Keto Savory Veggie Muffins
Packed with nutrient-rich vegetables and bursting with savory flavor, these Keto Savory Veggie Muffins are the perfect low-carb, gluten-free snack or breakfast option. Made with almond flour, eggs, and a medley of zucchini, red bell peppers, and spinach, these muffins are high in protein and loaded with fiber to keep you satisfied. A touch of shredded cheddar cheese adds a rich, cheesy goodness, while garlic and onion powder enhance the flavor profile. These muffins are quick to prepare, baking to golden perfection in just 25 minutes, making them an ideal on-the-go meal or meal prep staple. Whether served warm or at room temperature, these keto-friendly muffins are a delicious, nutritious way to power through your day while staying true to your low-carb lifestyle.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 4 large Eggs
- 1 medium, grated Zucchini
- 0.5 chopped Red bell pepper
- 1 cup, chopped Spinach
- 1 cup, shredded Cheddar cheese
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk the eggs thoroughly. Add the olive oil and mix until well combined.
Squeeze the excess moisture from the grated zucchini using a clean towel or paper towel.
Add the grated zucchini, chopped red bell pepper, chopped spinach, and shredded cheddar cheese to the egg mixture and stir to combine.
In another bowl, mix the almond flour, baking powder, salt, garlic powder, onion powder, and black pepper.
Add the dry ingredients to the wet ingredients and fold gently until just combined.
Evenly distribute the batter into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the tops are golden brown.
Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 4764 mg | 207% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 18.5 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 945 mg | 73% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
