Keto Zucchini Muffins

Keto Zucchini Muffins

Ingredients:

  • 2 cups grated zucchini
  • 2 cups almond flour
  • 1/2 cup unsweetened applesauce (or use 1/2 cup full-fat Greek yogurt for fewer carbs)
  • 1/4 cup coconut oil (or olive oil)
  • 1/4 cup unsweetened almond milk (or any low-carb plant-based milk)
  • 2 large eggs (or 2 flax eggs if vegan)
  • 1/4 cup sugar-free syrup or erythritol
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Optional add-ins: chopped nuts, unsweetened coconut flakes, or sugar-free chocolate chips


Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
  2. Prepare Wet Ingredients: In a large mixing bowl, combine the grated zucchini, unsweetened applesauce (or Greek yogurt), coconut oil, almond milk, eggs (or flax eggs), and sugar-free syrup (or erythritol). Mix until well combined.
  3. Combine Dry Ingredients: In a separate bowl, mix the almond flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground black pepper.
  4. Mix Ingredients Together: Add the dry ingredients to the wet ingredients and stir until the dry ingredients are fully incorporated into the batter.
  5. Optional Add-ins: If desired, fold in any optional add-ins such as chopped nuts, unsweetened coconut flakes, or sugar-free chocolate chips.
  6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake: Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information (Approximate per serving – 1 muffin):

  • Calories: 130
  • Total Fat: 10g
  • Saturated Fat: 3g
  • Cholesterol: 20mg (if using eggs)
  • Sodium: 150mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 4g

This keto-friendly version keeps the muffins low in carbs while still maintaining the delicious flavors. Enjoy your keto zucchini muffins!