These Keto Zucchini Cream Cheese-Stuffed Muffins are a great way to use up all those zucchinis in your garden. Absolutely deliciously moist low carb and gluten-free zucchini muffin are stuffed with creamy cream cheese for the perfect breakfast, brunch or afternoon snack.
Over-the-top Zucchini Muffins
These muffins are absolutely DELICIOUS.
Using my last year's One-Bowl Chocolate Zucchini Bread recipe, I decided to eliminate the chocolate and bake them into muffins instead.
Then stuffing them with a cheesecake type stuffing, these muffins can be served for breakfast or as a tasty dessert!
Why do I love these gluten-free and low carb Zucchini Cream Cheese-Stuffed muffins?
- Simple ingredients
- Easy to make
- Deliciously moist and spicy muffin mix
- Creamy cheesecake-like stuffing
- Great way to use extra zucchini
- Hidden veggies make this a healthier snack!
After trying and tweaking this recipe over 3 times, I finally achieved the PERFECT muffin consistency with a delicious cream cheese filling!
How do you make these easy Keto Zucchini Cream Cheese Muffins?
Make the Cream Cheese filling:
- Using a handheld, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy.
- Beat in the vanilla extract, whey and powdered sweetener until combined.
- Set the bowl to the side
Make the gluten-free Zucchini Muffin Batter:
- Preheat the oven to 350 degrees F.
- Line or grease well 12 muffin tins and set it aside
- Combine all the dry ingredients and whisk them until mixed throughout and set it aside.
- In a separate medium bowl, whisk the oil, brown sweetener, granulated sweetener, eggs, and vanilla extract together.
- Stir in the zucchini.
- Pour the wet ingredients into the dry ingredients and whisk or stir until just combined (the mixture will be VERY thick...almost like cookie dough)
Making the Zucchini Cream Cheese-Stuffed Muffins:
- Spoon 1 heaping Tablespoon of zucchini muffin batter into the muffin cups.
- Layer with 1 HEAPING tablespoon of cream cheese filling. IF any cream cheese batter remains, divide it equally among the muffin tins
- Add an additional heaping tablespoon of muffin batter– or however much batter is needed to fill the cups all the way to the top.
- Place the muffins in the oven and bake for 25-30 minutes - allow the muffins to cool for at least 10 minutes before removing them from the muffin pan.
How do you store these delicious sugar-free Zucchini Cream Cheese-Stuffed Muffins?
These muffins can be stored on the counter in an airtight container for about 2 days. You can also store these in the fridge for about 5 days or freeze the muffins for up to 3 months.
Tips, Tricks and Substitutions:
- you do not have to peel the zucchini which makes this recipe super easy!
- you can either grate the zucchini by hand or use the attachment on your food processor
- you do not need to remove any of the zucchini moisture
- since we are not removing any liquid from the zucchini, the batter will be similar in texture to cookie dough. This will allow for the flours to absorb any moisture released from the zucchini during baking.
- you can omit the cardamom spice if you don't have any
- you can replace the almond flour and coconut flour with equal parts of oat flour (if you don't have any oat flour, simply place quick-cooking oats in a high-speed blender and blend until flour consistency)
- adding whey protein powder to the cream cheese-stuffing will help to lift the cream cheese layer
- you can use plain whey (I used Cabot Plain Whey Protein) but vanilla whey would also taste delicious!
- for the powdered sweetener, I used Lakanto Powdered Sweetener which is 2 times as sweet as regular powdered sugar. If you use a different product, you may need to increase the powdered sweetener for the cream cheese stuffing.
If you like this Keto Zucchini Cream Cheese-Stuffed Muffin recipe, you may also enjoy:
Carrot Cream Cheese Layered Cake (Gluten-Free, Keto)
Ricotta Cream Cheese Berry Tart (Keto, Gluten-Free)
White Chocolate Strawberry Cheesecake Muffins
Keto Zucchini Cream Cheese-Stuffed Muffins
These Keto Zucchini Cream Cheese-Stuffed Muffins are a great way to use up all those zucchinis in your garden. Absolutely deliciously moist low carb and gluten-free zucchini muffin is stuffed with a creamy cream cheese for the perfect breakfast, brunch or afternoon snack.
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
Units
Scale
For the Zucchini Muffins:
- 2 cups almond flour
- ¼ cup coconut flour
- ¼ cup whey protein powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cardamom
- 1.5 cups zucchini, shredded - about 1 medium zucchini (does not need to have water removed)
- ¼ cup coconut oil
- ¼ cup Lakanto Golden sweetener (or other brown sweeteners)
- ½ cup Lakanto Classic sweetener (or any other type of sweetener)
- 3 eggs
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1 tbsp whey protein powder (plain or vanilla)
- ½ tsp vanilla extract
- 3 tbsp powdered sweetener
- pinch of salt
Instructions
Make the Cream Cheese filling:
- Using a handheld, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the vanilla extract, whey and powdered sweetener until combined.
Make the gluten-free Zucchini Muffin Batter:
- Preheat the oven to 350 degrees F. Line or grease well 12 muffin tins and set it aside.
- Combine all the dry ingredients (up to and including the cardamon, if using), whisk them well and set it aside.
- In a separate medium bowl, whisk the oil, brown sweetener, granulated sweetener, eggs, and vanilla extract together. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined (avoid over-mixing)
Making the Zucchini Cream Cheese-Stuffed Muffins:
- Spoon 1 heaping tablespoon of zucchini muffin batter into the muffin cups. Layer the muffin mixture with 1 HEAPING tablespoon of cream cheese filling. IF any cream cheese batter remains, divide it equally among the muffin tins
- Add an additional heaping tablespoon of muffin batter– or however much batter is needed to fill the cups evenly
- Place the muffins in the oven and bake for 25 -30 minutes - allow the muffins to cool for at least 10 minutes before removing them from the muffin pan.
Notes
- you do not have to peel the zucchini which makes this recipe super easy!
- you can either grate the zucchini by hand or use the attachment on your food processor
- you do not need to remove any of the zucchini moisture
- you can omit the cardamom spice if you don't have any
- you can replace the almond flour and coconut flour with equal parts of oat flour (if you don't have any oat flour, simply place quick cooking oats in a high speed blender and blend until flour consistency)
- adding baking powder to the cream cheese-stuffing will help to lift the cream cheese layer
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: Amerian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 1.2
- Fat: 16.8
- Carbohydrates: 5.4
- Fiber: 2.1
- Protein: 6.1
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