Keto Zucchini Muffins Recipe:


  • 2 cups (200 g) almond flour
  • 1/4 cup (25 g) flaxseed meal
  • 1/4 cup (50 g) erythritol
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) melted butter or coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon honey extract (optional)
  • 1 cup (150 g) grated zucchini, squeezed and drained
  • 1/4 cup (45 g) sugar-free chocolate chips or chopped nuts (optional)


  • Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the almond flour, flaxseed meal, erythritol, cinnamon, baking soda, and salt.
  • In another bowl, whisk together the melted butter, eggs, vanilla extract, and honey extract if using.
  • Add the wet ingredients to the dry ingredients and stir until well combined.
  • Fold in the grated zucchini and chocolate chips or nuts if using.
  • Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
  • Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Enjoy warm or at room temperature, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition Facts (per muffin, makes 12 muffins):

Calories: 189
Fat: 16 g
Carbohydrates: 6 g
Fiber: 3 g
Net Carbs: 3 g
Protein: 6 g