Keto Zucchini Muffins (Almond Flour Zucchini Muffins)
These Keto Zucchini Muffins are simple Almond Flour Zucchini Muffins for a healthy, vitamin-loaded low-carb breakfast.
These keto zucchini muffins are total lifesavers for busy parents on a keto diet. It’s so handy to grab-n-go a muffin in the mornings with a cup of coffee.
I always like my breakfast sweet, and the almond flour zucchini muffins are perfect to start the day with an extra boost of greens!
What Are Keto Zucchini Muffins?
Keto zucchini muffins are sweet, moist almond flour zucchini muffins.
They include grated zucchini that add a delicious, moist texture to the muffins while helping you reach your 5-a-day.
How To Make Almond Flour Zucchini Muffins
They are perfect for breakfast on the go or as a quick snack with only 4.5 grams of net carbs per serving.
Ingredients
All you need to make zucchini muffins paleo and keto are the following wholesome ingredients:
- Grated zucchini – Zucchini is one of the best low-carb vegetables. Make sure you squeeze out all their water before measuring.
- Almond flour – Almond Flour is keto-friendly and delicious in muffins!
- Large eggs – at room temperature.
- Coconut cream if you want to make dairy-free zucchini muffins. Otherwise, heavy cream works as well, and it’s also a keto-friendly dairy product.
- Coconut oil or melted butter – at room temperature.
- Baking powder
- Cinnamon
- Sugar-free crystal sweetener – I like to use erythritol and Monk fruit blend, but you can also use pure erythritol or any crystal sweetener of your choice like coconut sugar if you want to make zucchini muffins paleo.
- Xanthan gum – this is optional, but it prevents overly moist zucchini chocolate chip muffins, especially if you didn’t squeeze out well the zucchini water.
- Sugar-free chocolate chips – or cocoa nibs or crushed pecan, walnuts if preferred. If you can’t find sugar-free chocolate chips, you can make your own with my chocolate chips recipe.
Frequently Asked Questions
Are Zucchinis Keto?
Yes, zucchinis are one of the best vegetables to add to your keto diet – check out my list of keto-friendly vegetables to know more.
In fact, 100 grams of Zucchini contain only 2.1 grams of net carbs and 17 calories.
It means that you can safely eat a good amount of zucchini to add fiber and nutrients to your day and keep your macro right.
Now you probably wonder why adding zucchinis into a muffin recipe. Well, there are two main reasons.
First, zucchinis add the most delicious moist texture to muffins, cupcakes, and bread. You may have already tried my keto zucchini bread, and if you loved it, you’ll love these zucchini muffins.
The second reason to use Zucchinis is that it sneaks extra greens into my kids’ lunchbox.
Kids love muffins, and this almond flour zucchini muffin recipe is a great one to sneak extra greens into their day.
Actually, I like to use them as a zucchini cupcake base as well, with a cream cheese frosting.
Finally, if you grow zucchinis in your veggie garden, you know they grow very fast.
This recipe is great to use these extra zucchinis and make ahead some keto breakfasts on the go for the next few months.
Can I make savory zucchini muffins with almond flour?
Great news, this recipe is easily adaptable to a savory zucchini muffin recipe too! All you have to do to make delicious savory almond flour muffins is to make these 3 simple swaps:
- Sweetener: replace with 1/2 cup of grated cheese of your choice like cheddar, mozzarella, or Parmesan.
- Chocolate chip: replace with 1/3 cup diced ham or bacon.
- Add 1 teaspoon garlic salt and 1 teaspoon of dried Italian herbs.
Storing Almond Flour Zucchini Muffins
The almond flour zucchini muffins freeze very well, like regular wheat muffins.
To keep them delicious and fresh, I recommend freezing them in an airtight box, not stacked.
It’s easy to defrost the muffins at room temperature, preferably on a cooling rack for 3 hours or overnight.
More Zucchini Recipes
I love baking with zucchini, and I created a collection of delicious easy keto recipes with zucchini for you. I recommend also having a look at my:
If you try these zucchini muffins with almond flour, don’t forget to leave me a review below or share a picture with me on Instagram!
