Keto Savory Zucchini Muffins

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-Nutritional values (per muffin)

Macronutrient ratio: Calories from carbs (5%), protein (24%), fat (71%).

Total Carbs                                                               4.8               grams
Fiber                                                                          2.2                grams
Net Carbs                                                                  2.6               grams
Protein                                                                      12.9              grams
Fat                                                                             16.6              grams
of which Saturated                                                  6.7               grams
Calories                                                                     215               kcal
Magnesium                                                               53                mg (13% RDA)
Potassium                                                                229               mg (12% EMR)

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Ingredients (makes 10 muffins)

• 6 large slices raw bacon (180 g/ 6.3 oz, about 96 g/ 3.4 oz crisped up)
• medium zucchini, grated (200 g/ 7.1 oz)
• 1 cup grated cheddar cheese (113 g/ 4 oz)
• 1 cup almond flour (100 g/ 3.5 oz)
• 4 tbsp flax meal (28 g/ 1 oz)
• 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
• 1/2 tsp garlic powder
• tbsp dried Italian herbs
• 1/2 tsp salt (I like pink Himalayan)
• 1/4 tsp ground black pepper
• 2 tsp onion powder
• 1 1/2 tsp gluten-free baking powder (you can make your own)
• 4 large eggs
• 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
• 1/4 cup water (60 ml/ 2 fl oz)

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Instructions

1. 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.
2. Grate the zucchini and cheddar cheese and set aside.
3. 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.
4. In another bowl, whisk the eggs, cream and water. Add the mixed dry ingredients into the bowl.
5. Combine well and add the crisped up bacon, grated zucchini and grated cheddar.
6. Combine and spoon into a muffin pan (you should be able to make 10 muffins).
7. 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.
8. Enjoy!!!

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