Zucchini and Cheese Muffins

Savory keto muffins with grated zucchini, cheese and almond flour.

⏱️ Prep: 40 min

Nutrition

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Calories

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Protein

2.68g

Carbs

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Fat

1 ч.ч.	grated zucchini
1/2 ч.л.	Himalayan salt
100 г	cheese
60 г	melted ghee butter
150 мл	yogurt
1	egg
200 г	almond flour
1 ч.л.	baking powder
1/2 ч.л.	baking soda
1/2 ч.л.	Himalayan salt
1 с.л.	ghee butter (for greasing the molds)

Clean the zucchini and use a peeler to cut them into ribbons. Salt them and leave for about 15 minutes to release their juice. Then squeeze out by hand.
Heat the oven to 180°C and grease the muffin molds with ghee.
Mix the baking powder, almond flour, salt and baking soda in a large bowl and stir well. Make a well in the middle of the bowl.
Mix the melted butter, grated cheese, egg and yogurt and stir well.
Pour the ready liquid mixture into the well of the dry ingredients.
Mix all the ingredients quickly and finally add the zucchini. Stir well until you get a nice batter.
Distribute the batter into the separate greased molds, without filling them to the top.
Bake for about 25 minutes, then check with a toothpick at the end. If nothing sticks to it, the muffins are ready.