It’s May here in Ottawa and it actually snowed!  It was cold and miserable and I was feeling frustrated by the weather and in need of some comfort food. I had a choice – drive to the store to buy something crunchy and salty and ultimately unhealthy, or make something that would satisfy me and still stay in the healthy category.

So I searched the internet and found a recipe for which I had most of the ingredients on hand.

I didn’t have zucchini, so I steamed some broccoli, chopped it finely and used that instead. I also added some cayenne for a bit of a kick, and substituted cheddar for a delicious smoked goat cheese gouda.

End result – very tasty, moist, and satisfying cheesy muffins inspired by My Keto Kitchen’s original recipe.



• 12 ounces (340g) zucchini grated (2 packed cups)

• 1/2 cup (113g) Butter melted

• 1/4 teaspoon (1.5g) Salt

• 1/4 teaspoon (1.5g) Pepper

• 6 eggs

• 2 tablespoons (6g) oregano finely chopped

• 1 teaspoon (4g) Baking Powder

• 3/4 cup (84g) coconut flour

• 1 cup (235g) Cheddar Cheese, grated



  • Preheat oven to 180C/355F.

  • In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.

  • Add the eggs, oregano and baking powder and mix well.

  • Add the coconut flour and mix until the batter becomes thick.

  • Mix in the cheddar cheese.

  • Line the holes of a standard muffin tin with silicon cupcake molds and evenly divide the mixture between the holes.

  • Fill each hole approx 3/4 full as the muffins don’t rise very much.

  • Bake for 25 minutes or until the muffins are golden.

  • Allow to cool for a few minutes and serve.

Makes 12 muffins  Calories: 176kcal | Carbohydrates: 5g | Protein: 7g | Fat: 14g 


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