Low-Carb Turkey And Cheese Zucchini Muffins

Low-Carb Turkey And Cheese Zucchini Muffins

Savory muffins packed with ground turkey, shredded zucchini, and melted cheese for a grab-and-go protein boost.

Total 45 min Makes 12 muffins Calories 175/serving

Dietary

Keto, Wheat free, Halal

Allergens

Dairy, Eggs, Tree nuts

These savory muffins combine lean ground turkey with shredded zucchini and sharp cheddar, bound together with almond flour instead of refined carbs. Baked until golden and set, they hold their shape well and reheat easily, making them a practical option for low-carb breakfasts or snacks. The zucchini keeps the crumb moist while adding minimal carbohydrates.

Ingredients

  • 1 pound ground turkey
  • 1 cup zucchini, shredded and squeezed dry
  • 1 cup sharp cheddar cheese, shredded
  • 1 1/2 cups almond flour
  • 4 large eggs
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon olive oil

Method

  1. Preheat the oven to 375°F and grease a 12-cup muffin pan or line with silicone liners.

  2. Shred the zucchini, place it in a clean kitchen towel, and squeeze out as much liquid as possible.

  3. Heat the olive oil in a 9-inch skillet over medium-high heat and cook the ground turkey, breaking it up, until browned and no longer pink, 6 to 8 minutes.

  4. Remove the turkey from heat and let cool slightly, about 5 minutes.

  5. In a large bowl, whisk together the eggs, almond flour, baking powder, garlic powder, onion powder, salt, and black pepper until smooth.

  6. Fold in the cooked turkey, shredded zucchini, cheddar cheese, parmesan cheese, and chives until evenly combined.

  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  8. Bake until the muffins are golden on top and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

  9. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.

Rate this recipe

★ 4.6 (1)

Low-Carb Turkey And Cheese Zucchini Muffins

These savory muffins combine lean ground turkey with shredded zucchini and sharp cheddar, bound together with almond flour instead of refined carbs. Baked until golden and set, they hold their shape well and reheat easily, making them a practical option for low-carb breakfasts or snacks. The zucchini keeps the crumb moist while adding minimal carbohydrates.

45 min 12 muffins 175 cal

Ingredients

  • 1 pound ground turkey
  • 1 cup zucchini, shredded and squeezed dry
  • 1 cup sharp cheddar cheese, shredded
  • 1 1/2 cups almond flour
  • 4 large eggs
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon olive oil

Method

  1. 1

    Preheat the oven to 375°F and grease a 12-cup muffin pan or line with silicone liners.

  2. 2

    Shred the zucchini, place it in a clean kitchen towel, and squeeze out as much liquid as possible.

  3. 3

    Heat the olive oil in a 9-inch skillet over medium-high heat and cook the ground turkey, breaking it up, until browned and no longer pink, 6 to 8 minutes.

  4. 4

    Remove the turkey from heat and let cool slightly, about 5 minutes.

  5. 5

    In a large bowl, whisk together the eggs, almond flour, baking powder, garlic powder, onion powder, salt, and black pepper until smooth.

  6. 6

    Fold in the cooked turkey, shredded zucchini, cheddar cheese, parmesan cheese, and chives until evenly combined.

  7. 7

    Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  8. 8

    Bake until the muffins are golden on top and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

  9. 9

    Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.