Keto Zucchini & Cheese Muffins are a great breakfast that can be made ahead, or just a quickly reheated snack are tasty, moist and very cheesy.

Ingredients

• 2 cups zucchini grated
• 1/2 cup Butter melted
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 6 eggs
• 2 tablespoons oregano finely chopped
• 1 teaspoon Baking Powder
• 3/4 cup coconut flour
• 1 cup Cheddar Cheese grated

Instructions

• Preheat oven to 180C.
• In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.
• Add the eggs, oregano and baking powder and mix well.
• Add the coconut flour and mix until the batter becomes thick.
• Fold through the cheddar cheese.

• Line the holes of a standard muffin tin with silicon cupcake molds and evenly divide the mixture between the holes.
• Overfill each hole creating little piles of soon to be muffins, the muffins don’t rise very much.
• Bake for 25 minutes, until the muffins are golden.
• Allow to cool for 5 minutes before enjoying.

Nutrition Serving: 90g | Calories: 176kcal | Carbohydrates: 5g | Protein: 7g | Fat: 14g