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Keto Savory Zucchini Muffins

4.7 stars, average of 223 ratings

Keto Savory Zucchini MuffinsPin itFollow us 136.0k

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.

Hands-on Overall

Serving size muffin

Allergy information for Keto Savory Zucchini Muffins

✔  Gluten free
✔  Nightshade free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, muffin)

Net carbs2.8 grams
Protein12.7 grams
Fat16.6 grams
Calories215 kcal
Calories from carbs 5%, protein 24%, fat 71%
Total carbs5 gramsFiber2.2 gramsSugars1.4 gramsSaturated fat6.4 gramsSodium654 mg(28% RDA)Magnesium53 mg(13% RDA)Potassium227 mg(11% EMR)

Ingredients (makes 10 muffins)

  • 6 large slices raw bacon (180 g/ 6.3 oz, about 96 g/ 3.4 oz crisped up)
  • 1 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)
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp dried Italian herbs
  • 1/2 tsp salt (I like pink Himalayan)
  • 1/4 tsp ground black pepper
  • 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)

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

Ingredient nutritional breakdown (per serving, muffin)

Net carbsProteinFatCalories
Bacon, crispy (bacon grease removed)
0 g2.9 g1 g20 kcal
Zucchini (summer squash, courgette)
0.4 g0.2 g0.1 g3 kcal
Cheddar cheese
0.3 g2.6 g3.8 g46 kcal
Almond flour (blanched ground almonds, almond meal)
0.9 g2.1 g5.3 g59 kcal
Flaxmeal (flax meal), ground flaxseed
0 g0.5 g1.2 g15 kcal
Parmesan cheese
0.1 g1.6 g1.2 g18 kcal
Onion powder, spices
0.3 g0 g0 g2 kcal
Garlic powder, spices
0.1 g0 g0 g1 kcal
Italian seasoning (mixed herbs)
0.1 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Baking powder, gluten-free
0.2 g0 g0 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.5 g1.9 g29 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.2 g0.1 g2.3 g22 kcal
Water, still
0 g0 g0 g0 kcal
Total per serving, muffin
2.8 g12.7 g16.6 g215 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (47)

Hi,
Is it possible to substitute the heavy whipping cream for milk instead?

You could use almond milk or water. Even whole milk is acceptable because it won't contribute too many carbs per serving.

Another successful recipe that delivers what is offered. I followed measurements carefully and because I had no bacon I added some caramelised onion, diced dried tomatoes and red capsicum, YUM. Great texture and flavour. 10 good sized muffins. The only change I will make is not to line my muffin pans with paper cups the mixture stuck. I will purchase a large silicon muffin tray because I will definately be making these again.

Thank you! I totally agree, silicon muffin pans always work best, no sticking and no wastage.

These are amazing! My 7 year old, and I love them. They are such a quick, easy breakfast for busy mornings. I double the recipe and keep them in the fridge to grab all week.

Thank you Monica, I'm glad you both enjoyed!

As I am vegetarian I made these without the bacon and they were a massive hit with my family - just delicious and easy to make.  Thanks Martina!

Thank you Sheila!

Just ate my first one, slathered in butter. Delicious and filling. This recipe is definitely a keeper! Also, I had never added water when cooking bacon--that worked quite well!

Thank you for your kind words Toni!

These are delicious. Just finished baking my second batch for some breakfasts this coming week. My son walked in the door and said “Something smells good!” So I reluctantly agreed to share, lol!

Thank you Michelle!

This is one of my favorite keto recipes.  With some rubbed sages added I think it will make a delicious substitute for dressing this Thanksgiving!

Wow! Absolutely gorgeous. I have loads of dehydrated courgette slices so i used some of them and didn't re-hydrate first just pulsed them in the processor to break up. Worked great.

I've never thought of that! Sounds like a great way to avoid excess moisture!

These are absolutely delicious! I made them once and my family and best friends were obsessed with them so now it’s become a weekly routine to  make batches with my best friend. her  family is now also addicted with them. So good and so fulfilling!
Thanks so much!

Thank you for your lovely feedback!

This recipe looks so so delicious! Can’t wait to get home the ingredients and bake these!
👩‍🍳🥒🥓

Thank you!

Love this recipe. I saved the zucchini water instead of plain water. Didn't add extra salt. Keep changing the seasoning blend each time, and love the original too. Thank you for this recipe!wish I could send you my pic.  

Thank you for the tips! I haven't thought of using the zucchini water 😊

Thanks for this recipe. Just made them and they are yummy.  They did stick, so next time I'll use muffin cases, but other than that perfect.  

How many days will these hold for in the fridge? I'm meal prepping, but I'm nervous to make more than a day or two's worth (trying to prep for the WEEK), if they won't be ok to eat after that.

They can be stored in the fridge for up to 5 days - or you can freeze them for up to 3 months.

Hey! I enjoy your recipes! I did notice that you don't put the macros or nutrition values. I count macros and this would help and also to include the serving sizes as well as the nutritional value per serving?

Thank you Taj! There is a table with complete nutrition facts above the Ingredients (servings are listed too) 😊

Made these this evening and they were soooo good!  I love how savory they are.  Great recipe!

Hi,
For recipes like this, would it be okay to substitute the bacon for turkey bacon. As i don't eat pork, but I would love to make this.

Absolutely! Turkey bacon is definitely an option - or beef chorizo (Spanish hard type). I hope you like it 😊

Can bacon be replaced by something or can be avoided for this....i dont eat bacon..

You can skip it or add some sliced smoked salmon or sun-dried tomatoes.

I've made these muffins a couple of times and love them. Very handy. However, due to the almond flour, I can't send them to my kid's school. What would be a reasonable substitute to try? Thanks for any help, suggestions.

How about coconut flour? Although I haven't tried it, I would use 1/3 cup of coconut flour instead of the almond flour. Coconut flour is very absorbent and I usually use just a third. This substitution works for most recipes.

Hi
how many calories would these be ?
thank you

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

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

Thank you! 😊

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.

Thank you Erica!

hi, can you skip flax meal ?

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

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

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.

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.

Chorizo sounds great - maybe with some chopped jalapeños Smile

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

Thank you so much Liz!