Ingredients
1 lb (450g) lean ground beef
2 cups shredded zucchini
2 cups almond flour (blanched, superfine)
2 large eggs
1 cup grated cheddar cheese
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C). Grease 12 muffin cups
Sauté ground beef in olive oil until browned. Drain excess fat
Add shredded zucchini to beef mixture and cook 2-3 minutes until excess moisture releases
Let beef-zucchini mixture cool slightly
In a bowl, combine almond flour, eggs, cheddar cheese, garlic powder, paprika, oregano, salt, and pepper
Mix wet ingredients into beef-zucchini mixture until fully combined
Spoon batter evenly into prepared muffin cups, dividing equally
Bake 20-25 minutes until golden and a toothpick inserted comes out clean
Cool completely before storing or freezing
Notes
Shred zucchini using a box grater and let drain 10 minutes on paper towels for less moisture
Use an egg substitute (like 1 flax egg per 2 tbsp water) for egg-free version
Freeze cooled muffins in an airtight container for up to 3 months
For extra moisture, add 2 tbsp heavy cream or whole milk to wet ingredients
Substitute shredded carrots with zucchini for a mild flavor variation
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American Keto
- Diet: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 218
- Sugar: 1g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 58mg