Keto Zucchini Muffins – Almond Flour Muffins
Keto Zucchini Muffins or Almond Flour Zucchini Muffins, call them as you like, are the most delicious moist sweet breakfast muffins!
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.
They are perfect for breakfast on the go or as a quick snack with only 4.5 grams of net carbs per serving. 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.
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.
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It means that you can safely eat a good amount of zucchini to add fiber and nutrients to your day and keeping 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.
How to store almond flour 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 you also have 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!
xoxo Carine
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Keto Zucchini Muffins
Ingredients
- ¾ cup Grated Zucchini skin on, about 1 large zucchini
- 3 large Eggs at room temperature
- ½ cup Erythritol
- 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.
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 sugar alcohols 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 sugar alcohols 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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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.
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.
Can you make this with coconut flour?My mom absolutely loved them with almond flour.
I didn’t try coconut flour yet, usually you need 4 times less coconut flour than almond flour because coconut flour has 4 times more fiber than almond. Enjoy, XOXO Carine
Damn, just noticed that coconut flour should be reduced by 4 ???? i already made a batch adding some coconut flour as I did not have enough almond flour – but 1:1. Could not understand why the consistency was weird. Thanks for explaining ????
There is LOTS of fiber in coconut flour it absorb all the moisture in baking and that is why you can’t sub almond flour to coconut flour with a 1:! ratio. Maybe try my coconut flour muffin recipe instead for the perfect ratio. Enjoy, XOXO Carine
Could I swap the zucchini for grated carrot?
Yes sure! Carrots are higher in carbs so the net carbs per muffins will be higher but the flavor will be good. Check out my keto vegetable list to learn more about the carbs in carrots versus zucchini. Enjoy ! XOXO Carine.
Can not wait to try this recipe
Enjoy and let me know how it goes, XOXO Carine.