Keto Breakfast Muffins with Zucchini, Cheddar, and Ham
NUTRITION
Makes 12 servings. Per Serving:
233
Calories
18g
Fat
6g
Carbs
13g
Protein
INGREDIENTS
– 2 1/2 Cups almond flour
– 1 teaspoon Baking soda
– 1/4 teaspoon Salt
– 1/2 teaspoon Garlic powder
– 1/2 teaspoon Onion powder
– 4 Large Eggs, beaten
– 2 Medium zucchini, grated
– 1 Cup Cheddar Cheese
– 9 ounces Ham, Chopped
– 1 teaspoon Baking soda
– 1/4 teaspoon Salt
– 1/2 teaspoon Garlic powder
– 1/2 teaspoon Onion powder
– 4 Large Eggs, beaten
– 2 Medium zucchini, grated
– 1 Cup Cheddar Cheese
– 9 ounces Ham, Chopped
DIRECTIONS
1. Preheat the oven to 375F and spray a 12 cup muffin pan with cooking spray. Set aside.
2. Grate you zucchini and chop your ham and set aside.
3. In a large mixing bowl, combine the almond flour, baking soda, salt, garlic powder and onion powder.
4. Add in the eggs, zucchini, cheddar cheese and ham. Mix Well!
5. Spoon the mixture evenly into the muffin tin. The cups will be completely full.
6. Bake in the oven for 25 minutes or until a toothpick comes out clean.
7. Store in the refrigerator for up to 1 week.
2. Grate you zucchini and chop your ham and set aside.
3. In a large mixing bowl, combine the almond flour, baking soda, salt, garlic powder and onion powder.
4. Add in the eggs, zucchini, cheddar cheese and ham. Mix Well!
5. Spoon the mixture evenly into the muffin tin. The cups will be completely full.
6. Bake in the oven for 25 minutes or until a toothpick comes out clean.
7. Store in the refrigerator for up to 1 week.
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