Keto Savory Zucchini Breakfast Muffins
How to Make It
Step 1
Preheat the oven to 180C/355F. Grate the zucchini and squeeze any excess liquid using a muslin cloth or strainer. In a medium mixing bowl, add the grated zucchini, butter, salt, and pepper and mix well.
Step 2
Crack in the eggs then add the dried oregano and baking powder. Mix well to combine. Add the almond flour and mix until the batter becomes thick. Fold through the cheddar cheese. Set aside.
Step 3
Line the holes of a standard muffin tin with cupcake liners. Use an ice cream scoop to evenly divide the mixture among the holes. Overfill each hole creating little piles of soon-to-be muffins, the muffins don’t rise very much.
Step 4
Bake for 25 minutes until the muffins are golden. Allow to cool for 5 minutes before enjoying. Store any leftovers in an airtight container in the refrigerator for 3-5 days.
Ingredients
- Zucchini – 12 oz
- Melted Butter – 0.5 cup
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Raw egg – 6 medium
- Oregano, ground – 2.25 tsp
- Almond flour – 3 cup
- Cheddar cheese – 1 cup, grated
- Baking powder – 1.5 tsp