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Our Savory Keto Zucchini Cheese Muffins are delicious for breakfast, or as a side dish with soup or salad.
My husband Jack developed this Savory Keto Zucchini Cheese recipe for two primary reasons. First, we still have a glut of zucchini coming out of our backyard garden. Second, he’s still following a keto diet – but he misses eating muffins and other types of bread!
Jack got flavor inspiration from this – but he wanted to make his muffins keto so he could enjoy some. The results are fantastic!
Building on the success of this earlier keto bread recipe, these Savory Keto Zucchini Cheese Muffins are soft and tender (just like regular bread), with a nice cheesy flavor thanks to both Gruyère and Parmesan cheeses. Some freshly cracked black pepper in the batter also lends a zesty taste that is perfect with the cheese.
Just like our earlier keto bread recipe, I do want to point out that these Savory Keto Zucchini Cheese Muffins are NOT gluten-free, but they are low in carbs at a little less than 4 net cars per muffin. (See all of the nutritional info below our recipe card.)
These muffins achieve their soft texture by mixing almond flour, ground flax seed and oat fiber with wheat gluten – which is key to achieving that nice soft texture. All of these ingredients are available online or at specialty food stores.
The shredded zucchini in these Savory Keto Zucchini Cheese Muffins adds moisture – plus I love the fact that we’re eating more healthy vegetables!
Even though I’m not following a keto diet myself, I still loved these Savory Keto Zucchini Cheese Muffins too. I toasted a muffin on a buttered griddle and ate it for breakfast alongside some eggs. And these muffins are also delicious with a salad or a cup of soup.
You may enjoy these other Keto-friendly recipes:
- Keto Italian Sausage and Cauliflower Rice Soup
- Keto Chicken Cheese Bake
- Keto Sheet Pan Pizza
- Rosemary Sea Salt Keto Bread
- Creamy Cauliflower Chowder
1 ½ cups wheat gluten
¼ cup oat fiber (not oat flour)
¼ cup almond flour
¼ cup golden ground flax seed
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon freshly ground coarse black pepper
1 tablespoon monk fruit sweetener, or your favorite sweetener
½ cup freshly grated Parmesan cheese (small holes on grater)
1 ½ cups freshly grated Gruyere Swiss cheese (small holes on grater)
1 ¼ cups squeezed shredded (large holes of box grater) zucchini (start with 2 cups (about ¾ pound)
3 whole eggs, room temperature
1 cup light cream
½ cup good quality extra virgin olive oil
Preheat oven to 400 degrees F.
Line a standard 12 cup muffin pan with paper liners then spray the inside of the cups and the top of the pan with kitchen pan spray.
In a large bowl place wheat gluten, oat fiber, almond flour, ground flax, baking powder, sea salt, ground pepper and monk fruit sweetener and whisk to combine.
Add Parmesan and Swiss and toss in the dry mixture.
Shred the zucchini on the large holes of a box grater and place in a kitchen towel and squeeze out as much of the liquid as you can. You should have two cups to start and about 1 ¼ cups after removing the liquid.
Add the zucchini and again toss in the mixture to coat.
Add the eggs, cream and oil and stir with a wooden spoon to combine.
Use a scoop and divide the batter between the 12 cups. The batter will be thick and will sit higher than the cup edge.
Bake for 20-25 minutes turning the pan half way through, until the muffins bounce back when touched, are golden brown and a tooth pick inserted into the center of one muffin comes out clean. Our batch took exactly 22 minutes.
Serve warm with melted butter if you wish.
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