– 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.
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.
Measure the grated zucchini to reach 3/4 cup. Set aside in a bowl.
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.
Combine Dry Ingredients
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 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.
Add Zucchini and Chocolate
Stir in grated zucchini and sugar-free chocolate chips.
Fill the Muffin Cups
Fill the 12 muffin paper cups evenly with the zucchini muffin batter.
Bake the Muffins
Bake for 20-25 minutes in an oven preheated to 350°F (180°C)
Cool the Muffins
Cool the muffins for 10 minutes in the tray, then transfer them to a cooling rack.
NET CARBS FAT PROTEIN
Serving: 1 Muffin Makes: 12 Muffins
Prep: 15 Minutes Cook: 25 Minutes