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Keto Zucchini Muffins

Keto Zucchini Muffins

The Keto Zucchini Muffins are a tasty, low-carb version of the classic muffins- they can be served at breakfast, as a snack, or as a dessert. These muffins are soft, light and slightly sweet, and with a slight taste of zucchini that gives it texture as well as nutritive content. They are gluten-free by nature and prepared using almond flour, which means that they can be consumed by a person who lives a ketogenic or low-carb lifestyle. A sweet bite and nothing more can prepare you to eat well, either when you are preparing your meals or when you are looking for a snack; either way, you will not go wrong with these muffins.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups almond flour
  • 1 cup grated zucchini squeezed to remove moisture
  • 2 large eggs
  • ¼ cup melted butter or coconut oil
  • ⅓ cup granulated erythritol or preferred keto sweetener
  • 1 tsp baking powder
  • 1 tsp cinnamon optional for flavor
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • Mixing bowls
  • Muffin tin
  • Silicone or paper muffin liners
  • Grater
  • Spatula
  • Oven

Method
 

  1. 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.
  2. 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.
  3. In one bowl I just toss together the almond flour, sweetener, baking powder, cinnamon, a little salt — no science, just mix it up.
  4. Then in another bowl I whisk the eggs with melted butter and vanilla. It always smells way fancier than it actually is.
  5. 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.
  6. 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.
  7. 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.
  8. Then I try (and usually fail) to let them cool for 10 minutes before eating one because they smell ridiculously good warm.