Keto Savory Zucchini Muffins

Keto Savory Zucchini MuffinsPin recipeFollow us 48.8k

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 jalapeƱo peppers. For a vegetarian option, you can make these muffins with sun-dried tomatoes, olives and mozzarella.

Hands-onOverall

Nutritional values (per muffin)

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
Energy215kcal
Magnesium53mg (13% RDA)
Potassium229mg (12% EMR)

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

Ingredients (makes 10 muffins)

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. 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

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Comments (25)

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.

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

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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?

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

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

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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.

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

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

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

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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.

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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.

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Hi
how many calories would these be ?
thank you

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

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

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Thank you! Smile

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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.

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Thank you Erica!

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hi, can you skip flax meal ?

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

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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

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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.

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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.

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Chorizo sounds great - maybe with some chopped jalapeños Smile

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

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Thank you so much Liz!

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