Print Recipe 
Keto Bacon & Zucchini Muffins
Zucchini muffins take minutes to prep and pack every bite with crisp bacon, savory spices, and wholesome proteins. Paleo, grain-free, and dairy-free!
https://www.bulletproof.com/recipes/keto-recipes/zucchini-muffins-recipe-keto-paleo-3c/
Ingredients
- 2 cups zucchini (grated)
- 1 green onion (chopped)
- 2 sprigs fresh thyme (leaves removed)
- ½ cup coconut flour
- 7 eggs
- ½ tsp salt
- 1 tsp ground turmeric
- 4-5 slices pastured bacon (diced)
- 1 tsp paleo baking powder
- ½ tbsp apple cider vinegar
- 1 scoop Bulletproof Unflavored Collagen Peptides (optional)
Instructions
- Preheat the oven to 350°F.
- Heat a frying pan to medium heat. Fry bacon pieces until lightly crisp.
- In a mixing bowl, combine all zucchini muffin ingredients (including bacon) until evenly mixed. Note: Some coconut flour brands are more absorbent than others, so add an extra egg if the batter seems too dry.
- Scoop the batter into silicone muffin trays.
- Bake for 30 minutes, or until golden brown on top and cooked through.
- Remove muffin trays from the oven and place onto a wire rack.
- Serve zucchini muffins warm with butter. After cooling completely, store leftovers in an airtight container in the refrigerator.
Nutritional Information
- Calories: 117
- Fat: 6 g
- Protein: 9 g
- Fiber: 3 g
- Sugar: 1 g
- Carbohydrates: 6 g
- Net Carbs: 3 g
- Sodium: 344 mg