Keto Savory Zucchini Muffins
Martina Slajerova- Ready in 45m
- 2.8 g net carbs
- 215 kcal
- Serves 10
This post may contain affiliate links, see our disclaimer.
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.
Step-by-step
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.
Grate the zucchini and cheddar cheese and set aside.
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.
In another bowl, whisk the eggs, cream and water. Add the mixed dry ingredients into the bowl.
Combine well and add the crisped up bacon, grated zucchini and grated cheddar.
Combine and spoon into a muffin pan (you should be able to make 10 muffins).
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!
Recipe
Keto Savory Zucchini Muffins
★★★★★4.7These savoury zucchini muffins are delicious, moist and full of flavour. They are perfect for breakfast ...
- Hands on
- 20m
- Overall
- 45m
- Servings
- 10
- 2.8 g
- Net carbs
- 12.7 g
- Protein
- 16.6 g
- Fat
- 215
- kcal
Ingredients makes 10 muffins
Instructions
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.
Grate the zucchini and cheddar cheese and set aside.
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.
In another bowl, whisk the eggs, cream and water. Add the mixed dry ingredients into the bowl.
Combine well and add the crisped up bacon, grated zucchini and grated cheddar.
Combine and spoon into a muffin pan (you should be able to make 10 muffins).
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!
Nutrition per muffin
Carbs 5%Protein 24%Fat 71% of calories
- Net carbs
- 2.8 g
- Total carbs
- 5 g
- Fiber
- 2.2 g
- Sugars
- 1.4 g
- Protein
- 12.7 g
- Fat
- 16.6 g
- Saturated fat
- 6.4 g
- Calories
- 215 kcal
- Sodium
- 654 mg · 28.4% RDA
- Magnesium
- 53 mg · 13.2% RDA
- Potassium
- 227 mg · 11.4% EMR
Nutrition by ingredient
| Per muffin | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Bacon, crispy (bacon grease removed) | 0 g | 2.9 g | 1 g | 20 |
| Zucchini (summer squash, courgette) | 0.4 g | 0.2 g | 0.1 g | 3 |
| Cheddar cheese | 0.3 g | 2.6 g | 3.8 g | 46 |
| Almond flour (blanched ground almonds, almond meal) | 0.9 g | 2.1 g | 5.3 g | 59 |
| Flaxmeal (flax meal), ground flaxseed | 0 g | 0.5 g | 1.2 g | 15 |
| Parmesan cheese | 0.1 g | 1.6 g | 1.2 g | 18 |
| Onion powder, spices | 0.3 g | 0 g | 0 g | 2 |
| Garlic powder, spices | 0.1 g | 0 g | 0 g | 1 |
| Italian seasoning (mixed herbs) | 0.1 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Baking powder, gluten-free | 0.2 g | 0 g | 0 g | 1 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 2.5 g | 1.9 g | 29 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.2 g | 0.1 g | 2.3 g | 22 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Total | 2.8 g | 12.7 g | 16.6 g | 215 |
Serving size muffin
- Gluten free
- Nightshade free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
You may also like
Keto Cheesy Cauliflower Muffins
Keto Cheese & Chive Scones
Low-Carb Quiche Lorraine
Low-Carb Pizza Scones
Keto Bacon Cheddar Egg Muffins
Keto Cheddar Dill Biscuits
Low-Carb Broccoli Cake
Bacon, Cheese and Spinach Mug Muffin
Keto Mug Muffin with Bacon, Cheese & Mushrooms
Keto Goat Cheese Tarts with Caramelized Onion
Keto Breakfast Casserole with Bacon & Eggs
Keto Chorizo Egg Muffins
Easy Low-Carb Sausage Stuffed Pancake Muffins
Low-Carb Zucchini Fritters
Low-Carb Bacon & Cheese Vegetable Gratin
Keto Pumpkin Chia Muffins
Comments & ratings (49)
These are delicious! My husband and my neighbour say thank you!
Thank you Dianne! These are such a keeper 😊
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.