Keto Savory Zucchini Breakfast Muffins

These zucchini muffins are an excellent choice for those looking for easy Keto/Low-Carb on-the-go breakfast recipes. Bursting with flavor and packed with nutritious ingredients, they offer a convenient and tasty way to kick-start your day while staying within your dietary goals. These muffins combine grated zucchini with cheddar cheese, almond flour, and a blend of herbs for a delightful breakfast option that’s both Low in Carbs and very tasty.

Can you freeze these zucchini muffins?

Absolutely! These zucchini muffins freeze beautifully, making them an ideal breakfast for batch cooking and meal prep. To freeze, let the muffins cool completely, then place them in an airtight container or a resealable freezer bag. They can be stored in the freezer for up to 3 months. When you're ready to enjoy, simply reheat them in the microwave or oven. For best results, allow them to thaw at room temperature before reheating.

Can you use a different type of flour?

While this recipe calls for almond flour, you can experiment with other Low-Carb flour if you prefer. Coconut flour is another popular option in Keto baking, though you may need to adjust the amount used as it has a higher absorbency compared to almond flour. A general guideline is to use about one-quarter to one-third of the amount of coconut flour as almond flour. For this recipe, use ¾ cup coconut flour to replace the almond flour. Be sure to also adjust the liquid content in the recipe if you choose to substitute with coconut flour to achieve the right batter consistency.

Can these muffins be made without cheese?

Yes, you can make these muffins without cheese if you prefer a dairy-free option. Simply omit the grated cheddar cheese from the recipe. You might consider adding extra herbs or spices to enhance the flavor in the absence of cheese. These muffins will still be delicious and moist, thanks to the zucchini and butter, and will remain a great Keto-friendly breakfast option.