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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.

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Preparation time

Hands-on
Overall

Nutritional values (per serving):

2.6 grams 2.2 grams 12.9 grams 16.6 grams 6.7 grams 215 calories
Total Carbs4.8grams
Fiber2.2grams
Net Carbs2.6grams
Protein12.9grams
Fat16.6grams
of which Saturated6.7grams
Energy (calories)215kcal
Magnesium53mg (13% RDA)
Potassium229mg (12% EMR)

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

Ingredients (makes 10 servings):

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 ½ 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. Enjoy!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (14)

Hi
how many calories would these be ?
thank you

Reply

Hi Cathy, they're 215 kcal (calories) per serving.

Reply

I made these today ..... amazing !!! Love the savoury taste .... this will be in my frequently used recipe file for sure Smile)

Reply

Thank you! Smile

Reply

These were fantastic! I made sure to squeeze the excess water out of the zucchini. I also omitted the bacon. Very tasty! Also, I absolutely love your egg pesto muffin recipe. I've made that multiple times. Both of these recipes are perfect to pack in a lunch bag or for an afternoon snack.

Reply

Thank you Erica!

Reply

hi, can you skip flax meal ?

Reply

Yes you can - just use more almond flour or Parmesan Smile

Reply

I made these muffins last night and they were delicious; however,
I'm wondering why they were a tad bit wet and dense.
I kept them in the over as long as I could before I
felt the tops would burn. I was hoping for a more fluffy
bread like consistency. Did I do something wrong? I even weighed
ALL my ingredients.
Any suggestions?
Thank you for taking the time to reply.  
Joanne

Reply

I think that's the effect of zucchini. You can reduce the moisture by placing the grated zucchini in a piece of cheesecloth or nut milk bag and squeezing the juices out.

Reply

I'm going to try making this as a casserole--all the muffins in one dish, as it were.  We're big into casseroles here, and this sounds like another good one to make ahead, slice into 8ths, freeze, and use for days when time is short.  I'm also eager to try chorizo, ground pork, ground lamb, and shredded pork shoulder in place of the bacon (for variety only).  Pork seems to do our BG good, so that's what I'm sticking with.

Reply

Chorizo sounds great - maybe with some chopped jalapeños Smile

Reply

These are awesome! Made them for dinner with your marinara sauce and the whole family loved it!

Reply

Thank you so much Liz!

Reply

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