Ingredients
- 2 medium zucchinis, grated
- 1 cup shredded cheddar cheese
- 3 eggs
- 1 cup almond flour
- 1 tsp baking powder
- 1 clove garlic, minced
- Salt to taste
- Black pepper to taste
- 1 tbsp olive oil
👩🍳 Step-by-Step Instructions
➡️ Step 1: Prepare the Zucchini
🥒 Grate the zucchinis using a grater.
🧻 Place them in a clean towel and squeeze out as much water as possible.
👉 This helps the muffins stay fluffy and not soggy.
➡️ Step 2: Mix the Wet Ingredients
🥣 In a large bowl, add:
- Eggs
- Olive oil
- Garlic
Whisk until well combined.
➡️ Step 3: Add Dry Ingredients
✨ Add:
- Almond flour
- Baking powder
- Salt
- Black pepper
Mix everything together.
➡️ Step 4: Add Zucchini & Cheese
🧀 Fold in:
- Grated zucchini
- Shredded cheddar cheese
Mix gently until evenly combined.
➡️ Step 5: Fill the Muffin Tray
🧁 Grease a muffin tray or use muffin liners.
Spoon the batter evenly into each cup.
➡️ Step 6: Bake
🔥 Bake at 180°C (350°F) for 20–25 minutes
until golden brown on top.
➡️ Step 7: Cool & Serve
❄️ Let the muffins cool for 5 minutes.
Serve warm and enjoy! 😋
🌟 Tips
- Add chili flakes for a spicy kick 🌶️
- Parmesan cheese gives extra flavor 🧀
- Store in the fridge for quick keto snacks
❓Q/A
❓Can I freeze these muffins?
✅ Yes! Freeze for up to 1 month.
❓Can I use coconut flour?
✅ Yes, but use less because it absorbs more liquid.
❓Are these muffins low carb?
✅ Yes! They are keto-friendly and low in carbs.
💪 Nutritional Benefits
- 🥒 Zucchini is low carb and rich in nutrients
- 🧀 Cheese provides protein and calcium
- 🥚 Eggs add healthy protein and texture
- 🌰 Almond flour keeps the recipe keto-friendly