Low-Carb Zucchini Cheese Muffins 🥒🧀
These savory muffins are a perfect light and healthy dinner option for anyone looking to cut down on carbs while still enjoying a flavorful, filling meal. The combination of zucchini and cheese makes these muffins moist, cheesy, and full of goodness, and they can be served as a snack, side dish, or main course!
Ingredients:
- 1 medium zucchini, grated
- 1 1/2 cups almond flour
- 1/2 cup shredded cheese (cheddar or mozzarella works best)
- 2 large eggs
- 1/4 cup melted butter
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- Fresh herbs (e.g., parsley or chives, optional)
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with cupcake liners.
- Prepare the zucchini by grating it and squeezing out excess moisture using a clean towel or paper towels. This will help prevent the muffins from being too soggy.
- In a large bowl, combine the grated zucchini, almond flour, shredded cheese, eggs, melted butter, baking powder, and seasonings. Mix well until all ingredients are thoroughly combined.
- Spoon the batter into the muffin cups, filling each one about 3/4 of the way full.
- Bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick comes out clean when inserted.
- Let the muffins cool for a few minutes before serving.
Enjoy these zucchini cheese muffins as a low-carb dinner option that’s both satisfying and delicious!
