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Savory Cottage Cheese Zucchini Muffins (No Flour, Keto)
Tender savoury muffins baked in two versions — cottage cheese with zucchini, olives and herbs, or chicken with tomato and mozzarella. A flourless protein-packed breakfast bake.
15 min prep / 50 min total
178 kcal
13.1g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 4eggs
- 3 tbspGreek yogurt
- salt
to taste
- ½ tspdried basil
- 150 gzucchini
half a zucchini
- 4olives
large
- 3 tbspgreen onions
finely chopped
- 225 gcottage cheese
- ½ tspdried garlic
- 100 ggrated mozzarella
- 15 gcoconut flour
- 75 galmond flour
- 1 tspbaking powder
- sesame seeds
for topping
- 150 gcooked chicken breast
for variation 2
- 1tomato
for variation 2
Instructions
For variation 1, whisk the eggs with Greek yogurt, salt and dried basil. Salt the grated zucchini and let sit , then squeeze out the juice.
Mix the zucchini with cottage cheese, olives, green onions, dried garlic, mozzarella, coconut flour, almond flour and baking powder. Spoon into oiled muffin tins and sprinkle with sesame seeds.
Bake at 180°C (350°F) for 30– until golden.
For variation 2, cube and pan-fry the remaining zucchini until lightly golden. Combine with cooked chicken, tomato, olives, green onions, parsley, eggs, cottage cheese and salt.
Spoon into oiled muffin tins, bake at 180°C (350°F) for , top with grated mozzarella and bake another .
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