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Savory Keto Zucchini Cheese Muffins
Our Savory Keto Zucchini Cheese Muffins are delicious for breakfast, or as a side dish with soup or salad.
Ingredients
1 1/2 cups wheat gluten
1/4 cup oat fiber (not oat flour)
1/4 cup almond flour
1/4 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
1/2 cup freshly grated Parmesan cheese (small holes on grater)
1 1/2 cups freshly grated Gruyere Swiss cheese (small holes on grater)
1 1/4 cups squeezed shredded (large holes of box grater) zucchini (start with 2 cups (about 3/4 pound)
3 whole eggs, room temperature
1 cup light cream
1/2 cup good quality extra virgin olive oil
Instructions
- 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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