Preheat the oven to 175 °C/ 350 °F.
Start by crisping up the bacon.
Cut the bacon slices into thin strips and place on a hot pan.
Add 1/2 cup of water and cook over a medium heat to render the fat and until the bacon is crisped up, for 10-15 minutes.
Keto Savory Zucchini Muffins
Grate the zucchini and cheddar cheese and set aside.
Keto Savory Zucchini Muffins
In a bowl, mix all the dry ingredients: almond flour, flax meal, Parmesan cheese, onion powder, garlic powder, Italian herbs, salt, pepper and gluten-free baking powder.
Keto Savory Zucchini Muffins
In another bowl, whisk the eggs, cream and water.
Add the mixed dry ingredients into the bowl.
Keto Savory Zucchini Muffins
Combine well and add the crisped up bacon, grated zucchini and grated cheddar.
Keto Savory Zucchini Muffins
Combine and spoon into a muffin pan (you should be able to make 10 muffins).
Keto Savory Zucchini Muffins
Place in the oven and bake for 25-30 minutes or until the tops are golden brown and the muffins are set.
To store, place in an airtight container and refrigerate for up to 5 days.
Keto Savory Zucchini Muffins Enjoy!