Keto Savory Zucchini Muffins

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These herb marrow muffins are delicious, moist and heavy of variety. They are perfect for breakfast, luncheon, dinner or still as a back for your ketogenic and primeval way. In this recipe I used cheese, Cheese and accessorial any crisped up statesman and European herbs. If you requirement to add whatever warmth, try with gruyere cheese and jalapeno peppers. For a vegetarian option, you can excrete these muffins with sun-dried tomatoes, olives and mozzarella.

Keto Savory Zucchini Muffins

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)


  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!

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