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!
Ingredients
- 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
Instructions
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.
Hi, love your recipes and your blog! How much zucchini is needed for this recipe? In the US there are so many different sizes, lol, and with keto i dont dare make a guess.
Good question!! I would say an ‘average’ zucchini here (not those home grown monsters) would be about 20 – 25cm long or around 9 – 10 inches. A little bit extra never hurts, as long as you squeeze out some moisture 🙂
I do have some of those “monsters” in my fridge, will use a measuring tape, haha. Best wishes 🙂
One of the first Keto recipes I tried and it was great! I used 2 cups shredded zucchini and it was nice and moist.(Canadian)
These are the absolute bomdig! My wife loves them and I am on constant baking duty making them for her to take as a work lunch! ha ha Thank you for your recipes!!
Thank YOU Juss, you are the bomdig!
Can this be made as one big slice/ Also, can I substitute cream cheese for the sour cream?
Ta heaps x
One slice should work ok – I’d bake it a bit lower and slower to ensure it cooks through. Cream cheese shoulld work ok too 🙂
I made this as a loaf in the slow cooker. Takes about 2 hours. You don’t get a crispy top (I could have finished it off using the grill), but was delicious. Will be making it again.
The reason I made it in the slow cooker was to avoid the oven, as it’s a stinky hot day and didn’t want the house to heat up.