Keto Breakfast Muffins with Ham, Cheddar, and Zucchini

Keto Breakfast Muffins with Ham, Cheddar, and Zucchini


– Hey guys, I’m Jennifer Banz, welcome back to Low Carb with Jennifer. Today I’m going to be making
my zucchini, ham, and cheddar breakfast muffins. So the best thing about
these zucchini muffins is how easy it is to grate the zucchini. We don’t have to squeeze
any of the liquid out. This is almost, I don’t know, these were two, like
medium size zucchinis. So this one, was about like this. So I’m going to show you how fast it is to grate these zucchinis. (zucchini grating) And that’s it. (upbeat music) So there’s our zucchini. You want to set that aside, but we don’t have to squeeze
any of the liquid out. It’s going to go right into our muffins. So we’ve got some almond flour and I’m going to go ahead
and put our dry ingredients into this almond flour. I’ve got some garlic
powder and onion powder. And this is baking soda and salt. I’m going to go ahead and mix
that with a fork really quickly. Now for our wet ingredients, we’ve got four eggs here that I’m just going to beat a little bit, just to get ’em, start going. Add those to my almond flour. Then we’ve got cheddar cheese and ham. Of course we’re going
to add in our zucchini. This makes 12 very nice
size zucchini muffins. So I’ve got a spatula here. I’m going to mix this all up really well. Okay we’ve got our batter nice and mixed. So now I’m going to use
a really large scoop, and you could use, you know you could just spoon this in, it’s fine, but this scoop will give me enough to fill up these muffin cups
and so I have this muffin tin with liners, and then I sprayed the liners because sometimes, you know
even if it’s a muffin cup liner, they still kind of stick sometimes. So I’m going to fill
these up, all the way, and even a little bit over because they’re really not
going to rise very much. So I’m going to fill all of these up and it will be the perfect amount for all these cups. Okay, we packed these babies full and they are ready for the oven. They’re going to bake at
375 for about 25 minutes or until a toothpick comes out clean. Our muffins are out of the oven and they are better than ever. These are the best batch I’ve ever made. They’re so delicious, oh my gosh. You, they are so flavorful. I’m going to get a bite,
they’re just so good. Mmm. They smell delicious. You can taste the onion, and
the garlic, and the cheddar, and the ham, and they’re so good. One thing that is really
good about these muffins is they are very good in the freezer, and just take one out of the freezer, let it thaw a little bit, you can heat it up in the
microwave and it is delicious, on-the-go breakfast and it’s perfect for anyone who’s busy in the morning and they are really hearty. They’re just stuffed full
of delicious flavors. You can find the full recipe in the description below. And if you want the printable link, it’s down there as well and I will see you guys later, bye.

Comments

(4 Comments)

  • ah

    You read my mind!! I was just watching a zucchini breakfast muffin video yesterday! I may use spam instead bc I’ve been craving spam.

  • ah

    Almond flour is so expensive 😩

  • Julie Fitzsimmons

    Looks delicious as always you’re amazing💗

  • john mckenzie

    Happy New Year and thank you for the work you do behind the scenes to produce your great channel content !

  • Your email address will not be published. Required fields are marked *