Keto Zucchini Muffins
Nutrition Snapshot
Want My Kitchen Equipment?
Ingredients
- ¾ cup Grated Zucchini skin on, about 1 large zucchini
- 3 large Eggs at room temperature
- ½ cup Crystal Sweetener
- 2 ½ cups Almond Flour
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Baking Powder
- ¼ teaspoon Xanthan Gum
- â…“ cup Coconut Oil melted or melted butter – at room temperature
- â…“ cup Coconut Cream canned, full fat, or heavy cream, – at room temperature
- â…“ cup Sugar-free Chocolate Chips
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with unbleached paper cups. Set aside.
- Before you start, make sure all the ingredients are at room temperature especially eggs, cream, and oil.
Prepare the zucchini
- Remove the ends of the zucchini, keep the skin on and grate finely.
- Place the grated zucchini onto a clean towel, wrap the zucchini firmly into the towel and squeeze to extract all the zucchini water. Discard the water or keep it for a different recipe.
- Measure the grated zucchini to reach 3/4 cup. Set aside in a bowl.
Prepare the zucchini muffin batter
- In a medium-size mixing bowl, whisk eggs and sugar-free crystal sweetener until fully combined. It should take 40 seconds max. Set aside.
- In a large mixing bowl, add almond flour, cinnamon, xanthan gum, and baking powder. Whisk to combine all dry ingredients.
- Pour the beaten egg mixture, melted coconut oil, and coconut cream onto the bowl with almond flour. Make sure the oil is not burning hot, or it will 'cook' your eggs. Otherwise, cold eggs will solidify coconut oil, so make sure all the ingredients are at a similar temperature.
- Combine with a spoon until a thick muffin batter forms. The batter is grainy because of the use of almond flour, and it is normal.
- Stir in grated zucchini and sugar-free chocolate chips.
- Fill the 12 muffin paper cups evenly with the zucchini muffin batter. I used a mechanical ice cream scoop to precisely measure the same quantity of batter for each muffin.
- Bake for 20-25 minutes at 180°C (350°F) or until a skewer inserted in the center of one muffin comes out clean.
- Cool the muffins 10 minutes in the tray, then transfer them on a cooling rack.
- Cool at least 1 hour before eating. The longer you wait, the better the texture will be. I recommend you wait until they reach room temperature, it can take 4 hours or overnight.
Storage
- Store in an airtight muffin box in the pantry for 3 days or freeze in ziplock bags or airtight box. Defrost the day before on a rack.
Notes
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I’m so impressed, I’ve made a LOT of keto muffins and baked goods over the last 3 years of eating keto, and these are some of the fluffiest softest ones I’ve had. I used bake believe milk chocolate chips in the recipe (I used a little more than called for) and it was perfect. 🙂 Thanks for sharing!
I followed your recipe exactly and they turned out wonderful.I made regular sized muffins and mini muffins..Both sizes of muffins were moist and delicious. Thank you for the great treat idea!
This was so yummy!! Finally a recipe that is not dry but moisture. Taste just right. Thank you for sharing the recipe. Love it!
We made the savory version of your recipe! So the yum!
I like adding the zucchini water to my juice or cucumber water.
Look forward to making more during meal prep Sundays and freezing them.
Thank you for sharing your recipe(s).
the recipe I printed called for brown sugar–is that “firmly packed” ?
My keto zucchini muffins are using erythritol, no brown sugar so I guess the recipe you printed is not from my blog, I never use sugar in my recipes.
love it
OMG!! These are amazing!
These were the best muffins I have made. I did add some chopped pecans to the recipe for a little extra treat.
Thank you for this recipe. I have made it with many variation now and every time it works. The perfect balance of almond flour eggs baking soda makes these muffins cake like and light. Hard to do with almond flour
Luv ur recipes but confused about the listing of Erythritol or xylitol instead of the monk fruit crystals u talked about
I want to use monk fruit
It’s in your zucchini Keto Bread
Thanks for sharing ur recipes
Want to make cupcakes and not use xanthan gum
Couldn’t I just use the recipe u use a loaf pan for for cupcakes?
