|November 29, 2021

Keto Bacon & Zucchini Muffins

By Jordan Pie
Reviewed for Scientific Accuracy

Keto Bacon & Zucchini Muffins

Zucchini muffins recipe & content provided by Jordan Pie

Zucchini muffins make the ultimate savory snack! Make them ahead for busy mornings whenever you need a protein-packed, veggie-filled breakfast.

Related: Paleo Keto Chocolate Muffins

These zucchini muffins are friendly to just about any diet. Not only do they contain minimal carbs, but you can enjoy them on a paleo, gluten-free, sugar-free, dairy-free, or wheat-free eating plan. With chunks of chewy bacon and the perfect blend of spices, even those not following a strict diet can enjoy these tender and flavorful muffins.

Zucchini muffins taste best warm from the oven with grass-fed butter or ghee spread over the top, but you can also add them to lunchboxes for a savory surprise. With this batter, you can also make mini muffins, jumbo muffins, or a low-carb bread loaf.

For a delicious breakfast, enjoy zucchini muffins with nourishing drinks like classic Bulletproof Coffee, turmeric beef bone broth, or a warm vanilla matcha latte.

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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!
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Prep10 minutes
Total Time40 minutes
CourseBreakfasts, Side Dishes & Soup, Snacks
DietDairy-Free, Grain-Free, Keto, Paleo
Servings8 muffins


  • 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)


  • 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
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