Low Carb Savory Zucchini Muffins – KETO

These healthy Keto savory zucchini muffins with almond flour are delicious, moist, and easy to make. They also make an excellent savory grab-and-go breakfast option or a tasty snack. The muffins are great for meal prep since they can be made ahead of time and reheated to make a delicious snack throughout the week. Grain-free and sugar-free!

How to make keto savory zucchini muffins

Ingredients:

• 1 cup zucchini grated.
• ½ cup cut green onion (optional)
• 1/3 red bell pepper cubed.
• 3 eggs
• 2 tbsp butter or coconut oil melted.
• 3/4 cup almond flour
• 4 tablespoons coconut flour
• 2 tablespoons ground flax seeds
• ½ tablespoon of baking powder
• Salt and black pepper to taste
• 1 tablespoon dry garlic powder
• ½ teaspoon paprika
• ½ cup sunflower seeds to sprinkle on top (optional)

Keto Savory Zucchini Muffins are delicious for breakfast or as a side dish with soup or salad.

EASY to make

Total Time: 45 minutes

eSTEP 1 – Wet ingredients

1. Grate the zucchini and melt coconut oil in a pan or the microwave. If you do not want to see green specks in your muffins, peel the zucchini first. There is no need to squeeze any liquid out of the zucchini.

2. Cut bell pepper into cubes and slice green onion.

3. In a large-sized mixing bowl, whisk eggs then add the grated zucchini, bell pepper, onions if using, and melted coconut oil. Mix well to combine. Ensure the eggs are well incorporated, and the grated zucchini is well coated in the liquid mixture.

STEP 2 – Dry Ingredients

4. In a medium-size bowl mix almond flour, coconut flour, salt, and other spices of your choice. You can get creative and use your favorite herbs. I used salt, pepper, garlic powder, and paprika. 

5. Then, add dry the ingredients in small batches to the zucchini mix while gently mixing with a spatula. The batter should have a thick consistency.

STEP 3 – Prep muffin pan

Line 6 cup muffin pan lined with paper cups and spray them with olive oil.

STEP 4 – Scoop 6 portions

Use an ice cream scoop to evenly portion the batter among the muffin’s 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 6 muffins.

STEP 5 – Garnish

Sprinkle pumpkin or sunflower seeds on top (optional).

STEP 6 – COOK

Set the muffin pan aside for 5 – 10 minutes.

Preheat the oven to 180C/350F.

Bake for 35 minutes until the muffins are slightly golden on top and a skewer inserted come out clean. Once done, allow the muffins to cool down in the muffin tray before transferring them to a plate.

Bone appetite.

Low Carb Savory Zucchini Muffins

5.0 from 2 votes

They are delicious for breakfast or as a side dish with soup or salad.

Print

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

120

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup zucchini grated.

• 1/2 cup cut green onion (optional)

• 1/3 red bell pepper cubed.

• 3 large eggs

• 2 tbsp butter or coconut oil melted.

• 3/4 cup almond flour

• 4 tablespoons coconut flour

• 2 tablespoons ground flax seeds

• 1/2 tablespoon ½ tablespoon of baking powder

• Salt and black pepper to taste

• 1 tablespoon dry garlic powder

• 1/2 teaspoon ½ teaspoon paprika

• 1/4 cup sunflower seeds to sprinkle on top (optional)

Directions

• Grate the zucchini and melt coconut oil in a pan or the microwave. If you do not want to see green specks in your muffins, peel the zucchini first. There is no need to squeeze any liquid out of the zucchini.
• Cut bell pepper into cubes and slice green onion.
• Then, add dry ingredients in small batches to the zucchini mix while gently mixing with a spatula. The batter should have a thick consistency.

Recipe Video

Notes

• Store cooled muffins in an airtight container in the refrigerator for up to one week. These Keto savory zucchini muffins are not suitable for freezing.

Nutrition Facts

• Serving Size: 64 g
• Total number of serves: 6
• Calories: 120kcal
• Fat: 9.93g
• Carbohydrates: 2.6g
• Sugar: 1.27g
• Protein: 5.33g

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Coconut flour – Coconut flour is high in fiber and low in carbs. It also absorbs more moisture than any other grain-free flour. This means you don’t need to squeeze liquid out of zucchini.

Zucchini – Can be used with or without the skins.

Eggs – I used 3 large eggs, but you could use 4 medium eggs. Make sure they are at room temperature.

Coconut oil – This can be substituted with butter.

Low-carb sweetener – Any granulated sugar substitute works. I like using erythritol monk fruit sweetener blends (a brown sugar substitute such as Lakanto Gold would be delicious). Xylitol, allulose, Swerve, or Bocha Sweet are also possible.

How should you store these zucchini almond flour muffins?

Store cooled muffins in an airtight container in the refrigerator for up to one week. These Keto savory zucchini muffins are not suitable for freezing.

How do you reheat these Keto almond flour muffins?

These Keto savory zucchini muffins with almond flour can be reheated in the microwave or oven. Whenever you are ready to eat, just pop them in the oven for about 5 minutes at 350F/180C or in the microwave for 30 seconds.