Keto Cheesy Zucchini Muffins with Almond Flour

These Keto zucchini muffins with almond flour are delicious, moist, cheesy, and easy to make. They also make an excellent savory breakfast option. 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. They are best enjoyed warm with the melted cheese oozing as you devour them.

How should you store these zucchini almond flour muffins?

We highly recommend making a double batch of these Keto zucchini muffins to have on hand during the week. Store cooled muffins in an airtight container in the refrigerator for up to one week. These Keto zucchini muffins are not suitable for freezing; therefore, make enough for just one week.

Do you need to make these Keto muffins with almond flour?

Not necessarily. These Keto zucchini muffins can be made with coconut flour instead. Although very absorbent, the moisture in the zucchini helps to keep the muffins moist and soft even when using coconut flour. Be sure to adjust the ratio of coconut flour correctly to avoid altering the texture of these muffins. For this particular recipe, use ½ cup coconut flour instead of 1 1/8 cups almond flour; the muffins will turn out just as tasty.

How do you reheat these Keto almond flour muffins?

These Keto 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. If they are still cold, microwave them for a further 30 seconds. Enjoy them warm because cooling can make the muffins firm due to the hardening of the cheese.