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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
3 servings
EasyThis plan uses 3 servings for Savory Cottage Cheese Zucchini Muffins (No Flour, Keto). Adjust below if you need a different amount.
Watch How to Make This
Ingredients
Ingredients updated to metric measurements
- 2eggs
- 0.9 tbspGreek yogurt
- salt
to taste
- 0.15 tspdried basil
- 45 gzucchini
half a zucchini
- 2olives
large
- 0.9 tbspgreen onions
finely chopped
- 67½ gcottage cheese
- 0.15 tspdried garlic
- 30 ggrated mozzarella
- 4½ gcoconut flour
- 22½ galmond flour
- 0.3 tspbaking powder
- sesame seeds
for topping
- 45 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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