Home / Recipes / Gluten Free / Keto Cheesy Zucchini Muffins with Almond Flour
Keto Cheesy Zucchini Muffins with Almond Flour
How to Make It
Step 1
Preheat the oven to 180C/350F. Line a muffin tray with muffin liners. Grate the zucchini and mozzarella cheese. Set aside.
Step 2
In a medium-sized mixing bowl, add the grated zucchini, butter, salt, and pepper. Mix well to combine. Add the eggs, dried oregano, and baking powder. Gently mix to combine. Ensure that the eggs are well incorporated and the grated zucchini is well coated in the liquid mixture.
Step 3
Then, add the almond flour in two batches while gently mixing with a spatula. The batter should have a thick consistency.
Step 4
Add the grated mozzarella cheese and mix. Use an ice cream scoop to evenly portion the batter among the muffin holes. This ensures that each muffin has the same amount of batter hence an equal amount of carbs per muffin serving. The batter should make 8 muffins.
Step 5
Bake for 20 minutes until the muffins are slightly golden on top. Once done, allow the muffins to cool down in the muffin tray before transferring them to a plate. Enjoy them as they are, or top them with some salted cream cheese.
Ingredients
- Zucchini – 6 oz
- Melted Butter – 4 tbsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Raw egg – 3 medium
- Oregano, dried – 1 tsp
- Baking powder – 0.5 tsp
- Almond flour – 1.13 cup
- Mozzarella cheese, whole milk – 0.5 cup, grated
