Ingredients:
2 cups almond flour
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup erythritol or any keto-friendly sweetener
3 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini, excess moisture squeezed out
1/2 cup chopped walnuts or pecans (optional)
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs and then add the melted butter, vanilla extract, and erythritol. Mix well.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the shredded zucchini and chopped nuts (if using).
Spoon the batter into the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
These keto zucchini muffins are a delicious and nutritious snack, perfect for those following a low-carb or ketogenic diet. Enjoy!