 1 tablespoon of Oregano, dried
  • 1 tablespoon thyme, dried
  • 1/2 teaspoon of Baking Powder
  • 1/3 cup of Coconut Flour
  • 1/4 cup of Cheddar Cheese, for the topping
  • 1/2 cup Parmesan cheese, grated (fresh is better)
  • ¼ teaspoon of Salt
  • ¼ teaspoon of Pepper

How to Make Keto Cheese & Zucchini Muffins

This is an easy keto savoury muffin to make with nothing complicated. It’s just a matter of mixing the ingredients in a bowl, checking the texture and adding any additional water if the mixture is too dry. Different brands of coconut flour can vary so more moisture may be required. The size of eggs can make a difference too. I use medium sized but my regional medium may be different to yours.

The zucchini helps to keep it moist and ensures that the eggs used are less than usually used with coconut flour.  Coconut flour acts like a sponge and needs a lot of moisture.  It’s not too egy and has a slight pizza taste to it which is probably due to the mixture of the herbs and the cheese.   There is another zucchini muffin recipe that takes on the full pizza taste which is listed below if you want to try it.

WATCH THE RECIPE

Keto Zucchini Cheese Muffin

keto zucchini

When I first baked this low carb muffins,  I was so happy with them that I used to sell them at a Dubai Farmer’s market.  Although it as a lot of work the night before it was fun selling them and meeting people.  My stall was a gluten free one, as back then, the website was known as Divalicious in Dubai.   Obviously moving meant a name change!

More Savoury Muffins to Bake

Spinach & Feta Muffins

Zucchini Pizza Muffins

Halloumi Mint Muffins

Broccoli Cheddar Cheese Muffins

Keto Zucchini Cheese Muffins

A savoury zucchini muffin recipe
0 from 0 votes
Print Pin Rate
Course: Breakfast, Muffins
Cuisine: American
Keyword: coconut flour recipes, gluten free low carb recipes, Healthy Comfort Food
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 Muffins
Calories: 170kcal
Author: Angela Coleby

Ingredients

  • 4 Eggs
  • 1 1/2 cups Zucchini grated
  • 1/4 cup Butter melted
  • 1/4 cup water
  • 1/3 cup Coconut flour
  • 1/2 Cup Parmesan cheese, grated
  • 1/4 teaspoon salt
  • 1/2 teaspoon Baking powder
  • 1 tablespoon Oregano
  • 1 tablespoon Thyme
  • 1/4 cup Cheddar Cheese, grated for the topping

Instructions

  • Preheat the oven to 200C/400F degrees.
  • Whisk the eggs, butter and water.
  • Add the coconut flour, salt and baking powder and mix well.
  • Add in the zucchini, thyme and oregano.
  • Add in the Parmesan cheese and blend.
  • Put the mixture into muffin cups and sprinkle the grated Cheddar cheese on top.
  • Bake for 13-15 minutes until golden on top and firm.
  • Eat and enjoy!

Notes

Makes 8 Muffins at 3g Net Carb Each
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1muffin | Calories: 170kcal | Carbohydrates: 7g | Protein: 8g | Fat: 12g | Fiber: 4g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes
This post may contain affiliate links. Please read my disclosure policy for more info.

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26 Comments

  • Reply
    Brendalee
    December 24, 2017 at 11:47 am

    Can these be made in one casserole dish instead of the muffin cups?

    • Reply
      Angela Coleby
      December 24, 2017 at 11:58 am

      Yes you can! It’s how I came up with my cheese and jalapeño bread.

  • Reply
    Jasmin
    November 26, 2017 at 2:58 pm

    Do these reheat well?

    • Reply
      Angela Coleby
      November 26, 2017 at 3:14 pm

      Yes they do. I’ve had some the next day for breakfast with eggs.

  • Reply
    Becky
    September 19, 2017 at 8:47 pm

    Do you try to get the water out of the zucchini, or just grate and add to the bowl? I can’t wait to try this!

    • Reply
      Angela Coleby
      September 19, 2017 at 8:51 pm

      No, I just throw it in the bowl. The coconut flour helps absorb the water

  • Reply
    Betty
    August 14, 2017 at 11:47 pm

    Is the Parmesan cheese the kind you buy in a can or is it fresh Parmesan?

    • Reply
      Angela Coleby
      August 14, 2017 at 11:53 pm

      You can use both. I normally use fresh but have used the one in a can (especially when I was baking many batches at once!).

  • Reply
    Eliza
    August 1, 2016 at 11:31 am

    Hi Angela,
    I made these today and they are great….just what I need to have for breakfast. Thank you

    • Reply
      Angela Coleby
      August 1, 2016 at 1:47 pm

      Glad you liked them!

  • Reply
    Sarah Forbes
    May 14, 2016 at 7:09 pm

    Absolutely Delicious! Thank you! Was getting tired of just eggs and bacon for breakfast! Super easy to make and the kids loved it as well!

  • Reply
    libby anderson
    July 19, 2012 at 12:30 pm

    Made these for lunch today. Too many for two people. Will they freeze do you think?

    • Reply
      Divalicious
      July 19, 2012 at 9:24 pm

      Yes, freezing is great…I make a huge batch at the weekend and freeze a lot of them to take out each day…

      • Reply
        libby anderson
        July 20, 2012 at 7:38 am

        Well it ended up with only freezing two as a neighbour called in and was more than happy to take some home for his lunch! A friend said she enjoys them with a bowl of soup.
        Thanks again for your inspiring recipes.

        • Reply
          Divalicious
          July 20, 2012 at 8:07 pm

          I love one with soup too..a great alternative to a bread roll and more filling! Thank you for all of your feedback! Am so glad you enjoy the recipes!

  • Reply
    Anja @ AnjasFood4Thought
    January 7, 2012 at 1:27 pm

    Angela, these were so yummy. And the other tartlets too. Got orders to make them at home. Thanks. Was nice meeting you today.

    • Reply
      Angie C
      January 8, 2012 at 11:18 am

      Glad you liked them! And was lovely to meet you in the flesh!

  • Reply
    I Live in a Frying Pan
    November 4, 2011 at 7:09 am

    ohhhhh…such great weekday breakfast material! Where do we get coconut flour again??

    • Reply
      Angie C
      November 4, 2011 at 7:28 am

      Currently from Amazon..BUT the Organic Food shop confirmed that they have ordered it and will be selling it shortly. There is also a new Gluten Free online supermarket that should be going live in December who will have it too. As soon as the Organic shop has it I will be sending messages/party invites/setting fireworks off!

  • Reply
    Tawnya
    November 4, 2011 at 4:44 am

    my first recipe with coconut flour…. they are OK, more like a souffle/egg dish than a muffin. Any suggestions for adjusting for altitude? I am in Colorado, about 6800′.

    I am looking forward to trying more of your recipes- I have been GF for five years and recently grain free. I was looking at honey uses when I found your site, thank you!!!!!

    • Reply
      Angie C
      November 4, 2011 at 7:26 am

      Hi Tawnya..Wow..that’s high compared to where I am! I would suggest to try to add some more coconut flour as it sounds like you have too much liquid in the batter. Add another tablespoon and hopefully they should turn out like mine. Enjoy!

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