Zucchini Savory Muffins are a super delicious, easy, on-the-go breakfast. They’re moist, keto-friendly, and perfect for meal prepping. These keto zucchini muffins are buttery with a garlicky taste, moist inside, and the best crispy golden top.
Preheat the oven to 350°F/180°C and line a muffin tray with paper liners.
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.
In a large mixing bowl, add the eggs, the almond flour, coconut flour, seasonings, baking powder, and melted butter. Use an electric mixer to mix everything together.
Stir in the grated and squeezed zucchini, cooked pancetta, and shredded cheddar cheese using a spatula.
Divide the muffin batter into 12 muffins cup and bake for 20-22 minutes or until golden on top.