The ideal combination of nutritional, tasting, and texture, Keto Zucchini Muffins are worth trying due to their low-carb or ketogenic nutrition. These muffins are an infusion of natural moisture from fresh zucchini as well as the richness of almond flour, and come out as a tender crumb that is satisfying and guilt-free. They are lightly sweetened with a keto-friendly sweetener, giving you a touch of sweetness with no spike in blood sugar.
These muffins are gluten-free, grain-free and are also full of healthy fats to keep you fuller longer, especially as a breakfast, a snack or a healthy dessert. Zucchini is slightly earthy, and it is well balanced with vanilla and cinnamon and delivers a comforting home-cooked flavor in each bite. These Keto Zucchini Muffins are a clean-eating treat that is simply delicious and satisfying, whether you are a first-time keto dieter or an expert.
Keto Zucchini Muffins
Keto Zucchini Muffins
Ingredients
Equipment
Method
- so just turn the oven on to 350°F because it needs forever to heat anyway, and I line a muffin pan with those paper liners so nothing sticks.
- For the zucchini, I grate it and then squeeze it like crazy in a clean towel — seriously, SO much water comes out, it’s kind of gross but whatever.
- In one bowl I just toss together the almond flour, sweetener, baking powder, cinnamon, a little salt — no science, just mix it up.
- Then in another bowl I whisk the eggs with melted butter and vanilla. It always smells way fancier than it actually is.
- I dump the dry stuff into the wet stuff, stir until it looks like something that could become food, and then fold in the zucchini.
- I scoop the batter into the muffin cups, like maybe 3/4 full-ish. If you fill them to the top, they puff up weird.
- I bake them for around 18–20 minutes, but honestly I just stab one with a toothpick and if it comes out clean, I call it good.
- Then I try (and usually fail) to let them cool for 10 minutes before eating one because they smell ridiculously good warm.
Flavor Profile Of Keto Zucchini Muffins
- Moist & Tender: With the help of grated zucchini and almond flour, every muffin is soft and fat.
- Nutty Undertone: The Almond flour provides a slight nutty flavor that adds to the sweetness very well.
- Mild Sweetness: Keto-friendly sweeteners are sweet without an aftertaste or have no aftertaste.
- Warm Spice Notes: Cinnamon is warming and slightly deep.
- Fresh Finish: It should be noted that Zucchini is capable of adding a light and clean taste, which leaves the muffins not heavy.
Nutrition & Calories Table Keto Zucchini Muffins
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Fat | 14 g |
| Protein | 6 g |
| Total Carbs | 5 g |
| Fiber | 3 g |
| Net Carbs | 2 g |
| Sugar | 1 g |
| Sodium | 90 mg |
FAQs
1. Is it possible to alternate coconut flour with almond?
You are able, but then use only 1/4 cup coconut flour because it takes up more liquid, so you need to reduce eggs.
2. What is the storage of Keto Zucchini Muffins?
Store them in an airtight container in the refrigerator for up to 5 days or freeze them to a maximum of 2 months.
3. Do these muffins have zucchini flavor?
No, zucchini taste is extremely bland and only provides the zucchini with moisture and texture.
4. Would it be possible to add chocolate chips or nuts?
Sure, chocolate chips or chopped walnuts can be sweetened, so they do not add as many calories as sugar.
5. Are these muffins safe for diabetics?
Absolutely. They are friendly to the keto diet and contain keto sweeteners.
Hi, I’m Candice Knauer!
I’m passionate about creating delicious, healthy meals that make the keto lifestyle simple and enjoyable. What started as my personal journey into low-carb cooking has grown into a collection of recipes that I love sharing with others who want to feel their best while still enjoying great food.