Keto Bacon & Zucchini Muffins

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.

Zucchini muffins take minutes to prep and pack every bite with crisp bacon, savory spices, and wholesome proteins. Paleo, grain-free, and dairy-free!

Print Recipe Print Recipe

Keto Bacon & Zucchini Muffins

Start to Finish: 40 minutes (10 minutes active)


  • 2 cups grated zucchini (about 2 small zucchini)
  • 1 green onion, chopped
  • 2 sprigs of fresh thyme, leaves removed
  • 1/2 cup coconut flour
  • 7 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon ground turmeric
  • 4-5 slices pastured bacon, diced
  • 1 teaspoon paleo baking powder
  • 1/2 tablespoon apple cider vinegar
  • 1 scoop collagen peptides (optional)


  1. Preheat the oven to 350 degrees.
  2. Heat a frying pan to medium heat. Fry bacon pieces until lightly crisp.
  3. In a mixing bowl, combine all zucchini muffin ingredients (including bacon) until combined evenly. Some coconut flour brands are more absorbent than others, so add an extra egg if the batter seems too dry.
  4. Scoop the batter into silicone muffin trays.
  5. Bake for 30 minutes, or until golden brown on top and cooked through.
  6. Remove muffin trays from the oven and place onto a wire rack.
  7. Serve zucchini muffins warm with butter. After cooling completely, store leftovers in an airtight container in the refrigerator.

Serves: 8

Nutritional Information (per serving):

  • Calories: 104
  • Fat: 7.2g
  • Saturated Fat: 2.6g
  • Cholesterol: 149mg
  • Salt: 388mg
  • Carbs: 2.6g
  • Fiber: 0.9g
  • Sugar: 0.9g
  • Net Carbs: 1.5g
  • Protein: 7.9g
  • Vitamin D: 13mcg
  • Calcium: 60mg
  • Iron: 1mg
  • Potassium: 205mg

Want more recipes?

Subscribe to our Recipe Lab newsletter where deliciousness is delivered to your inbox every week!