Keto Zucchini Egg Muffins

Ingredients: 

• 2 cups shredded zucchini (about 2 medium zucchini)
• 1 tsp fine sea salt
• 1 tbsp coconut flour
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• 1/2 cup finely chopped yellow onion
• 1 tsp smoked paprika

Instructions: 

Shred the zucchini and place in a bowl. Sprinkle with sea salt and drain as much liquid from the zucchini as possible. Coat the zucchini with coconut flour, then mix in the eggs, cheese, onion and paprika until combined. Using a muffin tin, coat the tin with a non stick spray and place about 1.5 tbsp of the mixture in each mold. Bake at 400 degrees for 15 minutes or until golden brown.

Macros: Makes about 9 muffin cups. Per cup: 93 calories, 8 g fat, 6 g protein, 4 g carbs, 0 g fiber, 1 g sugar.