Try a keto zucchini cheese muffin for a savoury breakfast or even on the go. A great low carb and gluten free savoury muffin that is baked with coconut flour.
Back in 2011 when we lived in Dubai, I was initially trying to bake a savoury muffin and had a complete disaster with almond flour which surprised me. Almond flour makes a great sweet muffin so I thought it would be just as easy to make a savoury muffin.
After throwing two batches in the bin, I turned to my favourite low carb flour, coconut flour. Finally, I had a savoury keto zucchini muffin I could work with! Moist, savoury, cheesy…exactly what I was hoping for. As ever, because they are made with coconut flour, they are very high in fibre so you have to be careful with the amount you eat…wolf the whole lot down and you will have a very, very full stomach..
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 egg and has a slight pizza taste to it which is probably due to the mixture of the herbs and the cheese.
WATCH THE RECIPE
Keto Zucchini Cheese Muffin
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!
Keto Zucchini Cheese Muffins
Ingredients
- 4 Eggs
- 11/2 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 (for the topping) grated
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
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26 Comments
Brendalee
December 24, 2017 at 11:47 amCan these be made in one casserole dish instead of the muffin cups?
Angela Coleby
December 24, 2017 at 11:58 amYes you can! It’s how I came up with my cheese and jalapeño bread.
Jasmin
November 26, 2017 at 2:58 pmDo these reheat well?
Angela Coleby
November 26, 2017 at 3:14 pmYes they do. I’ve had some the next day for breakfast with eggs.
Becky
September 19, 2017 at 8:47 pmDo 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!
Angela Coleby
September 19, 2017 at 8:51 pmNo, I just throw it in the bowl. The coconut flour helps absorb the water
Betty
August 14, 2017 at 11:47 pmIs the Parmesan cheese the kind you buy in a can or is it fresh Parmesan?
Angela Coleby
August 14, 2017 at 11:53 pmYou can use both. I normally use fresh but have used the one in a can (especially when I was baking many batches at once!).
Eliza
August 1, 2016 at 11:31 amHi Angela,
I made these today and they are great….just what I need to have for breakfast. Thank you
Angela Coleby
August 1, 2016 at 1:47 pmGlad you liked them!
Sarah Forbes
May 14, 2016 at 7:09 pmAbsolutely Delicious! Thank you! Was getting tired of just eggs and bacon for breakfast! Super easy to make and the kids loved it as well!
Angela Coleby
May 15, 2016 at 9:11 amGlad you all enjoy them!
libby anderson
July 19, 2012 at 12:30 pmMade these for lunch today. Too many for two people. Will they freeze do you think?
Divalicious
July 19, 2012 at 9:24 pmYes, freezing is great…I make a huge batch at the weekend and freeze a lot of them to take out each day…
libby anderson
July 20, 2012 at 7:38 amWell 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.
Divalicious
July 20, 2012 at 8:07 pmI 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!
Anja @ AnjasFood4Thought
January 7, 2012 at 1:27 pmAngela, these were so yummy. And the other tartlets too. Got orders to make them at home. Thanks. Was nice meeting you today.
Angie C
January 8, 2012 at 11:18 amGlad you liked them! And was lovely to meet you in the flesh!
I Live in a Frying Pan
November 4, 2011 at 7:09 amohhhhh…such great weekday breakfast material! Where do we get coconut flour again??
Angie C
November 4, 2011 at 7:28 amCurrently 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!
Tawnya
November 4, 2011 at 4:44 ammy 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!!!!!
Angie C
November 4, 2011 at 7:26 amHi 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!