Simple snacks and lunches are the best kind in my house! I want something for lunch that I can grab out of the fridge or freezer in the morning, chuck it in a container and off I go. These Keto Ham Zucchini Muffins fit the bill perfectly, and with an added parmesan kick are really tasty.
In trying to keep the carbs down, I have limited the almond flour to 1 cup across 12 muffins so they are definitely quite moist from the zucchini. If you wanted them with a drier texture, you could increase the almond flour to 1 1/2 cups, or squeeze the liquid out of the zucchini. Ain’t no one here got time for that! 🙂
I cooked these for 35 – 40 minute to get a nice crispy top, and using silicone cup cake moulds made clean up quick and easy. You could try some different add ins like oregano, basil, paprika, or bacon instead of the ham.
I have been using pre-cut ham from Aldi lately but any ham will do. This is great recipe to use up whatever is left in your fridge at the end of the week around cheese, sour cream, bacon or ham and veggies. Nothing is stopping you from putting some broccoli or cauliflower in there as well!
I have also tried these Keto Ham Zucchini Muffins for breakfast, with an egg and some bacon to soak up all of the runny yolks and it was a delicious addition. They also freeze really well.
Keto Ham and Zucchini Muffins
Simple flavours done well, these are moist little bites perfect for a lunch or snack on the go. Make a batch ahead and freeze for lunches all week or an after work/school snack!
- 1 zucchini grated
- 100 grams parmesan cheese grated
- 150 grams diced ham
- 4 eggs
- 1/3 cup sour cream
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt and pepper
Preheat the oven to 180 degrees and prepare a 12 cup muffin tin with silicone liners if you have them.
In a large mixing bowl, combine the grated zucchini, cheese, ham, eggs and sour cream until well mixed.
In a separate smaller bowl, mix the almond flour, baking powder, salt and pepper, ensuring you break down any lumps in the almond flour and distribute the baking powder evenly.
Combine the wet and dry ingredients and distribute across the 12 muffin tins.
Bake in the preheated oven for 35 - 40 minutes or until golden brown on top and allow to cool for 5 minutes before serving or freezing.