Zucchini Cheese Muffins r
Ingredients (Makes 9 Muffins):
- 1 medium zucchini, grated
- 1/4 red capsicum (bell pepper), finely diced (optional)
- 1 cup grated cheddar cheese (full-fat cheese, low carb)
- 2 large eggs
- Salt & pepper to taste
- 1 cup almond flour
- 1 tsp baking powder
- Cooking spray or a small amount of butter to grease the muffin tin
Instructions:
Prepare the Ingredients:
- Preheat your oven to 350°F (175°C).
- Grate the zucchini without squeezing out the moisture.
- Finely dice the red capsicum, if using.
- Grate the cheddar cheese.
Mix Wet Ingredients:
- In a large bowl, beat the eggs. Add the grated zucchini, diced red capsicum, and grated cheese. Mix well to combine. Season with salt and pepper to taste.
Add Dry Ingredients:
- In a separate bowl, combine the almond flour and baking powder. Gradually add the flour mixture to the zucchini mixture, stirring until just combined.
Prepare the Muffin Tin:
- Lightly grease a muffin tin with cooking spray or butter. If using butter, use a small amount to keep it low carb.
Fill the Muffin Tin:
- Evenly distribute the batter among the 9 muffin cups.
Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Cool and Serve:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Approximate, Per Muffin):
- Calories: 130-140
- Total Fat: 10g
- Saturated Fat: 3-4g
- Cholesterol: 50-60mg
- Sodium: 200-250mg
- Total Carbohydrates: 2-3g
- Dietary Fiber: 1-2g
- Sugars: 0-1g
- Protein: 6-7g
Tips for Keeping It Keto:
- Use full-fat cheese to increase fat content and keep carbs low.
- Almond flour is used instead of all-purpose flour to reduce carbs significantly.
- Add more low-carb vegetables like spinach or kale to enhance nutrition without adding carbs.
Enjoy your delicious and keto-friendly Zucchini Cheese Muffins!
Ingredients (Makes 9 Muffins):
- 1 medium zucchini, grated
- 1/4 red capsicum (bell pepper), finely diced (optional)
- 1 cup grated cheddar cheese (full-fat cheese, low carb)
- 2 large eggs
- Salt & pepper to taste
- 1 cup almond flour
- 1 tsp baking powder
- Cooking spray or a small amount of butter to grease the muffin tin
Instructions:
Prepare the Ingredients:
- Preheat your oven to 350°F (175°C).
- Grate the zucchini without squeezing out the moisture.
- Finely dice the red capsicum, if using.
- Grate the cheddar cheese.
Mix Wet Ingredients:
- In a large bowl, beat the eggs. Add the grated zucchini, diced red capsicum, and grated cheese. Mix well to combine. Season with salt and pepper to taste.
Add Dry Ingredients:
- In a separate bowl, combine the almond flour and baking powder. Gradually add the flour mixture to the zucchini mixture, stirring until just combined.
Prepare the Muffin Tin:
- Lightly grease a muffin tin with cooking spray or butter. If using butter, use a small amount to keep it low carb.
Fill the Muffin Tin:
- Evenly distribute the batter among the 9 muffin cups.
Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Cool and Serve:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Approximate, Per Muffin):
- Calories: 130-140
- Total Fat: 10g
- Saturated Fat: 3-4g
- Cholesterol: 50-60mg
- Sodium: 200-250mg
- Total Carbohydrates: 2-3g
- Dietary Fiber: 1-2g
- Sugars: 0-1g
- Protein: 6-7g
Tips for Keeping It Keto:
- Use full-fat cheese to increase fat content and keep carbs low.
- Almond flour is used instead of all-purpose flour to reduce carbs significantly.
- Add more low-carb vegetables like spinach or kale to enhance nutrition without adding carbs.
Enjoy your delicious and keto-friendly Zucchini Cheese Muffins!