Keto Zucchini Chocolate Chip Muffins 🥒🍫🧁

These Keto Zucchini Chocolate Chip Muffins are moist, fluffy, and packed with rich chocolate flavor while sneaking in some healthy zucchini. They’re low-carb, gluten-free, and perfect for breakfast, snacks, or dessert!

Ingredients:

Dry Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Wet Ingredients:

  • 2 large eggs
  • 1/4 cup melted coconut oil (or butter)
  • 1/2 cup granulated erythritol (or preferred keto sweetener)
  • 1 tsp vanilla extract
  • 1/2 cup shredded zucchini (squeeze out excess moisture)

Add-ins:

  • 1/3 cup sugar-free chocolate chips

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C).
    • Line a muffin tin with 12 muffin liners or lightly grease with non-stick spray.
  2. Prepare Zucchini:
    • Shred the zucchini using a grater.
    • Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Mix Dry Ingredients:
    • In a large bowl, combine almond flour, coconut flour, baking soda, baking powder, salt, and cinnamon.
  4. Mix Wet Ingredients:
    • In another bowl, whisk together eggs, melted coconut oil, erythritol, and vanilla extract.
  5. Combine Wet and Dry Ingredients:
    • Pour the wet ingredients into the dry ingredients and stir until well combined.
    • Fold in the shredded zucchini and chocolate chips.
  6. Fill Muffin Cups:
    • Spoon the batter evenly into the muffin liners, filling each about 3/4 full.
  7. Bake:
    • Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  1. Cool:
    • Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Tips:

  • Moisture Control: Be sure to squeeze out excess water from the zucchini to prevent soggy muffins.
  • Sweetness Level: Adjust the sweetener to taste.
  • Storage: Store in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.
  • Freeze: These muffins freeze well! Wrap them individually and freeze for up to 3 months.

These Keto Zucchini Chocolate Chip Muffins are a delightful, guilt-free treat that satisfies your sweet tooth while staying low-carb. Enjoy them as a quick breakfast, midday snack, or dessert! 🧁🍫✨