Low carb - zucchini cheddar cheese muffins by
Source: https://www.lowcarbspark.com/zucchini-cheddar-savory-keto-muffins/
Ingredients
1 cup Almond Flour
1/3 cup coconut flour
3 large eggs
2 tbsp butter or coconut oil melted
2 cups zucchini grated
1/3 cup pancetta or bacon chopped
1/3 cup cheddar shredded
1 tsp baking powder
salt and black pepper to taste
1 tsp garlic powder
½ tsp paprika
Instructions
1. Preheat the oven to 350°F/180°C and line a muffin tray with paper liners.
2. Spray a medium pan over medium-high heat and cook the bacon or pancetta pieces, constantly stirring until crispy. Remove them on a paper towel.
3. In a 1L Pyrex jug, add the eggs, the almond flour, coconut flour, seasonings, baking powder, and melted butter. Lightly whisk with a spatula to mix everything together.
4. Stir in the grated and squeezed zucchini, cooked pancetta, and shredded cheddar cheese using a spatula.
5. Divide the muffin batter into 12 muffins cup and bake for 20-22 minutes or until golden on top.
Nutrition Information (per serving):2. Spray a medium pan over medium-high heat and cook the bacon or pancetta pieces, constantly stirring until crispy. Remove them on a paper towel.
3. In a 1L Pyrex jug, add the eggs, the almond flour, coconut flour, seasonings, baking powder, and melted butter. Lightly whisk with a spatula to mix everything together.
4. Stir in the grated and squeezed zucchini, cooked pancetta, and shredded cheddar cheese using a spatula.
5. Divide the muffin batter into 12 muffins cup and bake for 20-22 minutes or until golden on top.
| Calories | 143 |
| Fat | 12 g |
| Carbohydrates | 5 |
| Fiber | 2 g |
| Sugars | 1 g |
| Protein | 6 g |