Cheesy Zucchini Muffins (Low Carb, Keto)

Cheesy zucchini muffins that are low carb, gluten free and keto. These portable muffins can be made in large batches ahead of time. They are great for a light meal or snack.

Some years I find myself very slowly easing into the new year, especially when it comes to diet and exercise. And some years, I find myself ready to dive in right away. This year is definitely the latter.
I’m ready and eager to start eating healthy again. Like with these zucchini muffins.
These zucchini muffins are similar to my cheesy cauliflower muffins. I revisited the cauliflower muffins when finalizing my 30 Healthy Recipes post. And it made me realize I never tried making a zucchini version.

 

hese low carb, keto and gluten free savory muffins are flavorful, easy and portable. They are great for a light meal or snack.

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• 5 from 2 votes

Ingredients:

•     4 cups finely shredded zucchini approximately 3 large zucchini


•     2 large eggs


•     1 cup shredded cheddar cheese


•     1/4 cup almond flour


•     2 tbsp coconut flour


•     1 tbsp baking powder


•     1/2 tsp onion powder


•     1/2 tsp garlic powder

Directions:

•     Preheat oven to 375°F. Line a cupcake/muffin pan with parchment cupcake liners (see note).


•     Working in small batches, use a cheesecloth to wring dry the shredded zucchini. You should start with 4 cups of shredded zucchini. Once it is dried, you should be left with 2 ¾ cups of zucchini.


•     Combine dried zucchini, eggs, cheese, almond flour, coconut flour, baking powder, onion powder and garlic powder. Mix with a large spoon or spatula until everything is evenly mixed and coated.


•     Using an ice cream scooper, scoop batter into muffin cups, until batter reaches the top of the liners. You should have enough batter for 9 muffins.


•     Bake for about 25 minutes until muffins are completely cooked and the surface is no longer wet to the touch.

Notes:

•     You will need a cheesecloth to wring dry the zucchini. I purchased these cheesecloths.


•     I baked them in parchment paper cupcake liners. The parchment cupcake liners make the muffins really easy to remove once they are done baking. If you do not own parchment liners, you can also lightly coat regular cupcake liners with cooking oil spray.


•     I use this superfine almond flour.


•     *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

RECIPES AND IMAGE ADAPTED FROM https://kirbiecravings.com