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 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
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