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.

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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:

Zucchini Pizza Casserole 6.5g

Keto Zucchini Pancakes 1.7g

Crustless Zucchini Pie Quiche 4.1g

Keto Zucchini Casserole 6.6g

Keto Zucchini Bread 3.3g

Keto Zucchini Chocolate Chips Cookies 2.7g

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! 

Recipe Card

Keto Zucchini Muffins

4.5gNet Carbs

4.82 from 377 votes

Keto zucchini muffins are moist, sweet breakfast almond flour zucchini muffins with chocolate chips.

Author: Carine Claudepierre

Prep Time: 15 mins

Cook Time: 25 mins

cool 1 hr

Total Time: 1 hr 40 mins

Yield: 12 muffins

Serving Size: 1 muffin

Recipe Macros

Net Carbs 4.5g

Fat 21.2g

Protein 6.8g

Calories 224.9kcal

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Net Carbs

Fat

Protein

4.82 from 377 votes

Review Print

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Want My Kitchen Equipment?

1 12-Hole Muffin Pan

1 Muffin Cases

1 Vitamix 12-Cup Food Processor or hand grater

1 Kitchen Knife

2 Mixing Bowls

1 Cooling Rack

Ingredients

US Customary – Metric

• ▢ 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
• ▢ ⅓ cup Coconut Oil melted or melted butter – at room temperature
• ▢ ⅓ cup Coconut Cream canned, full fat, or heavy cream, – at room temperature
• ▢ ⅓ cup Sugar-free Chocolate Chips

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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.

Sugar-free chocolate chips swap: you can use chopped pecans, walnuts, or cocoa nibs if preferred. 

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Tools

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Nutrition Facts

Keto Zucchini Muffins

Amount Per Serving (1 muffin)

Calories 224.9 Calories from Fat 191

% Daily Value*

Fat 21.2g33%

Saturated Fat 7.7g48%

Trans Fat 0.1g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1.4g

Cholesterol 54mg18%

Sodium 92.6mg4%

Potassium 44.8mg1%

Carbohydrates 7.2g2%

Fiber 2.7g11%

Sugar 1.3g1%

Protein 6.8g14%

Net Carbs 4.5g

Vitamin A 180.7IU4%

Vitamin B12 0.1µg2%

Vitamin C 1.4mg2%

Vitamin D 0.4µg3%

Calcium 102.5mg10%

Iron 1.2mg7%

Magnesium 3.6mg1%

Zinc 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.