KETO ZUCCHINI MUFFINS

EASY

INGREDIENTS

– ¾ cup Grated Zucchini – 3 large Eggs  – ½ cup Erythritol – 2 ½ cups Almond Flour – 1 tsp Ground Cinnamon – 2 tsp Baking Powder – ¼ tsp Xanthan Gum – ⅓ cup Coconut Oil  – ⅓ cup Coconut Cream  – ⅓ cup Sugar-free Chocolate Chips

Grate the Zucchinis

Remove the ends of the zucchini, keep the skin on and grate finely.

1

Extract the Water

Place the grated zucchini onto a clean towel, wrap the zucchini firmly into the towel and squeeze to extract all the zucchini water.

2

Measure Zucchini

Measure the grated zucchini to reach 3/4 cup. Set aside in a bowl.

3

Combine Egg and Sweetener

In a medium-size mixing bowl, whisk eggs and erythritol until fully combined. It should take 40 seconds max. Set aside.

3

Combine Dry Ingredients

In a large mixing bowl, add almond flour, cinnamon, xanthan gum, and baking powder. Whisk to combine all dry ingredients.

5

Mix Ingredients

Pour the beaten egg mixture, melted coconut oil, and coconut cream onto the bowl with almond flour.

6

Make a Batter

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.

7

Add Zucchini and Chocolate

Stir in grated zucchini and sugar-free chocolate chips.

8

Fill the Muffin Cups

Fill the 12 muffin paper cups evenly with the zucchini muffin batter.

9

Bake the Muffins

Bake for 20-25 minutes in an oven preheated to 350°F (180°C)

10

Cool the Muffins

Cool the muffins for 10 minutes in the tray, then transfer them to a cooling rack.

11

NET CARBS FAT PROTEIN

4.5 grams

13.1 grams

5.5 grams

SERVINGS

TIME

Serving: 1 Muffin Makes: 12 Muffins

Prep: 15 Minutes Cook: 25 Minutes

KETO ZUCCHINI MUFFINS

SWIPE UP FOR PRINTABLE RECIPE

SIMILAR RECIPES