Keto Savory Veggie Muffins

Start your day with these Keto Savory Veggie Muffins, a low-carb, high-flavor breakfast or snack option that’s as nutritious as it is delicious. Packed with wholesome ingredients like grated zucchini, chopped red bell pepper, spinach, and a generous helping of shredded cheddar cheese, these muffins are bursting with vibrant vegetable goodness. Made with almond flour and seasoned with garlic and onion powders, they’re entirely gluten-free and perfect for keto and low-carb diets. With just 15 minutes of prep time and a quick 25-minute bake, these fluffy, golden muffins are an easy make-ahead option for meal prepping — simply store them in the fridge for up to 5 days. Whether served warm for breakfast, as a grab-and-go snack, or as a savory side dish, these veggie-packed muffins are sure to satisfy!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a large bowl, whisk the eggs thoroughly. Add the olive oil and mix until well combined.

Step 3

Squeeze the excess moisture from the grated zucchini using a clean towel or paper towel.

Step 4

Add the grated zucchini, chopped red bell pepper, chopped spinach, and shredded cheddar cheese to the egg mixture and stir to combine.

Step 5

In another bowl, mix the almond flour, baking powder, salt, garlic powder, onion powder, and black pepper.

Step 6

Add the dry ingredients to the wet ingredients and fold gently until just combined.

Step 7

Evenly distribute the batter into the prepared muffin cups, filling each about 3/4 full.

Step 8

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.

Step 9

Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(754.0g)

Amount per serving	% Daily Value*
Calories	1931.8

Total Fat 152.8g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 837.8mg	0%
Sodium 4763.6mg	0%
Total Carbohydrate 68.4g	0%
Dietary Fiber 18.7g	0%
Total Sugars 18.5g
Protein 82.8g	0%

Vitamin D 164IU	0%
Calcium 944.8mg	0%
Iron 10.1mg	0%
Potassium 1234.3mg	0%

*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.

Source of Calories

Fat: 69.5%

Protein: 16.7%

Carbs: 13.8%