These savoury zucchini muffins are delicious, moist and full of flavour. They are perfect for breakfast, lunch, dinner or even as a side for your ketogenic and primal lifestyle. In this recipe I used cheddar, Parmesan and added some crisped up bacon and Italian herbs. If you want to add some heat, try with gruyere cheese and jalapeño peppers. For a vegetarian option, you can make these muffins with sun-dried tomatoes, olives and mozzarella. Keto Savory Zucchini Muffins!
Keto Savory Zucchini Muffins
If You’re Looking For More Recipe
Try these:
Keto Grilled White Fish With Zucchini And Kale Pesto
Cilantro Lime Shrimp with Zucchini Noodles
These savoury zucchini muffins are delicious, moist and full of flavour. They are perfect for breakfast, lunch, dinner or even as a side for your ketogenic and primal lifestyle. In this recipe I used cheddar, Parmesan and added some crisped up bacon and Italian herbs. If you want to add some heat, try with gruyere cheese and jalapeño peppers. For a vegetarian option, you can make these muffins with sun-dried tomatoes, olives and mozzarella. Keto Savory Zucchini Muffins! Preheat the oven to 175 °C/ 350 °F. Start by crisping up the bacon. Cut the bacon slices into thin strips and place on a hot pan. Add 1/2 cup of water and cook over a medium heat to render the fat and until the bacon is crisped up, for 10-15 minutes. These savoury zucchini muffins are delicious, moist and full of flavour. They are perfect for breakfast, lunch, dinner or even as a side for your ketogenic and primal lifestyle. Yield: breakfastKeto Savory Zucchini Muffins
Prep Time 20 minutes Cook Time 25 minutes Additional Time 45 minutes Total Time 1 hour 30 minutes Ingredients
Instructions
Grate the zucchini and cheddar cheese and set aside.
In a bowl, mix all the dry ingredients: almond flour, flax meal, Parmesan cheese, onion powder, garlic powder, Italian herbs, salt, pepper and gluten-free baking powder.
In another bowl, whisk the eggs, cream and water. Add the mixed dry ingredients into the bowl.
Combine well and add the crisped up bacon, grated zucchini and grated cheddar.
Combine and spoon into a muffin pan (you should be able to make 10 muffins).
Place in the oven and bake for 25-30 minutes or until the tops are golden brown and the muffins are set. When done, remove from the oven and let them cool for at least 5 minutes before serving. To store, place in an airtight container and refrigerate for up to 5 days.
Enjoy!!!Notes
Nutrition Information:
Yield:
1 muffins Serving Size:
1
Amount Per Serving: Calories: 215Total Fat: 16.6gSaturated Fat: 6.7gNet Carbohydrates: 2.6gFiber: 2.2gProtein: 12.9g
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply