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

1 cup Almond Flour 1/3 cup coconut flour 3 large eggs 2 tbsp butter or coconut oil melted 2 cup s zucchini grated 1/3 cup pancetta or bacon chopped 1/3 cup cheddar shredded 1 tsp baking powder 1 tsp garlic powder

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.