You can use same amount of erythritol or xylitol or Monk fruit/erythritol blend like Lakanto brand in my recipe. Pure Monk fruit is very different and I never use this in my baking recipe, it is 200 sweeter and doesn’t add bulk to cake/muffins etc. The xantahn gum is optional but the muffins will be fragile if you don’t use this, they will crumble apart easily. Enjoy, XOXO Carine
I bake for my church and my husband who is a diabetic these are amazing! Everybody loves them and I actually use Zucchini straight from my own garden… Thank you we love these wish I could insert picture but they are so good
I am so glad everyone love these muffins ! You can share picture with me on Instagram, I see you there! Enjoy the diabetic friendly recipes on the blog, XOXO Carine
I just made the savoury muffins and my daughter suggested adding dried jalapeno flakes and they turned out amazing!!! (note to self….. add a little more salt next time because I was a little too conservative with it)
I dont have any Xanthan gum what can i use in its place.Can i use Arrowroot flor?
If you dry the zucchini very well the recipe will work without xantham gum. You can add 1 teaspoon of arrowroot flour too, its not keto approved but it will work. Enjoy the recipes on the blog, XOXO Carine
I absolutely loved these. Honestly everyone loved them. I stumbled across these through Pinterest and now I’m all over your site looking for other things to try. The only thing it’s missing IMO is about a tsp of salt. The first time I did it I added salt to taste. The second time I didn’t and found them a bit bland nevertheless, lovely texture I will definitely keep making them. Thank you for sharing your recipes.
Yes, this recipe is amazing and so tasty that all family enjoyed it very, especially kids, I was surprised. Thank you for it.
Dear Carine,
I discovered your website very recently and have started to try some of your receipes.
I really loved the zucchini muffins 😉 but what I am worried about is the macros and calories. I entered the ingredients into a Keto app I have on my phone and the results are very very different from what you indicated. I mean it says somehting like more than 3000 calories for 2 muffins with 25% carb and a huge quantity %of fat. Do you know where this could come from ? I precise that I devided the receipe into 12 parts and I took metric measures .
Thank you in advance for your help, if possible.
I will also try and contact the helpline of the Keto app.
By the way, I am french, so you can answer in French.
Have a nice day,
Schérazade
Hi/bonjour, I am glad you found my blog. If your app shows so many calories and carbs its clearly because its showing the amount for the whole recipe. The highest calorie ingredient in this recipe is the almond flour, one muffin has only 22g and with about 700 kcal per 100g it is impossible that one or even two muffins comes to 3000 kcal! Also, regarding carbs, you have to look at carbs minus sugar-alcohol (erythritol or xyitol). Our data always takeaway sugar alcohol in the carb row since they are not assimilated, don’t impact blood sugar level or ketosis. Some apps count the sugar alcohol carbs in their total carbs which raise the carbs significantly. I hope it help, A bientot, Carine
My family loves these! Would it work to add walnuts to them? If so, how much would you recommend?
Thank you!
I am so glad your all family love these muffins! 1/2 cup of finely chopped walnuts will be perfect ratio for this recipe. Enjoy, XOXO Carine
Would flax eggs work?
No sorry it won’t work in any of my keto muffins or keto cakes recipe. Enjoy the blog, XOXO Carine
These muffins were so tasty and easy to whip up! My non-keto family members enjoyed them as well.
The muffins tasted delicious & were nice and moist.
Thank you! I am so glad everyone love them. XOXO Carine
These were absolutely fantastic!! I recently started the Keto diet and have been struggling to find a keto baked good that would work out and taste good enough, these totally hit the spot for me! I did have to do some slight tweeking due to being a little short on some of my ingredients but it tastes just like when my mom would bake zucchini bread! Thank you so much for this recipe, I will definitely make this again in the future!
I am so happy to read your feedback! It is great to enjoy a baked good on keto that taste like our old favorite. Enjoy the recipes on the blog, XOXO Carine.
I love trying different healthy Keto muffin recipes and these are the absolute best. Moist and beautiful. This recipe is going in my “Favorite category”. thank you
I am so happy to make it into your favorite recipe 🙂 Enjoy the recipes on the blog, XOXO Carine.